Iron skillet pizza
My grandmother's iron skillets make the best pizza. They are from the 1800's. They are 12" across. We have family getting in later tonight so I made these up so they will have something yum when they get here. Crust is somewhat of a guess and by golly as my Mom used to say. I had a couple levains left in containers and decided to clear them out. They were full of bubbles...one durum and one ww. I added them , about 1/2 c to a regular yeast dough formula. Didn't knead at all just left it on the counter for a few hours while I went to play with my 6 yr old grandson. When I came back I used olive oil and stretched and folded in the bowl a bit. Left it alone while my husband finished baking Biscotti Regina. There is 15 oz dough in each skillet. Let it rise in the well oiled skillets while I cooked onions and peppers and mushrooms. Preheated the oven to 425. Put slices of provolone on the bottom added the saute veg then fresh mozz and crumbled feta and placed them in the oven for 20 min. Turned it up to 450 and topped each pizza with scant drizzles of spiced up tomato sauce and parmesan. Let it finish for about 10 min. Perfect !! The best pizza to date. The crust is so light and full of flavor and the bottom is nice and crunch from the hot oil and skillet. Of course can't be duplicated as I have no idea what the starters were statistically...but that is all the fun...adventure in the kitchen on a rainy night in Virginia.
sorry pics are mixed up somewhat...still trying to get the hang of the new way of uploading. Suffice to say it is all delicious.