Wednesday, March 14, 2018

Sourdough Cast Iron Skillet Pizzas. 3.13.18

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.

5 comments:

  1. Would love to hear more about your recipe, and what size cast iron pan are you using, those look huge!

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  2. Thank 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.

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    Replies
    1. That's great - i've tried it once but ended up burning the crust... :)

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    2. Maybe a little too long on the burner?

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  3. what's address. Save me a piece. I'm coming over:-)

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