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In Reply to: A bit off topic posted by Ray Basso on October 02, 2011 at 00:37:53:
Ray, I have been working on cooking fresh pizza in the cast iron skillet. It's coming along--if I let the dough rise for a long time so it stretches really thin it works best. Cook the flatbed on one side in a really hot pan for a couple minutes, flip, add toppings, and cover. Faster than heating up the oven and pizza stone. I don't have the technique perfected quite yet so maybe someone else here does this and can help.
Never thought to heat slices up this way though, usually I use the toaster oven on the toast setting but I will try it. I like the crispy crust and butter aspect. Thanks! Mary Ann
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