I was given a cast iron roll pan the other day and I wanted to make some pizza pockets in it. It was just about 40 degrees all day until the wind shifted off the ocean and it went to near 50. I fired the oven with white cedar splits and two splits of maple spit into small pieces. I used the flatbread crust recipe that uses less yeast. About halfway through the firing, I started the crust. I raked the coals and soaked the bricks for some time. I needed the bricks hot to heat through the bottom of the pans. The dough was on a short rise. I took small pieces of dough and filled the roll pan pockets. Half the pan was sauce, mozz cheese and sausage. The other half pepperoni. I made a deep dish pizza in a round cast pan. I pushed the fire and coals back, and put in the angle iron. I put them both in and moved them every few minutes. These pockets were piping hot and really good. The deep dish was fantastic.
Im slipping...... cant believe I missed this. Everything looks great, especially the pizza in CI It looks better than a rustic based pizza parlor!
Oh yah. Also little meat pies, apple pies, cornbread, biscuits.... I look for cast pans anywhere I go now.
I put the seam on the side. Basically a pizza folded over in half. Crimp the edges and brush the top in egg wash if you like. Slice vent holes on top to prevent a hot cheesy blow out at the seam.
