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Hey Greg...

9K views 47 replies 9 participants last post by  PowerWagonPete 
#1 ·
Here's my first attempt at a Pizza Slut Pan Pizza clone.  Pepperoni and sausage, you bet!!!  LOL  We'll see how it turns out in about 15 minutes or so yet.  ;D
 

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#7 ·
Web Wheeler said:
Looks good.
I never thought of using my castiron skillet as a pizza pan. Thanks for the tip.
I saw on the website that the actual steel pans PH uses are available from somewhere, Greg. I'm not sure if they're nonstick though which I'm not a big fan of. ;D
 
#8 ·
PowerWagonPete said:
Here's my first attempt at a Pizza Slut Pan Pizza clone. Pepperoni and sausage, you bet!!! LOL We'll see how it turns out in about 15 minutes or so yet. ;D
Zoomed in on pic....but Pete, where's the sausage?....wife just picked up some different size skillets....she has already looked at the Cooking Board....will show her this....good idea!.... {cool}

Paul
 
G
#13 ·
PowerWagonPete said:
I saw on the website that the actual steel pans PH uses are available from somewhere, Greg. I'm not sure if they're nonstick though which I'm not a big fan of. ;D
Not a big fan of the nonstick either. I have a 15" lodge that has just about everything you could imagine in it Catfish to tortillas
 
#14 ·
We have a couple well seasoned cast iron pans too. Then we have a couple that are rusty. I'm going to have to sand blast and re-season them.......

good idea with the pan too Pete....  {cool}
 
#15 ·
squads51 said:
Zoomed in on pic....but Pete, where's the sausage?....wife just picked up some different size skillets....she has already looked at the Cooking Board....will show her this....good idea!.... {cool}
Hey Paul, the pepperoni and sausage are incorporated at bit into the cheese, the way PH used to do it. ;)

Here's the website I was referring to where you can find the original pan pizza dough recipe... Instead of water and milk powder, I just used whole raw milk. :)

http://www.pizzamaking.com ;D
 
#21 ·
mopar65pa said:
We have a couple well seasoned cast iron pans too. Then we have a couple that are rusty. I'm going to have to sand blast and re-season them.......

good idea with the pan too Pete.... {cool}
Thanks, Tony!!! I found a nice #8 deep chicken pan and lid picking up bulk rubbage for the township one year. It's amazing what people throw away. Cleaned those suckers right up and now they're part of the collection also. 8)
 
#22 ·
oldmanram said:
Dang - it does ... well did look pretty darn good {cool}
It turned out to be about the size of a PH medium, Mark. Pepperoni and sausage always fills me up. There's still half of it left.

I suppose I could've eaten more if I didn't have three steak sandwiches for dinner, made at home of course!!! LOL ;)
 
#23 ·
Web Wheeler said:
I will give that a try this weekend.
Pizzamaking is always a good stay-at-home family-oriented project, Greg. Not only that, homemade pizza is about half the cost compared to unreal thing you get at the chain outlets these days. ;D
 
G
#24 ·
PowerWagonPete said:
Pizzamaking is always a good stay-at-home family-oriented project, Greg. Not only that, homemade pizza is about half the cost compared to unreal thing you get at the chain outlets these days. ;D
I prefer all of my food to made at home. That way I know what is in it and I keep the chemicals out of it.

I can't wait to get the garden going again
 
#25 ·
Hmm, I'll have to bookmark this for future reference.  Sunday night at deer camp either my father-in-law or I make what we call 10-pound pizza and the other guys come over for dinner.  Usually 5-6 of us and 1 pizza goes the distance easily.  But we usually start out with the biggest frozen pizza we can find and add about another 8 pounds of toppings (2-3 jars of sauce, 1 lb beef, 1lb sausage, 1lb pepperoni, 1 lb canadian bacon, black olives, mushrooms and 2-3 lbs of cheese).  Ends up over 2" thick.
But I like this idea better.  I'll have to check out that website and maybe come up with my own crust next year and find a better pan.
 
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