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Awesome skillet pizza:
Writer and foodie Vaughn Tan tested various pizza-cooking methods to get the closest-to-restaurant-quality results possible. Here's what he found:
A cast-iron skillet and a broiler in combination are the easy secret to a light, airy, moist, chewy, crisp, lightly-charred pizza without an expensive wood-fired oven or a potentially-expensive experiment with your home oven's safety lock. This pizza will not be quite as good as something baked in under a minute in a roaring-hot pizza oven, but it comes awfully close, all things considered.
Cast-Iron Skillet the Key to "Serious" Homemade Pizza - Cooking - Lifehacker
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