Be prepared to be wowed with one of the best tasting pizzas you will ever have! You'll love the chewy crust and gooey cheese!
The main thing you need to remember is to start the dough a day ahead. Basically, as you will see in the instructions, you dump the ingredients, stir it and let it sit overnight. That only took me about 5 minutes and no kneading required! Easy!
What other toppings do you like on your pizza? The DIY likes m-e-a-t so any pizza we have must have some of that! We also like mushrooms, green peppers, green olives, ham, pineapple and if I'm not eating it, then John may have anchovies.
Let's talk about crust - do you like thick or thin? This pizza is on the thicker side and has a nice chewy texture with lots of air bubbles in the dough (a sign of a good crust). We are originally from upstate New York and are more used to a thinner crust with not a ton of sauce. When we moved to the midwest 25 years ago, it was hard to find that type of pizza so I usually made my own.
Ok, lastly let talk about cast iron skillets! I really love mine and have two sizes - this 10" one and a 12". I recently made these Lemon Pull Apart Rolls in a skillet and Roasted Rosemary Potatoes that make a great side dish. I plan to make some Pecan Rolls soon so be sure to come back for that recipe.
Oh and I also want to note that recipe is perfect for two people.
Put this recipe on your menu soon!