Tag Archives: cast iron

Skillets, Pies, and Ale

It is taking me quite awhile to acclimate to cooking in England. The kitchen here is not well-stocked on cookware, and many of the pieces of equipment I use most often in the US are not easy to find at an affordable price. When I have found a deal, it has more than once come at the cost of horrendous quality. A cast iron skillet was high on my priority list, but the first one I order (for a bit more than a standard Lodge cast iron in the US) cracked while I was seasoning it. However, failure on this front was not an option.

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Pizza v2.0 Part 2: Stretching & Baking

In my last post, I detailed my current practice for preparing pizza dough through balling it up for a slow, refrigerated fermentation. After two to four days in the refrigerator, the dough is ready for you to make it into pizza. Again I’ve put together a video to help you understand my process, but there is of course only so much you can discuss about pizza in a five minute video.

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Beer & Pizza Pairing: Summer Session Ale & Artichoke Pizza

Over two months ago, I brewed a beer with Colleen’s tastes in mind. I wanted it to be light and crisp on the palate with citrus aromas and flavors. However, Colleen felt I overhyped the beer a bit, and that the citrus didn’t come through as strongly in the flavor as she had hoped, and that the beer seemed watered-down. Nonetheless, I was really pleased by this brew, and think it has great potential to be even better.

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Cast Iron Pizza

While I have been hesitant to invest in a pizza stone, I have noticed a significant difference in the quality of the pizzas I bake on a baking sheet compared to those I bake on a pizza pan. Getting a crispy bottom crust seems much more a matter of luck when using a baking sheet than with the pan, and additionally the pan is the only surface I’ll trust to bake a pizza with any thickness to it.

In response to my last post about pizza, one of my friends pointed me to an excellent blog called Slice, which has experimented with all kinds of cooking techniques, surfaces, temperatures, fermentation techniques, dough recipes, yadda yadda yadda. Most of their experiments can be found in the aptly title Pizza Lab section. I found myself reading about pizza until about 2:30 am that night, which I think is just about the highest recommendation I can give that blog.

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