VN Boards Archive

[VN Boards Archive]

Welcome to the Vault Network forum archive.

This is not a complete archive, time didn't allot us the opportunity to properly backup the majority of the boards deemed "expendable". Most boards on this list have at least 20-40 pages archived (non-logged in pages, 15 topics per page).

Popular boards may have as many as 250 pages archived at 50 topics per page, while others deemed of historical signifigance may be archived in their entirety.

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Topic: Liked my cast iron skillit pizza so much, I got a 13 inch cast iron pizza pan

Terminius_Est Title: Moon River Posts: 40,732 Registered: Feb 27, '02 Extended Info (if available) Real Post Cnt: 40,160 User ID: 651,096	Subject: Liked my cast iron skillit pizza so much, I got a 13 inch cast iron pizza pan
	Spent about 25 bucks on cheese for my first pizza, lol. Used a super creamy white goat Gouda that I love, anciago, and good parmesan. The rest was basic red sauce, bulk sausage, and peperoni. First I stretched out my dough on the pan, then I took it off. Put the pan in the oven and preheated it to 450F. Took it out and swirled 1.5T of vegetable oil on it. Then I put the crust on, it started cooking immediately. It shrunk a bit so I stretched it out some more, had to be careful not to touch the pan. Finished building the pizza and cooked it. Came out with a nice crispy crust, well browned. Great pizza. The pan was very easy to clean too, just used hot water and a brush. It came pre seasoned so I just had to take it out the box and use it. -----signature----- There is no emotion, there is peace. There is no ignorance, there is knowledge. There is no passion, there is serenity. There is no chaos, there is harmony. There is no death, there is the FORCE. Sci/Fi Bookshelf http://tinyurl.com/2z8u9h
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-Foxy- Title: Moderator Ãœber Brat Posts: 110,094 Registered: May 29, '02 Extended Info (if available) Real Post Cnt: 107,357 User ID: 683,944	Subject: Liked my cast iron skillit pizza so much, I got a 13 inch cast iron pizza pan
	i love a nice thin crispy crust. what they call hand tossed is about as thick as i like to go. as for pizza dough itself, i suck at making it. pfth sounds good. -----signature----- Long suffering vassal to Xarkath, U.P. - Forever and ever
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Silverwuf Title: Have trike will babble Posts: 32,958 Registered: Jul 5, '01 Extended Info (if available) Real Post Cnt: 32,296 User ID: 225,902	Subject: Liked my cast iron skillit pizza so much, I got a 13 inch cast iron pizza pan
	I'll betcha that sucker's heavy. Silver -----signature----- Women who behave themselves rarely make history. My Give-A-Damn's Busted. http://www.thewufs.com/2003venture/motortrike.htm
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Lokkie_the_Fierce Posts: 53,284 Registered: Dec 12, '02 Extended Info (if available) Real Post Cnt: 52,351 User ID: 748,022	Subject: Liked my cast iron skillit pizza so much, I got a 13 inch cast iron pizza pan
	-Foxy- posted: as for pizza dough itself, i suck at making it. Same. Thankfully our grocery store makes some AWESOME fresh pizza dough daily - 99 cents for a 1lb or so. -----signature----- WARLORD OF PI Lokkie_the_Fierce (+3.14) http://c.mymovies.dk/ryejay123
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Silverwuf Title: Have trike will babble Posts: 32,958 Registered: Jul 5, '01 Extended Info (if available) Real Post Cnt: 32,296 User ID: 225,902	Subject: Liked my cast iron skillit pizza so much, I got a 13 inch cast iron pizza pan
	This is the one I make, never had a problem. PIZZA CRUST 3 cups unbleached flour 1 Tablespoon dry yeast (2 pkg. active dry yeast) 1 tsp salt 2 cups warm water 3-5 cups flour (to bring to kneading form) I donâ€™t use all the flour, just enough to make the dough elastic without being too sticky. Dissolve yeast into warm water and then add 3 cups unbleached flour right away to activate yeast. Continue adding flour until dough becomes slightly elastic but not dry. You can also use half wheat, half white flour. Prepare as for bread. Let rise one time, covered, for about one hour. Roll dough on floured surface and place on sprayed or oiled pizza pans. You may want to sprinkle pans lightly with cornmeal. This should make two large pizzas and I often double it. If you are cooking pizzas and oven is full, it doesnâ€™t hurt to let some of the dough rise a second time, or even to allow the rolled out pizza to sit undisturbed on the pizza pan. -----signature----- Women who behave themselves rarely make history. My Give-A-Damn's Busted. http://www.thewufs.com/2003venture/motortrike.htm
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Terminius_Est Title: Moon River Posts: 40,732 Registered: Feb 27, '02 Extended Info (if available) Real Post Cnt: 40,160 User ID: 651,096	Subject: Liked my cast iron skillit pizza so much, I got a 13 inch cast iron pizza pan
	Silverwuf posted: I'll betcha that sucker's heavy. Silver Yes. That's the only reason all my cookware isn't cast iron. I love the way it cooks but it's just too heavy. -----signature----- There is no emotion, there is peace. There is no ignorance, there is knowledge. There is no passion, there is serenity. There is no chaos, there is harmony. There is no death, there is the FORCE. Sci/Fi Bookshelf http://tinyurl.com/2z8u9h
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