Comments on: Cornmeal Skillet Sourdough Pizza

By: Sabine Walter

Sabine Walter — Fri, 25 Jul 2025 12:34:26 +0000

This sounds like an awesome way to get a crunchy crust including the corn polenta. I will definitely try that. I have some corn to mill that I used for cornbread; would that work instead of polenta? I used the bottom of my Challenger Pan for Pizza before, but I preheated it in the oven and then just slid the dough (which was on a piece of parchment paper) onto the hot pan. I'm surprised you actually don't preheat the pan. Maybe the challenger pan is thicker; I doubt it would get hot enough without preheating. What do you think?

By: Maurizio Leo

Maurizio Leo — Sat, 01 Feb 2025 16:34:04 +0000

In reply to Dee Anne. Happy you like this one!

By: Maurizio Leo

Maurizio Leo — Sat, 01 Feb 2025 16:33:48 +0000

In reply to Joe Chella. Thanks for sharing your process and adaptations - the overnight cold proof is a great way to work with extended fermentation times. Those toppings sound like a great combination, especially with the Taleggio. Glad the stand mixer method worked out for you, it's an easy way to mix for sure 🙂

By: Joe Chella

Joe Chella — Mon, 20 Jan 2025 06:02:31 +0000

Made this yesterday. Fantastic dough. The dough took a bit longer to ferment than I had planed so I made the 2 dough balls and placed them in fridge overnight. Took it out around 8AM the next morning, placed it I the pans and gave it about 3 hours to finish proofing. Stretched them a bit, in the pan, By noon we were eating pizza. Method, dough flavor, all perfection.

The toppings I used were a fresh raw tomato sauce, about 3oz of Taleggio cheese per pie, then I added some diced red bell pepper, sliced castelvetrano olives, fresh basil, and Parmigiano Reggiano. Two pieces ea of one pie were a full me for us.

Cheers and thank you. This is a keeper.

PS, I used the stand mixer for kneading.

By: Dee Anne

Dee Anne — Fri, 17 Jan 2025 21:44:55 +0000

This is the pizza crust recipe I’ve been looking for! I love cast iron, cornmeal, and of course sourdough. As a a fan of thin crust (and owner of about every size skillet made by Lodge), I used a 14 inch and 10 inch which yielded a crispy crust very much to our liking. Next time I may try getting a third — smaller, thinner — pizza out of it. Thank you for this simple and infinitely adaptable delicious recipe.

By: Maurizio Leo

Maurizio Leo — Mon, 22 Jul 2024 12:32:37 +0000

In reply to Yossi. Mixer totally works for this!

By: Yossi

Yossi — Mon, 20 May 2024 14:24:20 +0000

Can I do the 5 minutes mixing with the mixer or it’s better be done by hand? Thank you

By: Maurizio Leo

Maurizio Leo — Fri, 17 May 2024 11:01:21 +0000

In reply to Meaghin . I think so too, Meaghin! Glad you liked it

By: Meaghin

Meaghin — Thu, 16 May 2024 13:16:59 +0000

This was spectacular!

By: Maurizio Leo

Maurizio Leo — Fri, 02 Feb 2024 11:06:20 +0000

In reply to Greg Borders. Sorry about missing this message, Greg! I don't know how I did. I hope you figured out a good schedule to work for your dough, I would mix in the morning most likely.