Post by wallycat on Jul 27, 2019 19:12:25 GMT -5
It was 1/4" thick and crisp as a cracker. No burn but dark-tan bottom crust.
I used part of the no-knead dough/bread technique, then tweaked my own spin on it. I also used the America's Test kitchen cook top technique but tweaked it using my 15" cast iron pan and the grill (my induction just doesn't have a large enough burner and getting the crust done evenly was an issue with that size cast iron).
I used part of the no-knead dough/bread technique, then tweaked my own spin on it. I also used the America's Test kitchen cook top technique but tweaked it using my 15" cast iron pan and the grill (my induction just doesn't have a large enough burner and getting the crust done evenly was an issue with that size cast iron).
PERFECT, PERFECT PERFECT!
I used pepperoni and skipped my beloved sausage, so no real cooking involved, if you don't count time on the grill.
Finally!!!!
