I've heard for a while that cast iron is the way to go unless you have a pizza oven, but nothing that I have done has had me convinced...until now.
I've tried several pans, and temperatures, but it wasn't until I decided to bust out my AB&I 15 and give it a shot that I was satisfied. This pan measures approximately 25" across I believe, it dwarfs my stove and fits comfortably in the oven. The nature of the AB&I is that they're machined smooth on the cooking surfaces, yet still a very heavy, thick pan. I Think this worked well.
I cooked pizza on the middle rack at 500F for 9 minutes and was extremely surprised. Crispy bottom and chewy in the middle. This is the first time i've been able to get a pizza in my oven to get crispy or crunchy. multiple cast iron pans and a pizza stone, and this seems to do the trick!
Sadly it was just with trader jo's pizza dough, once I find a good recipe i'll be ALL over this!
I've tried several pans, and temperatures, but it wasn't until I decided to bust out my AB&I 15 and give it a shot that I was satisfied. This pan measures approximately 25" across I believe, it dwarfs my stove and fits comfortably in the oven. The nature of the AB&I is that they're machined smooth on the cooking surfaces, yet still a very heavy, thick pan. I Think this worked well.
I cooked pizza on the middle rack at 500F for 9 minutes and was extremely surprised. Crispy bottom and chewy in the middle. This is the first time i've been able to get a pizza in my oven to get crispy or crunchy. multiple cast iron pans and a pizza stone, and this seems to do the trick!
Sadly it was just with trader jo's pizza dough, once I find a good recipe i'll be ALL over this!