Pizza crust mix for pizza with cast iron pan?
I bought this "Mantita's italiano Crispy Pizza Crust Mix", but I own no pizza pan. All I have is a 8 inch wide, ~2inch deep, round "Lodge" cast iron pan I have never used before.
I want to make a deep dish pizza with it. How much of the crust mix should I use in the pan?
The crust mix says its for a 12inch pizza and requires 1/2 a cup of hot water.
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The bottom of the 8" pan is a bit less than half the size.
For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8? circumferential strip for another 16?, and presumably the 12" dough is for a flat pizza. At 32? .vs. 36? I'd do the whole box, unless your deep dish isn't really all that deep.
I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned.
So this takes a little bit of math.
You've got enough dough for a 12-inch diameter pizza.
The area is ?6^2 = 36?. You don't actually have to do the rest of the math.
You have a pan that is 8-inches in diameter.
The area is ?4^2 = 16?
To find the difference, divide 16?/36? and you get .44 (the ? cancels out), which is a little less than half. For simplicity, I recommend making half of the box.
Be sure to use half of everything, particularly the water, so if it calls for 1/2 cup of water, use only 1/4 cup.
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