![]() ![]() Let cool for 15 minutes then either slice in the pan of transfer to a cutting board. Pour sauce over pepperonis and spread heavily and evenly to edges leaving crust exposed. ![]() Mix mozzarella cheeses and spread evenly into crust. Place dough in skillet and evenly press into bottom and all the way up the sides. Liberally apply butter to bottom and sides of 10” cast iron skillet then sprinkle with Parmesan. Roll dough into an approximately 14” circle. (Substitute beef and pepperoni for any other sausage or pizza toppings), Turn the heat down to low-medium and simmer for 30-45 minutes until it has reduced down to a thick sauce. After about 5 minutes, once the onion has slightly browned, add the garlic, tomatoes, and sugar. Once melted, add grated onion, salt, oregano, and red pepper. Place butter in medium saucepan over medium heat. Knead dough for 5 minutes, cover the bowl with plastic wrap for 5 minutes, then knead dough for 5 more minutes, roll into a ball then tightly cover bowl and let the dough rise for 2 hours. Pour in warm water and mix into a doughy texture. ![]() Add oil and mix until everything is coated with oil and crumbly. In large bowl thoroughly mix dry ingredients. Some other subreddits you might find interesting: The /r/Castiron FAQ - how to strip, season, and care for your castiron cookware. Individual exceptions to rule 4 may be made if mod approval is acquired in advance.
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