Cast Iron Pizza

Ingredients:
Small flour tortillas
thin sliced cured pork:
capocollo,calabrese,salame, pepperoni, proscuito etc.
romano or parmesean grated fine
provolone sliced thin

Tools:
Two cast iron skillets that will nest together
The bottom one should be just large enough to hold the tortilla. The top skillet should nest just inside the bottom one to form a cast iron oven.

Medium Heat on your stove.

Take one tortilla and sprinkle with small slivers of meat. Sprinkle a couple of pinches of romano cheese. Finish with half a slice of provolone cheese torn in small pieces and scattered about.

Cooking:

Pre-heat the two skillets nested together on medium heat. The top skillet should be hot. (This should be a thorough preheat but not the one hour plus recommended for pizza oven preheats)

Assemble your pizza as prescribed above. Less toppings is more. Think petite!

Remove top skillet and very quickly place pizza in the bottom skillet and immediately replacing the top skillet. Do not leave. In 45 seconds you will have real hot crisp pizza!

Notes: my first one I did in 30 sec. it needed more cooking. The others I did in 45 sec. one of which was almost overcooked. Do not go 50 sec. or it may burn. Your stove of course may vary.
I tried higher temps...the medium setting gives it enough time to melt the cheese on my stove.

Have fun!

This message has been edited. Last edited by: Steve Petrone,

Less than 90 seconds

Bryan, great video. That's the real deal!

quote:

Originally posted by Steve Petrone:
Bryan, great video. That's the real deal!

Steve, There are some really good ones on there, I just linked to that one quick. I'm looking for one in particular and if I find it I'll post the link for you. I'm a pizza head also, so don't mind me.

One of these days I'm going to build a brick oven in my backyard. Of course I've been saying that for 3 years. IMO, one of the best ways to cook excellent bread and pizza.