Surely a cast iron pizza will break your teeth?
this post was submitted on 12 Jul 2025
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Cast iron pizza is the shit, the only other pizza that comes close is a well made Sicilian. I like to stuff a bit of shredded cheddar between the edge of the dough and the side of the pan right before baking; makes it slightly more work to get the pizza out when it's done but it makes a perfect cheese crisp on the crust
Looks delicioua.Thanks for this.
Just made the short version. Waiting for the rise.
I haven't made the long version of that recipe yet, actually.
I've made the classic NYT no knead bread overnight but not this one.
I actually cracked my Dutch oven on my last loaf of bread, hence pizza.
No regrets, the new Dutch oven comes tomorrow.
Looks delicious! Now get some diastatic malt powder, use about a tablespoon per loaf.
Bottom Crust:
Oh baby
The pizza whisperer.
What's the thickness?
Surprisingly thin, I'll compare next time.
I'd always used half the dough recipe per pizza, so couldn't get them that thin until now.
Dough recipe is here:
https://www.gimmesomeoven.com/no-knead-bread/
One pizza uses a third of the dough.
I added 1 tablespoon diastatic malt powder, two tablespoons olive oil, garlic, and Italian seasoning to the dough.
Plenty of olive oil in the pan so that the crust will fry well.
On the dough, red pepper flakes, italian seasoning, parmesan, then generic jarred pizza sauce, mozz, pepperoni, and finally cheddar.
Baked at 550F for 15 minutes.
It may be the best pizza I've ever had, certainly the best I've made.
I've been using this recipe for years, and it always turns out great. It's a pretty close recipe using basically just half the flour. Also definitely some of the best pizza I've had.
My recipe is for three pizzas, but I'm sure the ratios work out. Bread is bread, but the diastatic malt powder adds so much flavor, I really recommend getting some.
Where would one find diastaric malt powder? I'm about to search it.
Gorgeous job here
Amazon unfortunately, but I've read that brewer's supply stores sell it too.
Looks very solid. I will forever be a NY pizza diehard but I can respect a well made pizza with a good undercarriage even if it’s not my style. Besides that, any pizza with no flop looks good to me
Diastatic malt powder can also be added to potato purée to make it much, much, much easier to process
Joel Robuchon’s probably one of the most decorated chefs in the world and everyone should make his pomme purée at least once. It is absolutely incredible and everyone should try it at least once. It is easy, yet difficult, because it is labor intensive. The abridged version is essentially:
boil mashing potatoes (like Yukon gold, depends on where you’re from though, that’s a USA variety)for a half hour mash with something like a food mill or ricer if available. Not strictly necessary but makes the next step easier Heat on pot to evaporate excess moisture Pass purée through very fine sieve - absolute pain but essential step, the finer the sieve the better. I have a 250um lab sieve that I use for this and it’s amazing Back in pot, whisk in cold butter, up to 50% of the weight of the potatoes (robuchon uses 50%), whisk constantly once emulsified Add hot milk to reach desired texture Season with salt to taste and optionally with white pepper
This is obviously labor intensive but it’s an absolute dream texturally. The potatoes are so smooth. An incredible experience that makes me go through this nightmare of a process 2-3x a year because it’s worthwhile, an amazing textural experience and flavor
Anyone who has ever tried to over process potato mash knows that they turn into glue almost immediately. Robuchons method is necessary to avoid this but also requires addition of dairy. Heston blumenthal and Jeffrey steingarten made a similar approach with sous vide potatoes that also require gelatinization of the starches (the 30min heating) and addition of dairy to control texture. While a butter and milk substitute could theoretically be used there is an alternative: diastatic milk powder
With diastatic malt powder you can make extremely smooth potatoes with much less labor and with no dairy at all (so entirely vegan). The diastase enzyme in dmp breaks starches in the potatoes into sugar and allow you to process it much easier:
yukon gold potatoes, peeled, 1in cubes Put in water with salt and sugar (200% water to potatoes, 3% salt, 2% sugar), bring to boil, simmer for 30 minutes Drain Add 1% weight of the potatoes diastatic malt powder (eg if you started with 500g potatoes add 5g powder) to the drained potatoes Blend (it will be very smooth but sticky) Put in a ziplock bag and try to get all the air out Cook in a pot of water at 126F for 30 minutes (if you have sous vide use that, if not it’s not essential, just try to not let it get too hot) Put it in a pan and cook to 167F Season and serve
When you cook to 126F you’re activating the diastase and letting it do its thing for 30 minutes. After the starch conversion you cook to 167F to deactivate the enzyme
This sounds like it’s more work than it is but it’s basically the same amount of work as making regular mash, possibly less since you don’t actually mash them by hand. If you reuse the same pot like i do it doesn’t make that many dishes.
This also has that extremely smooth texture but significantly less labor, it’s vegan, and because you’re not eating 800kcal of butter and milk it’s a more interesting flavor. Especially if you get high quality potatoes it’s a potato purée that allows you to simply taste, well, potato
@[email protected] If you want the line breaks (like what you have in the comment text box before saving your reply) to show up in your post, you can add two spaces after the text of a step:
(Robuchon method)
Boil mashing potatoes (like Yukon gold, depends on where you’re from though, that’s a USA variety)for a half hour
Mash with something like a food mill or ricer if available. Not strictly necessary but makes the next step easier
Heat on pot to evaporate excess moisture
Pass purée through very fine sieve - absolute pain but essential step, the finer the sieve the better. I have a 250um lab sieve that I use for this and it’s amazing
Back in pot, whisk in cold butter, up to 50% of the weight of the potatoes (robuchon uses 50%), whisk constantly once emulsified
Add hot milk to reach desired texture
Season with salt to taste and optionally with white pepper
(Blumenthal/Steingarten method)
Yukon gold potatoes, peeled, 1in cubes
Put in water with salt and sugar (200% water to potatoes, 3% salt, 2% sugar), bring to boil, simmer for 30 minutes
Drain
Add 1% weight of the potatoes diastatic malt powder (eg if you started with 500g potatoes add 5g powder) to the drained potatoes
Blend (it will be very smooth but sticky)
Put in a ziplock bag and try to get all the air out
Cook in a pot of water at 126F for 30 minutes (if you have sous vide use that, if not it’s not essential, just try to not let it get too hot)
Put it in a pan and cook to 167F
Season and serve
Do they not show up? I’m using mobile and the formatting appears correct
Good to know though, thanks!
Interesting, mobile in a browser or one of the apps? Here's how it looks for me (desktop browser):
I suppose the app respects its own formatting but that is kind of frustrating for literally everyone else on lemmy. Nice app though
Updoot just because I wrote shorter book reports in high school. 628 words :o
Pizza.
To be honest the cast iron pizza is the one I started with and have been perfecting. I'll be branching out from there.
As for the mashed potatoes technique, holy cow, saved to try sometime!
Good lookin quad cities style there
Amazing work OP! And thanks for sharing the recipe 🤤
Thank you! It was delicious, I recommend you try it!