We have a cast iron pizza that’s an addition surface in the oven. When we do pizza, the big pizza goes on the pizza iron and the smaller pizza (my son is picky) goes on the griddle.
As other already wrote, it’s a griddle. It went a little bit faster then usual. I’m limited to a gas oven with only bottom heat, no fan. I tend to start high and then lower the temperature.
I started baking pizza on the griddle as it rarely sticks and I think it’s slightly easier then the 12" skillet.
For comparison, this is a 400gr dough base absolutely loaded with toppings.
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Looks like a griddle.
Yeah, it looks like a griddle.
We have a cast iron pizza that’s an addition surface in the oven. When we do pizza, the big pizza goes on the pizza iron and the smaller pizza (my son is picky) goes on the griddle.
I make my pizza in my skillet, started on the stove top and finished under the broiler.
As other already wrote, it’s a griddle. It went a little bit faster then usual. I’m limited to a gas oven with only bottom heat, no fan. I tend to start high and then lower the temperature.
I started baking pizza on the griddle as it rarely sticks and I think it’s slightly easier then the 12" skillet.
For comparison, this is a 400gr dough base absolutely loaded with toppings.
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