Got a burnt pizza crust trying that cast iron pan trick I saw online

Last weekend I decided to preheat my cast iron skillet in the oven at 500°F for an hour before sliding a store-bought pizza onto it. The bottom came out completely black and charred in about 6 minutes, even though the cheese was barely melted. I guess the heat retention was way more intense than I expected (which makes sense now, thinking about it). I learned that you really need to dial the temp down to maybe 425°F and check it after 4 minutes instead of trusting random tips. Has anyone else tried this method and found a better time or temperature that works?

2 comments

2 Comments

kevin_murray888d ago

Oven that hot turns crust into charcoal, just my two cents.

mark_fisher487d ago

Yeah totally agree with @kevin_murray88 here. I mean if you're pushing past 500 degrees on the pizza stone you're basically asking for a burned bottom and raw dough on top. Maybe it's just me but I'd rather have a slightly slower bake than eat charcoal.