Frequently Asked Questions (FAQs)
The Iron Dome works by using two independent sources of stored heat to cook your pizza. The first source is a bottom baking steel that is heated on a burner to a desired temperature. The second source is a steel plate mounted inside the “Iron Dome,” which is heated on a second burner to a desired temperature.
Once both heat sources reach the correct temperature, the pizza is placed on the baking steel, and the Iron Dome is placed over the pizza. Due to the tremendous amount of heat stored in both the baking steel and the steel disc inside the Iron Dome, the pizza cooks quickly and to perfection.
The Iron Dome is compatible with gas stoves, if the burner grate can support a 12-inch dome. Grates that are not at least 12 inches on the diagonal might struggle to accommodate the dome.
Additionally, the Iron Dome is suitable for use on most flat surface electric burners. However, it does not work well on coil type burners and will not work on induction-style heating elements.
You can use the Iron Dome wherever you can safely heat the baking plate and the Iron Dome to the desired temperatures. It is versatile and can be used with charcoal grills, gas grills, outdoor gas burners, and campfires for cooking pizza.
To view demonstrations, please visit https://www.irondomepizzaoven.com
Both burner power (measured in BTUs for gas and watts for electric) and the distance between the flame and the steel plate being heated, which is usually determined by the burner grate geometry, will impact the maximum achievable temperature. The Iron Dome effectively cooks pizzas at dome plate temperatures around 600°F or higher. At lower temperatures, the cooking time will simply be slightly longer.
One of the key features and advantages of the Iron Dome method for cooking pizza is the use of two distinct and independent heat sources to cook the top and bottom. If your crust is not cooked enough, simply heat the bottom baking plate to a higher temperature. For instance, if you were heating it to 400°F, try 450°F or 500°F next time. After some initial trial and error, you will soon master the art of cooking your pizza to perfection.
One of the key features and advantages of the Iron Dome method for cooking pizza is the use of two distinct and independent heat sources to cook the top and bottom. If your crust is overcooked simply heat the bottom baking plate to a lower temperature. For instance, if you were heating it to 500°F, try 450°F or 400°F next time. After some initial trial and error, you will soon master the art of cooking your pizza to perfection.
The time it takes to bring your Iron Dome to the desired temperature depends on the power of your burner and the distance between the heat source and the metal plate. Generally, it takes between 10 and 15 minutes to reach the desired temperature for the dome. Heating the baking plate takes considerably less time, as it is not as thick as the plate in the Iron Dome. To synchronize their readiness, start heating the Iron Dome before the baking plate, ensuring that both components reach the desired temperatures at approximately the same time.
To reheat pizza from the refrigerator for the best taste and texture, follow these steps:
- Preheat your oven: Preheat your oven to 375°F (190°C) to ensure even heating.
- Line a baking sheet: Place a sheet of parchment paper or aluminum foil on a baking sheet to prevent the pizza from sticking.
- Arrange the pizza slices: Spread the cold pizza slices evenly on the lined baking sheet, ensuring they do not overlap.
- Reheat the pizza: Place the baking sheet with the pizza slices in the preheated oven and bake for 8-10 minutes, or until the cheese is bubbly and the crust is crisp.
- Check for doneness: Keep an eye on the pizza to prevent overcooking. The reheated pizza should have a crispy crust, and the cheese should be melted and bubbly.
- Let it cool: Remove the pizza from the oven and allow it to cool for a minute or two before serving.
They freeze extremely well. Of course, it is not as good as a freshly baked Iron Dome pizza. Wrap your pizza in aluminum foil and place it on a flat surface in your freezer. When you are ready to enjoy your pizza, thaw the pizza and follow the steps provided in the previous FAQ.
I often use the iron dome to cook a variety of foods including salmon (or any fish) , steaks, and calamari.
In addition, I designed the Iron Dome to fit perfectly on top of a 12 inch cast iron skillet. When you use a 12 inch skillet in place of the baking plate you have increased the volume of the baking space that allows for the baking of calzones, cookies, and biscuits. I hope you will experiment with your Iron Dome and share your “recipes” with fellow Iron Dome Pizza Oven owners. You can view existing recipes at https://irondomepizzaoven.con/recipes. You can share your recipes at “https://irondomepizzaoven.com/share.
The Iron Dome is best suited for baking 10-inch pizza (give or take). A pizza ball weighing from 5.5 to 8 oz works best depending on pizza style.
I often use a 7 oz pizza ball to make a 10 inch pizza to much success.
I have used a variety of store-bought pizza doughs and I recommend several. Here are a list of doughs I have tried in order of preference:
- Aldi – Highly Recommend (and great price!)
- Safeway – Highly Recommended
- Wegman’s – Recommended
- Trader Joe’s – Recommended
- Harris Teeter – Recommended
- Whole Foods – Recommended
- Walmart – meh
- Giant – meh
- Pillsbury – meh
I also highly recommend dough from Restaurant Depot (149 locations nationwide) but you need to get a guest a day pass (available at the entrance) and buy a whole case ( 50 7 oz pizza balls)!