Last week I picked up a copy of Mother Earth News (it’s a magazine about sustainable, self-reliant living). In the Country Lore section of the October/November 2008 issue, an article on Crusty Frying-pan Pizza caught my eye. In the article they describe how to make a homemade pizza using a cast-iron pan in the oven.
Well, I have a cast-iron Lodge frying pan. Why not see if the results I get from the frying pan match what I was getting from the grill? I figured I would continue to use Craig Priebe’s dough and sauce recipes instead of the pizza dough recipe in the magazine. I’m hooked on the whole wheat flour/corn meal dough, so why change?
Here’s what I ended up making last night:
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Looks good, huh? The pictures below show how I put it all together: