Cast Iron

The even heat conductivity of cast-iron makes it ideal for creating a crisp crust. The technique of baking pizza in a cast-iron skillet originated among home cooks to replicate the heat of a pizza oven, but the trend is now showing up in foodservice as a new and novel way to bake and present pizzas.

Best Flours for your Cast Iron Style Pizza:
King Midas Special® Premium Bakers Flour

This versatile, mid-protein (12.6%) flour can be used in a variety of pizza styles and preparation methods to deliver crisp, flavorful crusts. Pizza dough benefits from the absorption, fermentation and mixing tolerance of this premium-quality flour, delivering crisp and flavorful crusts.

Protein: 12.2 - 12.8% Ash: 0.54 Moisture: 14.3% max
Pack sizes:
50 lb. bag

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Minnesota Girl® Bakers Flour

Consistent performance in a wide range of pizza applications defines this mid-protein (11.8%) flour, backed by good extensibility and handling characteristic. The lower protein gives the crust flavor and a soft, hearth bread-like bite.

Protein: 11.5-12.1% Ash: 0.5 Moisture: 14.3% max
Pack sizes:
50 lb. bag

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