2:30 a side on the cast iron. Parts of the crust were a little tougher than I liked, but it was delicious.
by -shevek-
1 Comment
oasisjason1
One day would have probably done the trick and avoided that overly dry crust. I find after 24 hours you definitely are getting into “cured” territory as far as flavor and texture go.
1 Comment
One day would have probably done the trick and avoided that overly dry crust. I find after 24 hours you definitely are getting into “cured” territory as far as flavor and texture go.