Review on 🍳 Lodge Pre-Seasoned Cast Iron Baking Pan with Loop Handles - 14 Inch, Black: Exceptional Cooking and Durability by Tammy Hines

I have been making homemade pizza for many years. Initially, in ordinary pans, I had to put up with a disgusting boiled crust. I switched to pizza pans with holes in the bottom, which were better - the crust was crispy (maybe crispy would be a better word), but still not quite the perfect combination of crispy/chewy food that my brother-in-law gets with his custom made wood-fired brick -Pizza oven in the backyard is the standard I have strived for all these years. I tried the pizza stone for a while and wasn't thrilled. (Perhaps I was too stingy with my energy bills to let it heat in the oven for a full hour before baking the pizza as recommended.) I finally made it. I place it on the bottom shelf of the oven as close to the heating element as possible and turn the oven up to its maximum height. Heat up with the oven. (He doesn't like rapid changes in temperature.) Right, I get even better results if I let the oven heat up a bit after reaching the maximum temperature (which is 525 for me) - but closer to 10-15 minutes. great, no lesson needed. I use bread flour and olive oil in my dough recipe. I build the pizza on parchment paper on a pizza base and put it straight on the grill. (Time it so it doesn't sit too long on the skin before it's turn in the oven.) Since the 525 is still relatively cool for baking pizza, it still takes maybe 8-10 minutes to bake, though The result is that this is the best crust I've ever had in a regular oven. Crispy, chewy, big puffy bubbles here and there - just wonderful. I take out the pizza with the skin on and leave the pan to keep it hot for the next pizza. If you love pizza and are looking for an indoor pizza oven replacement, I highly recommend this option. The pan is really heavy and of good quality. I will buy more cottage pans. I also use this pizza peel and it goes perfectly with this pan: Kitchen Supply Pizza Peel with Aluminum Wood Handle, 14" x 16". I buy parchment paper in a roll (cheaper) and just cut squares to fit the pizza skin: Regency Natural Nonstick Baking Parchment Paper, 20.66-Foot Roll.