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Starting to get the hang of cast iron deep dish
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Starting to get the hang of cast iron deep dish

Was away from home for a few more hours than intended and the dough rose a bit more than I was expecting but the texture and flavor were unreal. Also lightly sprinkled maldon salt crystals around the crust before baking and that’s become a new favorite step

by Random_stranger-

3 Comments

  2. StageCoachStan

    I can’t tell from the pic let me have a free taste

  3. lizzy-hales-bf888

    I’ve been making a few myself. My last was a no knead dough that I made and let sit in the fridge for 2 days. I don’t know how that would effect the flavor…tasted fine to me. I added cheese to the underside of the edges before baking.

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