Place in a baking pan (
pizza pan works) or baking sheet.
Not exact matches
I use an old
pizza pan as a lid for my largest cast iron skillet and found some odd covers at a thrift shop that
work for my other sizes — I currently have FIVE different sizes of these wonderful skillets since I use them for all kinds of recipes.
It was far too hot here to put the oven on, so I did it in a tart
pan on the grill, which
worked great (next time, I might even try a
pizza stone)-- no sogginess, no over-cooking, and best of all, no hot kitchen on a 90 degree night..
I used a 12 - inch saute
pan in lieu of a
pizza pan, and it
worked great!
Spray two 10 - to -12-inch round deep - dish
pizza pans with cooking spray (I used one springform
pan and one 9 - inch round and it
worked great).
To avoid sticking of crust, lightly spray
pizza pan with olive oil or vegetable oil spray and then
work dough to
pan (or use free form
pan)- this dough is enough for 1 14 - in
pizza with a thin bottom crust and enough dough around the edge to munch.
After cutting the dough and filling with kitchen shears (though a
pizza cutter would have
worked also) it was a simple mater of twisting the dough twice (again with no cracking) and placing it on the
pan where the dough held it's shape while baking.
It would also
work on a
pizza stone or sheet
pan if that's what you have available.
There's no need to buy a special
pizza pan; an upside - down baking sheet
works just as well.