Pizza Pizza! Not about gardening, except for the Roma tomato sauce. Back on track with sourdough crust, cast-iron skillet
pizzas with home grown Roma tomato sauce. These crusts take a long time
to rise, starting in the morning for an evening pizza. I might
experiment with a faster yeast crust, or a hybrid for more sourdough
flavor, but they are worth it. Time to start Roma tomato seeds today,
too.
Would love to hear more about your recipe, and what size cast iron pan are you using, those look huge!
ReplyDeleteThank you Blue Stella. I use a 10 inch cast iron skillet for the smaller one. That is vintage Wagner skillet that I restored. The larger one is made on a cast iron tortilla griddle pan. It works just as well, and makes a larger pizza than the conventional skillets.
ReplyDeleteThat's great - i've tried it once but ended up burning the crust... :)
DeleteMaybe a little too long on the burner?
Deletewhat's address. Save me a piece. I'm coming over:-)
ReplyDelete