[ How to master homemade pizza, from crust to toppings ]The beauty of this little pizza, made in a piping hot cast-iron skillet, is that you can have it ready in less time than ordering takeout. I looked at many variations of cast-iron skillet pizza, settling on one that I adapted below. Keep in mind, though, that the golden key to unlock the crunch in this recipe is the blazing hot cast-iron skillet. Place a well-seasoned 12-inch cast-iron skillet, or other ovenproof, heavy-bottom skillet, in the oven. Using sturdy oven mitts, carefully remove the very hot skillet from the oven and place it on a heatproof surface.

Source: Washington Post February 04, 2020 18:56 UTC