This is the bread that broke my stone. It was delicious. 100% whole wheat with honey.
After posting that I was investigating Artisan Bread in Five Minutes a Day, a few friends warned me that the high temperatures would crack my stone.
And it did. Last night.
Tonight's dinner was supposed to be pizza. I made the dough for the crust earlier in the week. Being the
stubborn engineer that I am, I decided to give the ol' cast iron skillet a whirl. Other people have used them with great success.
The cast iron I used was a tortilla skillet (it has low edges) but you could most certainly use a regular walled skillet, just flip it over. I also used a pizza peel and it was very effective. If you don't have a pizza peel, you can use a cookie tray. Use one without edges so that the pizza will slide off (and lots of cornmeal underneath). I put the skillet on a cookie tray so it would catch the cornmeal crumbs. After cooking 6 personal pizzas there was a lot of cornmeal on the cookie sheet; I'm glad I used it.
Because I heated the oven to 550* when the cornmeal got off the skillet it would burn, smoke and stink. This is a small price to pay for delicious pizza. I told my husband that this was the first time that I could honestly say my pizza was better than Papa John's. He agreed and said, "Even if you had to make it?"
Yes - even if I had to make it.
Because he would clean up the mess. :)
I luv my hub.