What would happen if I proof pizza dough in cast iron and then go straight to oven?

I occasionally make pan pizza in the cast iron. I pull out the dough (Trader Joe’s or similar) in the morning and place in a greased up bowl and cover it. By evening it’s a big poofy ball ready for the pan and I bake it at 500 F for 12-15 minutes.

What would happen if I did the same but just let it proof in the cast iron? When ready I can punch down a bit so I can sauce and cheese up. Are there any downsides to this? Do I need to adjust my temp or time at all?

submitted by /u/Kirbacho
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