Hey Brenda! King Arthur question
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@Optimistic i used the Forkish recipe, but it’s similar. Same dough hydration, but no oil in the dough. Also less yeast but longer rise time. Methodwise, I followed the recipe quite closely, but my dough didn’t rise that much in the 2 hours it sat in the pan. It was jiggly though.
Also - for this recipe, as long as your pan is kinda seasoned and oiled, you should be fine. It won’t stick much.
@Mik did not preheat the pan. I have in the past, but my results weren’t great. Dunno if it was because of the preheating or poor dough in the past.
Preheating also kick starts the dough cooking process when you place the dough in. But the dough cools a bit as you make the pizza. (I guess you could drop in a pre-shaped one with a peel - I never did)
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I’ve never used my cast iron without pre-heating. But in the book I’ve been using (Flour Water Yeast Bread) - the author specifically uses a non-preheated skillet for pizza. He uses preheated Dutch ovens for all his bread recipes.
This specific recipe on the KA site also does not call for preheating the pan (you can’t since the final dough rise is in the pan).
The results have been surprisingly good.
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