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Cast-iron pizza

Laura Cucullu, our senior editor for features and programming, describes her cast iron pizza thusly:

“Cast-iron skillet deep dish: black olives, kale, red/yellow peppers, italian sausage and a creamery’s worth of cheese. 

“I stopped using my pizza stone when I learned the cast-iron trick, I find it crisps up better and you can just as easily do thin crust as well. (Plus, you know, Southern. Anything I can cook in my Nina’s cast iron, I will.) 

“This is the recipe that got me started way back when. Store-bought dough works just fine.”

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Published:Caption:Rich BrownPhoto:Laura Cucullu/CNET

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