Jan 30, 2023·edited Jan 31, 2023Liked by Andrew Janjigian
So last night, in honor of the end of pizza month, I made King Arthur's cheese cast iron pan pizza (a HUGE family favorite!). The final recipe was a bit of a mash-up, as I used a few bits from the cooking method from CI’s pan pizza (mont. jack cheese pressed up the edge of the pan for crispiness, after top of pizza was browned the bottom was browned and crisped on the stovetop to finish).
The resulting pizza has such an amazingly light and airy crust, thick but with a crispy bottom, not really like any commercial product that I’ve ever had. Is there something like this in New England? I’ve never had Slab from Portland but the crust description sounds somewhat similar.
So last night, in honor of the end of pizza month, I made King Arthur's cheese cast iron pan pizza (a HUGE family favorite!). The final recipe was a bit of a mash-up, as I used a few bits from the cooking method from CI’s pan pizza (mont. jack cheese pressed up the edge of the pan for crispiness, after top of pizza was browned the bottom was browned and crisped on the stovetop to finish).
The resulting pizza has such an amazingly light and airy crust, thick but with a crispy bottom, not really like any commercial product that I’ve ever had. Is there something like this in New England? I’ve never had Slab from Portland but the crust description sounds somewhat similar.