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SO DANG GOOD! We used basil rather than oregano in the sauce and used a cast iron pan heated to 550 F in place of the pizza stone. I also fermented the dough in the refrigerator for 48 hours to help it develop full flavor and texture. We absolutely loved it and will be making it again very soon. 🍕 🇮🇹
We liked this pizza so much that we made it two weekends in a row! We used a preheated cast iron skillet and baked the pizza in the top 1/3 of oven at 500 F until the cheese bubbled (6-7 min). YUM! We like to use sourdough starter for the levain in our dough, which really adds depth to the flavor.