You know that first morning after you’ve had visitors (the good ones) for awhile? It’s so sadly quiet and empty feeling. And the real world certainly comes back with a jolt! Boo. But, we had a great visit with my parents, and for their last dinner we had homemade pizza.
It was a close tie between pork chops (from our uber-local pork), or the pizza. But in the end, mozzarella and fresh dough won out! Normally we crank the oven up as high as it goes, for at least 2 hours prior to pizza baking…but um, that doesn’t mix well with high summer temps. We dabbled with the grilling idea, but after chicken coop building and a long day, we went with another concept.
Broiled pizza. On the back of a super, super hot cast iron skillet. Ours is a 12 inch. The recipe we used said to pre-heat the cast iron via the stove top on high for 10 minutes. Ours only went about 6-7 minutes, before I was sure either the skillet or the stove top was going to spontaneously combust! And then on went the pizza (we also added one sheet of floured foil between dough and cast iron, for fear it would stick) and into the oven, broiler on high.
The first one got a little overly toasty because we had the rack one rung too high. But once that was fixed, the pizzas came out pretty freaking good! Again, hard to ruin good dough, mozzarella and fresh toppings!
Next time, perhaps we’ll try the grill…I’ve heard really good things about grilled pizza!
Want to make your own? Here’s a great place to start: Smitten Kitchen’s 10 Paths to Painless Pizza-Making
Like our blog? Want more? Subscribe below, and you’ll get an email when we add new posts!