A community for cast iron cookware. Recipes, care, restoration, identification, etc.
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Related Communities: !forgediron@lemmy.world !sourdough@lemmy.world !cooking@lemmy.world
Made some pan pizza, the other day. Followed this recipe, with some added Napoli Salame on top.
Note: The white sauce is some home made ranch dressing. As the crust is covered in caramelized cheese/frico, I enjoy dipping it into a special sauce.
Edit: Used the leftover tomato juice for a bloody mary, which is in the glass next to the pizza.
Here are some more photos:
It's great. One thing I did, that I recommend (I've made this same recipe around 3 times now) is using fresh compressed baker's yeast instead of instant. I just prefer it more, and that shit rises like crazy.
The conversion is 1 tsp of instant yeast = 8.5g of fresh compressed yeast.
I think it tastes and smells better, and it rises much faster. (really makes the 24 hour wait for the dough worth it, otherwise I sometimes go even a bit longer than 24 when I use instant yeast) (depends on your fridge temperature, of course - mine was at 4 degrees Celsius)