Comments on: Breakfast Pizza

By: jeff

jeff — Mon, 12 Jul 2010 21:43:32 +0000

Rosalina: Yes, assuming that it’s not topped with anything, this can be a nice way to get both sides browned. Obviously can’t do it with the breakfast pizza or other pizzas. Jeff

By: Rosalina

Rosalina — Sun, 11 Jul 2010 02:00:48 +0000

Thanks for the answers. One more question: so you never flip the dough in this cast iron pan?

By: jeff

jeff — Sat, 10 Jul 2010 21:07:57 +0000

Rosalina: Try about 10 ounces of dough for a thin-crusted pizza, and 16 for thicker. Slightly smaller is easier to deal with.. Jeff

By: jeff

jeff — Sat, 10 Jul 2010 21:06:16 +0000

Sure, why not. I’d try about 450, bake it “blind” (without toppings on one side).

By: Rosalina

Rosalina — Sat, 10 Jul 2010 17:13:07 +0000

Also, approx how many oz of dough is good for a 12″ pan and since I am not experience in this and probably won’t get the exact right size as the pan, should I aim for slightly bigger or smaller circle? Thanks again for answering my question, we are definitely on a pizza track here, wish your book is out now!

By: Rosalina

Rosalina — Sat, 10 Jul 2010 16:28:09 +0000

I don’t suppose you can do this on the grill, too? What would be your temperature suggestion?

By: jeff

jeff — Tue, 23 Mar 2010 16:15:04 +0000

Rebecka: Might be a bit of a strong flavor if you replace ALL the water– how about 1/3 and see what you think. Dial it up if you like the flavor. Jeff

By: rebecka veil

rebecka veil — Tue, 23 Mar 2010 04:58:16 +0000

Can you use flat beer in place of some of the water in the Master Recipe?

By: zoe

zoe — Mon, 08 Mar 2010 05:42:48 +0000

Sounds amazing Becky!

I think I need to try this in the morning for the boys!

Thanks, Zoë

By: Becky

Becky — Mon, 08 Mar 2010 00:33:20 +0000

I adapted this recipe for the half a pound of Italian Semolina dough I had left and a 10” cast iron skillet. I still used 4 eggs, but I added minced onions (I was too lazy to chop one.), and I would have added tablespoon or two of salsa if we hadn’t been out. I decreased the shredded sharp cheddar slightly and used 2 Tbsp of pecorino romano cheese instead of parmigiano-reggianno. It turned out GREAT! The crust is nice and crispy on the bottom, and the best part is that you can eat it like a slice of pizza, so I’m eating some while I’m typing!

I was worried when I slapped the dough into the pan because I didn’t get it to the edges very well, but the egg came off the pan with just a little left behind. I used a plastic scraper to lift as much away from the sides before I plated it.

And no kidding, this was easier than scrambled eggs. Next time I’ll add some Canadian bacon.