Peeeeezzzaaahh! I’ve been on a pizza kick for probably the past 5 months. Really, it’s no longer a “kick” once you exceed 30 days. It’s an addiction now.
Aside from Ledo’s pizza, which I’m currently having for breakfast right now, I’ve made a few from scratch too.
Maybe not totally from scratch. The dough is pre-made from Trader Joe’s. I lay it out on a lightly greased cast iron skillet without the fancy pizza dough twirling. My method is more of a pull, squish, tug.
Then I load it up with whatever’s available. This is like junk-pizza.
Don’t forget the cheese. It’s what makes a pizza, a pizza.
The crust rises a little during baking and it doesn’t come out soggy. That may have something to do with the iron skillet, though I’ve heard good things about pizza stones too.
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