By now you’re probably thinking that this is the coolest thing about the flat iron. 

    It’s the perfect pizza maker for someone who loves to cook and who has a lot of space on their kitchen countertop, like me. 

    The flat iron allows you to make pies in a pan and then serve them in a circle. 

    This is the perfect way to make a pizza for an evening with friends. 

    But if you’re looking to make one for yourself, here’s a step by step guide to making your own flat iron pizza dough. 

    First, make sure you have a sturdy, sturdy-looking baking pan. 

    I like to use a 3″ wide loaf pan.

    I also use a 8″ wide pan for my 3″ diameter pizza dough and the 8″ diameter for my 2″ diameter dough.

    I use an oven mitt for the oven because that’s what I like to put it on for this step. 

    Next, you want to fill the flat-iron with your dough.

    You want to use as much of the dough as you can, but keep in mind you’ll be making multiple pies in the dough and it’s best to use enough for the pie to be the right size. 

    You also want to spread the dough evenly on the pan so it doesn’t stick to the top of the pan.

    The easiest way to do this is to spread it evenly with a paper towel and then roll it out onto a cookie sheet. 

    Use the spatula to gently rub the dough around the edges of the flat surface of the oven, so that it’s not too sticky. 

    Once the dough has been rolled out, you can either put the pan in the oven or place it in the freezer for a few hours, so the dough doesn’t solidify. 

    After the dough is solidified, you’ll want to cut it into 1-inch pieces.

    I like the round shape, but you can use a pizza cutter to make it smaller if you prefer. 

    To shape the dough into the pan, roll it into a roundish shape. 

    Don’t worry if you end up cutting the dough too wide, you don’t need to go all the way to the edges. 

    Instead, you should make a thin strip of dough at the bottom of the baking pan, so it’s the right thickness. 

    Then, fold the dough over the top, pressing it into the sides of the bottom pan.

    Repeat the folding process for the other side of the pie. 

    Finally, you will want to fold the top edge of the pizza over to seal it. 

    Repeat the process for all four sides of your dough, so you end with three equal sized slices. 

    Now it’s time to bake your pie! 

    Put the pie in the baking sheet and cover it with foil. 

    When the foil comes off, you need to use your fingers to lift the foil off. 

    If you’ve done all the steps correctly, the pie should be done and ready to eat. 

    Using the oven mitter, place the pan on the baking sheets and bake for around 20-25 minutes. 

    Remove the foil and let the pie cool completely. 

    At this point, you’re ready to cut the dough.

    Place the pie into a bowl and set aside. 

    Slice your pie into 1″ slices.

    If you have one slice, cut that into two. 

    For the second slice, I like mine smaller so it has a nice thickness.

    Cut a second slice of dough into a second pie shape.

    Repeat for the third slice, and so on until you’ve made two different pie shapes. 

    Place the crust in a single layer on a large baking sheet.

    Put the foil on top. 

    Bake for 20-30 minutes, or until the crust is set and the filling is bubbling. 

    Allow the crust to cool in the pan for 5-10 minutes, then remove the foil.


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