8/13/13 - Made Serious Eats no knead pan pizza recipe. Used cast iron pan. Pre-heated grill on high. Turned down heat to low and put pan on grill. Baked for almost 20 mins. Pizza was excellent, but maybe a little too crunchy, but not done enough. Next time leave the heat up to med to high to cook faster.
4/3/13 - Try using beer instead of water. Heat up beer first.
2/17/13 - Use 24 hour rise. Either let rise for 24 at room temp or rise for 3 hours at room temp, then refrigerate for 24 hours. Try King Arthur's deep dish pizza recipe. To quickly heat cast iron pan before putting in oven, after making pizza in pan, heat on stove on high for a few minutes.
10/3/12 - NY Times recipe was excellent. Made night before. Made 2/3 recipe. Used rapid rise yeast and half and half bread flour and all purpose. Cut the salt in half. Refrigerated overnight. Didn't rise much overnight. Warmed up in warm oven and it rose more. Remember to take it out before I think the crust is done because it was a bit too crispy. 10 mins would be good.
8/22/12 - try this - http://www.nytimes.com/2012/04/18/dining/basic-pizza-dough-recipe.html?ref=dining
8/2/12 - Deep dish pizza using Chicago style recipe in pizza book. Wasn't very good. Try no cornmeal in crust. Make 75-80% of the crust (had too much). Maybe cut off some and make garlic break sticks. Cover crust with foil immediately (it burned quickly). Drain tomatoes completely and use diced tomatoes already (whole had too much liquid). Use way more spices. Let sit for 5 mins (too runny right out of the oven).
7/19/12 - Middle rack at 500F and ~10 mins worked well.
5/22/12 - Froze half of previous dough. Defrosted in warm oven, which worked well. Crust still too chewy. Used olive oil on crust, which was good. Baked for about 11 mins at 500F. Bottom edges of the crust were a bit burnt. Try middle rack next time. Try to make thicker crust so it's not so thin and chewy maybe.
5/10/12 - Used 1 2/3 cup bread flour and spices in crust. Crust was very good but a smidge too chewy.
- folded edge over to make crust. Sprayed with oil. Very good.
3/29/12 - Used original recipe, but used 1 cup bread flour and 2/3 all purpose flour. Try all bread flour next time.
- tried cheese stuffed crust, but didn't really work out, but liked making crust by folding over edge of dough.
- Try spices in crust next time. Rosemary, garlic, onion powder
- Used second from bottom rack and 500F. Worked good. Bottom was getting a little brown so I broiled on high for a couple minutes. Could have done 500F for a little longer to brown the bottom even more.
3/6/12 - Used recipe in book (1 1/3 cup flour; 1 cup bread flour; 3/4 cup water; honey).
- Too much flour for food processor; overheated.
- Remember to cut excess parchment paper before baking.
- Used pizza stone on bottom rack, but bottom was done faster than top; move one rack up.