Quote:
Originally Posted by Spoiler
Uh, mail me a chunk of that... I want to try it.... Looks pretty good
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Wasn't bad. Need to tweak it a bit though. Pizza held its shape well and you could eat it with 1 hand without it drooping. I need to measure better when cooking in the cast iron to get a uniform crust though. And I want to brush the whole pizza with porcine and sage olive oil next time followed by sprinkles of garlic salt instead of just on the crust.
Preheating the over with cast iron to 550f was good. Sprinkled cast iron with corn meal and then folded dough into it. Baked for 4 minutes and then removed from oven when dough began to rise. This removed any chance of having an undercooked interior once toppings were added and baked a further 20 minutes.