[blindcooks] Re: Just had to share my pizza success
- From: <tjweller@xxxxxxx>
- To: blindcooks@xxxxxxxxxxxxx
- Date: Tue, 29 Apr 2014 6:09:38 -0700
Jon,
Out of curiosity how does making your pizza in a skillet versus the pizza stone
make anything easier on Emily? I don't get the connection in this post. Either
way you are serving her.
I use my oven at 500 degrees all through the summer every time I make pizza. It
only heats up the house for a few minutes.
--
Tammy
---- Jon Rawlings <twosocks76@xxxxxxxxxxxxxxx> wrote:
> Given the fact that Emily is due any day now and there are a number of tasks
> that are difficult for her to do right now, I decided to try making pizza in
> a skillet for dinner tonight as apposed to my pizza stone. I looked through
> what may be my all-time favorite cookbook full of recipes for the skillet,
> and found a recipe for pizza dough, uncooked pizza sauce, and a method that
> promised a delicious pizza that would be perfect in every way. The long and
> short of it is that it worked! I used my 12-inch cast iron skillet for the
> job. I made the dough and let it rise while I prepared the cheese and a few
> simple toppings, including some fresh oregano from my garden. When it came
> time to assemble, I put a couple tablespoons of oil in my cold pan, rolled
> out the dough to fit, then placed it into the pan. I spread out some of the
> sauce, then my oregano, lots of pepperoni, and finally, the cheese. The pan
> then went over very high heat for about three and a half minutes, then into
> my 500-degree oven to finish baking. The result was at least as good as
> anything that ever came off my pizza stone, and maybe even better. The
> recipes for the dough and sauce make enough for two medium-sized pizzas.
> I'll bake the second one a bit later on tonight and keep it for leftovers.
> The only sad thing about this experience is that it's unlikely there will be
> any days left this season to get away with cranking my oven that high. This
> means that unless we get another strong cold front in the next couple weeks,
> I'll have to wait until October to make this again. But, the end result
> tonight will definitely be worth the wait. The fact that there's no
> guesswork for the vision-impaired person to get the pizza off the stone
> certainly doesn't hurt either. Jon
Other related posts:
