Posted on 10/13/2019 7:21:48 AM PDT by PJ-Comix
I had been intending to make a cast iron pan pizza for a long time but kept putting it off for what might seem like an incredibly silly reason. Namely I never made dough before and for some weird reason I had a fear of working with yeast because it is a type of bacteria. Well, after I worked with the yeast and the dough, I saw just how absurd that fear was and also how easy it is to prepare dough for pan pizza. With that out of the way, the rest was easy.
The great thing about making your own pan pizza at home is that you have control over the ingredients and can get creative as to what type of pan pizzas you want to make.
Enjoy your yeast infection!
If it makes you feel better, yeasts are actually fungus, not bacteria.
We will have to give this a try.
Get an Anova sous vide stick, sous vide your steak in a seal-a-meal bag for a couple hours, then sear on cast iron. Works great!
What really impressed me was how nice thick and wonderful that crust turned out. BTW, incredibly EASY to make plus you will save $$$ over the store pizza.
What really impressed me was how nice thick and wonderful that crust turned out. BTW, incredibly EASY to make plus you will save $$$ over the store pizza.
Save for the gas picking up the pizza, ordering and picking up a pizza is probably cheaper if cost is your main driver.
I cooked some Filet Mignon on a cast iron skillet last week for the first time, that I’ll put up against the best Steak Houses in the world. Really. I know steak. I’ll only eat Filet or Ribeye, the occasional porterhouse which always seems not up to snuff. I’m better than most on the BBQ. What I had on the cast iron cannot be duplicated on the BBQ. Olive oil, high heat, sear 4 minutes, at 3 add herb butter, 2 garlic cloves and and rosemary sprigs. Turn steak over for another 4 continually basting steaks, sear the sides in the last 1.5 min. Put in preheated oven at 425 degrees for 7 min, with garlic &rosemary on top. Done. The perfect pink.
Even if you pick up a pizza, homemade pan pizza is still cheaper. How much is pan pizza gonna cost you if you pick it up? And most places only serve thin crust pizza.
Gotta remember that cast iron steak method.
OK add up the ingredient costs the add on you time for cooking and clean up, say 30 minutes? AT $15.00/hour I’d say it is a push.
Olive oil is good but butter is better.
I made one of those a few years ago. It was great! I learned as a kid to make them using camp fires, but there was an online Pizza Hut recipe I followed and it came out perfect.
“ I had a fear of working with yeast because it is a type of bacteria.”
No, it isn’t. Yeast is a fungus.
L
Yeasts are not a type of bacteria. Yeasts belong to an entirely separate Kingdom: Fungi.
Regards,
I am kind of lazy and like to use Rhodes frozen bread dough for “homemade” pizza crust. But my other shortcut is using our bread machine to mix up the ingredients and knead the dough.
Bread dough you make yourself typically has a lot more yeast than store bought bread and even store bought frozen bread dough. If you eat a lot of it, you start to smell yeasty and it does increase your chance of getting an itchy yeast infection infection in sweaty or moist areas of your body. It is typically more of a problem for women but it can cause a “jock itch” type problem for men, or a stinky belly button.
I enjoy your videos, but I also think when you clearly are communicating a recipe and wisdom you got elsewhere that you should credit that source.
Pizza looks absolutely delicious. Yum!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.