Just Right
After baking two pizza pies on Monday evening, I learned that the thinner the crust, the less sauce you want to use. Monday’s pies were good, but tonight I hit the nail on the head by evenly rolling my dough from the center and pushing it outward into a circular shape.
I preheated my cast iron surface, heating it like a pizza stone with olive oil on it. I then laid my paper thin dough and quickly assembled my pie on the hot skillet, then tossing it back in to the hot oven.
The hot cast iron surface and the olive oil gave my pie a thin, crispy brick oven crust. It was magical and delicious.
Seven pies, three days. I’m addicted.
