Anything Pizza

This makes me want to try and make a pizza in our all-clad skillet.

 

do it! just use corn meal. you should be fine.

 

makes a huge mess! I would strongly recommend using a full face respirator.

1. Angle Grinder (Flap Disks) and very course grit to remove all the pits. I used either 40 grit or 60 grit.
2. move to an orbital sander with very course grit. I started at 60 grit and went up to 500 grit
3. Wet sand with cold water up to 1000 grit. (don't use jewler's rouge, wet sand instead). When you're taking breaks between wet sanding, remove the water and add a little oil to keep it from flash rusting. Also rust is faster with warm metal so use cold water.
4. The best advise I got when seasoning it was "if you're not sure if you put too much oil on, then you have too much oil on". pull a small amount and then buff all all the extra with a clean rag. The thinner the layers of oil, the more uniform it'll be.

 

So step 5 would be heat it until +/- what temp?
Then repeat step 4??

 

There is so much pseudo science around seasoning pans. I don't think the temperature really matters. seasoning -> polymerizing of oil which is sort of like drying the oil. More heat will make it work faster but it also stinks more. In the middle of winter I've seasoned this pan at 270F. It worked great, it just took a long time. If the pan is VERY hot, it tends to get more of a black coating vs the golden color. I'm sure there is a difference but I'm not experienced enough to know the difference.

This is the best video i've been able to find on the subject:

 

This has probably been discussed somewhere here, sorry if it's a redundant question. Yesterday made pizza on the grill with store bought pizza crust. Like last time I did it, burnt on the bottom. It was still good though, I like the way the crust came out somewhat crispy.

I'm thinking the best method would be to keep turning/moving the crust? I did cook one side of the crust for a few minutes - brought it in and put the toppings on the cooked side, then put it back on the grill for a few minutes. It definitely had a good grill cooked taste, although there was a hint of sweet potato that I cooked the weekend before. Not bad, just kind of unusual with pizza.

 

I wonder how an air fryer pizza would turn out.

 

I reheat in airfryer so should be fine

 

Nice. Was thinking they would be good for quick heating without making it a soggy mess like a microwave.

 

Definitely! i wont use a microwave anymore for pizza reheating

 

This.

Microwave sucks. If you have an air fryer, no reason to use anything else.

Baking a fresh pizzza? HOW THE F... big is your airfryer?

 

maybe convection oven

 

That is what we use for baking. Not hot quick like the AF. But works near the same, really

 

Was thinking a “personal pizza” size pizza to test it out.

 

Saw these guys still for sale. Have not had one in like 10 years. lol

 

Air fryer makes the best homemade (quick and cheap) bagel and French bread pizzas

 

We made a Na'aN flatbread pizza

 

'00' Flour makes all the difference in the world. I set mine up in the fridge for at least 2 days. For some reason it's hard to find tho.