Cold Iron Cloud Pan Pizza

This is high-hydration pan pizza built around thermal mass, oil, and time. The result is a crisp, fried bottom and a moist, airy crumb without trying to behave like hand-tossed pizza. Use the KitchenRatio Calculator to scale any batch size.

StyleHigh-hydration pan pizza with a fried bottom and cloud-soft crumb.

YieldExample batch is sized for about one 13-inch braiser or similar pan.

Best ForCold-pan starts, cast iron or enamel, and very gentle dough handling.

Ingredients (Example Batch)

Example shown is sized for a ~13-inch enameled braiser.

• Flour - 300g (100%)
• Water - 234g (78%)
• Salt - 6g (2%)
• Dry yeast - 2-2.4g (0.7-0.8%)
• Olive oil - 18g (6%)

Need a scale? KitchenAid Digital Scale.

Note

• Dough will be very loose. This is intentional.
• If it feels too wet, resist the urge to add flour and trust the folds.
• Oil the pan generously.
• In older or worn enamel, line with a parchment round and oil the parchment to prevent sticking.
• Best baked from a cold pan start.

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Procedure

1. Mix

• Combine water, yeast, salt, oil, and flour.
• Mix until no dry flour remains.
• Dough should look shaggy and loose.
• Do not knead.
• Rest 10 minutes.

2. Initial Chill + Fold #1

• Cover and refrigerate for 30 minutes.
• Perform the first fold.

3. Fold Schedule + Cold Ferment

• Return dough to the fridge and perform the second fold after a few hours.
• Perform one final fold once the first 24 hours are complete.
• Total folds: 3.
• Continue cold fermenting for another 24 hours (48 hours total cold bulk fermentation).

4. Pan + Final Proof

• Generously oil your enameled cast-iron braiser or heavy pan.
• Optional for older/worn enamel: add a parchment round, then oil the parchment.
• Scrape cold dough directly into the pan.
• Stretch and dimple with oiled fingers.
• If it resists, wait 5 minutes and continue gently.
• Cover and proof 2-3 hours until puffy, jiggly, and visibly bubbled.

Need a brasier? Tramontina Bestow Enameled Cast Iron Braiser Pan with Lid, 4-Quart.

5. Topping

• Top gently to preserve gas:
  • Sauce (light hand, optional, do not flood it)
  • Cheese
  • Other toppings
  • More cheese over the toppings

6. Bake (Cold Pan Start)

• Oven: 450-465F (230-240C)
• Rack: bottom rack (or lowest position that avoids top burning)
• Bake with the lid off.
• Bake 25-35 minutes, rotating once if needed.
• In a deep cast-iron or enameled braiser, it is hard to peek underneath, so push top color as dark as you are comfortable with.
• If the top finishes early, place the room-temperature lid on to slow top browning (or tent loosely with foil).

Pan Size and Bake Time (Starting Guide)

Use this as your first pass, then adjust by color and bottom crispness.

Pan size	Dough feel in pan	Typical bake time at 450-465F
10-inch	Thicker, more focaccia-like	30-38 minutes
12-inch	Balanced thickness	27-34 minutes
13-inch	Target profile for this formula	25-35 minutes
14-inch	Thinner, crisper profile	22-30 minutes

NOTE

Heavy enameled cast iron can run slower than dark steel pans. In heavy braisers, use top color and edge set as your primary doneness cues.

7. Rest

• Rest 10-15 minutes before removing from the pan.
• This sets the crumb, prevents collapse, and gives cleaner slices.

Variation: Cheesy Bread

• Par-bake the dough plain for 12-16 minutes until set and lightly colored.
• Brush with garlic butter.
• Add cheese, then finish baking until deeply golden and bubbling.

Texture and Flavor Profile

• Bottom: crisp, pan-fried, nearly shattery.
• Crumb: open, moist, cloud-soft.
• Flavor: light tang, olive-oil richness, no yeast harshness.

Plain Truth

This is not a pizza hack. It is a technique-driven pan pie that happens to be forgiving and fun. High hydration is not the gimmick here; process control is.

Related Guides

• Hydration
• Fermentation
• Folding

Get the Gear

• Baking Gear & Ingredients

Related Recipes

• Colorado Style Pizza Dough

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