I got tired of cooking on non-stick pans, so I went to Academy and bought a couple of Lodge cast iron skillets (12" and 10.5"). Washed them and seasoned them once in the oven.
I was browsing YouTube for fun things to cook, then I ran across this video/recipe and decided to give it a try.
First up was making the dough.
After that was ready and sitting to rise, I started on the sauce to let the flavors sit for a couple of hours.
After an hour and a half, dough halved and set on a pan to sit another hour in the fridge.
While doing this, I made the sausage per the recipe in the video, but didn't get any pics of it.
Once everything was ready, I began assembling the pizza. Once it was ready to go into the oven, it looked like a deep dish pizza.
After 45 minutes in the oven, it was ready to come out.
Let it set for 10 minutes, then slid it out of the skillet to cut it on my crappy pizza/all around abused and used pan. Whoever says Lodge's rough texture will make food stick has never used one. It slid out like it was on a piece of oiled glass.
Came out pretty good for a first try. If I make it again, I'll not use all of the sauce as it seemed to be a bit too much for me. I didn't want to waste the other dough, and also had some pork left over, so I decided to build a normal pizza for the kids and used some of the sauce and the rest of the pork. Came out pretty dang good, but no pics of that one.
I was browsing YouTube for fun things to cook, then I ran across this video/recipe and decided to give it a try.
First up was making the dough.
After that was ready and sitting to rise, I started on the sauce to let the flavors sit for a couple of hours.
After an hour and a half, dough halved and set on a pan to sit another hour in the fridge.
While doing this, I made the sausage per the recipe in the video, but didn't get any pics of it.
Once everything was ready, I began assembling the pizza. Once it was ready to go into the oven, it looked like a deep dish pizza.
After 45 minutes in the oven, it was ready to come out.
Let it set for 10 minutes, then slid it out of the skillet to cut it on my crappy pizza/all around abused and used pan. Whoever says Lodge's rough texture will make food stick has never used one. It slid out like it was on a piece of oiled glass.
Came out pretty good for a first try. If I make it again, I'll not use all of the sauce as it seemed to be a bit too much for me. I didn't want to waste the other dough, and also had some pork left over, so I decided to build a normal pizza for the kids and used some of the sauce and the rest of the pork. Came out pretty dang good, but no pics of that one.
