A few months went by before we even thought about making another pizza. After the first try, I decided my oven would never get hot enough to make it worth trying. I know that in the states, pizza steels have become the “standard” for pizza made at home in the oven. I wasn’t sure if I could find one here.

I did some research and saw some people making a cast iron pan pizza- which wouldn’t fulfill my “thin crust” desires but it could help crisp the bottom by starting it on top of the stove and later moving it inside the oven.

Results:

First attempt (cast iron pan):

The dough made enough for two pizzas, so we decided to try one using the cast iron pan and one with the regular pizza pan. As you can see, both were very sad attempts, but better than Part I. The cast iron did very little for the bottom of the crust, i couldnt slide it on or off because of the lip… all in all it was not easy to work with.

Second attempt (pizza pan):

I think this actually worked out better than the cast iron pan, which was both upsetting and a relief, since it is much easier to work with. We cranked up the oven as high as it could go, left it for as much as we could before these pockets caught on fire, and it still didn’t brown. It was both dough-y and too hard (if you can believe that).

All in all, Part II did not go as well as we hoped. Fingers crossed the next pizzas will look more appetizing!