Kenji’s no knead dough is a standby for me. It’s my favorite of his recipes and the best skillet pizza dough I’ve ever used. However, my preference when it comes to pizza has always been thin crust, which doesn’t happen in the cast iron skillet. Yesterday, I tried using the dough in a sheet tray, and it came out nice, but the center wasn’t as crispy as the outer edges. Today I tried it again, but I put my largest cast iron skillet upside down on the bottom rack of the oven before preheating to mimic a pizza steel. Then I put the sheet tray on top and baked for 17 minutes. The middle pieces crisped up beautifully, and the outer edges got even crisper. This is the best pizza I’ve ever made.
by redditbymorg
1 Comment
This is awesome. I feel like this post is the heart of what this sub is supposed to be able. Little trial, little error, little science, big results. You did great!