Artisan Bread in 5 Minutes a Day

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.