Question 1

Who has a good recipe for pizza dough?

Accepted Answer

High protein (strong) wheat (white) flour, water, salt and a small amount of yeast.  Combine the water (1 cup) with yeast and a little sugar (yeast food) and wait a few minutes to ensure the yeast is active.  Add flour and salt (1.5 teaspoons) and combine until the dough comes together and leaves the side of the mixing bowl clean but is still tacky to the touch.  Kneading is the key to great dough so knead it until it develops a sheen, then form into a ball, oil lightly the dough and the bowl and let rise for 5 to 6 hours.  Beat down and knead 30 minutes before you need it and form (do not roll out with a rolling pin) into your desired shape. Let it rest while you get the other ingredients ready and preheat your oven as hot as possible. Cook it, let it rest for five minutes, cut into shapes you like and insert one shape into your mouth (be careful, shapes may be hot and toppings may slide off the crust onto your chin or shirt) (Do not eat too many pizza shapes as it may alter your own shape adversely).

Question 2

Why does the description say, 'oven safe to 400?' Anyone gone hotter, or used over a fire? 
Thanks for all your answers! I figured the preseasoning probably burned off over 400, but I'll be reseasoning afterward. Thanks!

Accepted Answer

I use mine in a 600-700 degree grill for pizza ALL OF THE TIME! It works amazingly! What I do however is put the cold pan in a cold grill (or oven) and allow it to preheat along with the grill/oven and let it sit for 30 minutes before using to ensure it's thoroughly warmed up. I love this pan! I'm getting a second one so I can make two pizza at once. Works very well as a cookie sheet too!

Question 3

How do you season the pan?

Accepted Answer

There seems to be a lot of good info on here. I won't add yet another how-to set of instructions. But I will elaborate on the type of oil to use. Definitely use Crisco, Canola or Grape seed oils for initial seasoning. Do not use vegetable oil. Why? The former has a high smoke point. For initial seasoning, the higher the smoke point, the bwtter.  Vegetable oil is fine for cleaning and maintaining. Personally, I use Canola oil at all times.

Question 4

Since this is only oven-safe up to 400 degrees, how do you cook a pizza?  Most pizza recipes I've seen require baking at 425 or 450.

Accepted Answer

I've achieved temps up to 700 degrees F using a Weber Kettle and the PizzaKettle adapter. This cast iron handled it perfectly. Some of the best pizza I have ever had. I recommend assembling the pizza on parchment paper and sliding the whole thing onto the hot cast iron. Easy to turn and slide off when done cooking. Does not affect cooking at all. Love parchment paper.

ASIN	B0000E2V3X
Additional Features	Made without PFOA or PTFE
Best Sellers Rank	#28,481 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #57 in Pizza Pans & Stones
Brand Name	Lodge
Capacity	14 inches
Coating Description	Seasoned
Color	Black
Compatible Devices	Gas
Customer Reviews	4.8 4.8 out of 5 stars (7,341)
Global Trade Identification Number	00075536395005, 10075536395002
Handle Material	Cast Iron
Included Components	Lodge P14P3 14 Inch Cast Iron Baking Pan
Item Type Name	dutch-ovens
Item Weight	4.33 kg
Manufacturer	Lodge Mfg
Manufacturer Part Number	P14P3
Manufacturer Warranty Description	no applicable warranty
Material Type	Cast Iron
Metal Type	Cast Iron
Model Name	Pre-Seasoned Cast Iron
Model Number	P14P3
Product Care Instructions	Hand Wash Only, Oven Safe
Recommended Uses For Product	Baking Pizzas
Shape	Round
Specific Uses For Product	Oven-safe
UPC	075536395005 075536353128
Unit Count	1 Count

Lodge Seasoned Cast Iron Pizza Pan - Cast Iron Baking Plate for Homemade Crusts & Flatbreads - Durable Heirloom Quality Pizza Pan with Handles - 14 Inch

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