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Cpt. Spring Types posted:God that looks amazing. The only thing I miss about living in SC is the tons of basil I could grow and make pesto with 
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Jan 20, 2012 00:20
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| # ¿ May 1, 2024 19:47 |
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Buy a big terracotta pot bottom they cost like $5 and work great!
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Feb 13, 2012 01:10
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Made this today. Sweet potatoes are good on a pizza!
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Apr 23, 2012 00:41
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Someone correct me if I'm wrong but I thought technically you weren't even supposed to precook canned tomatoes for pizza because you bake it at such a high heat. Regardless the best sauce I've ever had are canned crushed San Marzano tomatoes.
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Jul 23, 2012 22:40
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This is my first attempt and I am now a huge fan of the skillet method for cooking pizza. Sorry for the blurry pictures  Crust is perfectly cooked, took less than five minutes, and no preheating the oven? Yes please.
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Oct 4, 2012 01:30
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Nostrum posted:Not one of my best looking (forgot to pound it out to get all the big bubbles out, so they burned a bit), but definitely one of my best tasting. Pure sourdough on this one, no baking yeast. A WARM rise experiment. This batch rose for about 36 hours at room temperature. This looks so amazing. We used some of the starter you gave us last night after I had been neglecting it for months and it still rose like a champ.
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Nov 10, 2012 21:18
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Cast iron pizza is the best easiest thing
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Dec 16, 2012 04:35
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| # ¿ May 1, 2024 19:47 |
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Moey posted:Is that an egg? Oops I totally forgot I posted that in here, sorry for not answering you but yes that is an egg. I think it would have been a little better if I hadn't cooked it the entire time I cooked the pizza so it would have been a little bit runnier. Thoogsby posted:Anyone have a dough recipe for Cast Iron Pizza? Any pizza dough recipe you want that is part of the reason it is so great. It is so hard to mess up cast iron pizza. I don't preheat the bottom of the pan anymore, I just spread the dough in there so you can do anything from a really high hydration ciabatta rip off dough to a thick bagel dough type.
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Dec 20, 2012 02:22
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