Food

Out of context: Reply #1503

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  • PonyBoy19

    I attempted my first cast iron pizza last night w/scratch sauce and dough... the dough was a little thicker than I would have liked so I will add a touch more warm water next time around (and will probably try letting the dough rise in the fridge overnight rather than 1-2 hours @ room temp) ...but for round 1 this came out pretty good). :)

    I sautéed fresh shrooms up front and also made a simple garlic / oregano / olive oil glaze for the crust... the sauce was just whole crushed tomatoes w/garlic, italian seasonings etc.

    PonyBoy 19Permalink
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    • ++neverscared
    • Looks delicious yo!!OBBTKN
    • Looking good!!maquito
    • ohhhh. Might have to give this a try!hydro74
    • Get an OONI bro!!!

      ; )      ideaist
    • cast iron cooking, iz ze bestcanoe
    • ദ്ദി˙ ᴗ ˙ )pango
    • yummort_
    • had no idea this was even a thinginteliboy
    • I do this sometimes too. It cooks so fast you can essentially build it in the pan. I start it on the stove and after built put in oven for 5 min. Amazing.monospaced
    • yeah mono, I preheated the pan to 475 w/the oven, oiled and placed the dough immediately—it was cooking for 3-5 mins (crackling and rising) as I added toppingsPonyBoy
    • Exactly. Try a little hot honey on the crust when it comes out. :)monospaced
    • There is actually a little honey IN my crust :)PonyBoy
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