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horseflesh

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  • No-knead pizza results

    In another thread I ran across this recipe for no-knead pizza, cooked in a cast iron pan.


    It was accompanied by New York style red and white sauce recipes. 


    Last night it all came together. In short it's a good dough recipe and I got a very nice result cooking at about 500F in a 10" cast iron pan. 

    The white sauce was surprisingly good--I had never had it before and was not sure what to expect. I didn't have ricotta, so the white pie was topped with mozzarella, black olives, and chicken breast that I had previously skewered, seasoned, and cooked on the egg. The chicken was done up simply with pepper, truffle salt, and granulated garlic, and was pretty darn good on its own. 

    The red pie was topped with mozzarella, black olives, and pepperoni. The red sauce was good, but didn't blow me away. My usual technique is using tomato sauce + tomato paste + pressed garlic + herbs and I might prefer doing it that way. I'll give the cooked sauce a try with another brand of canned tomatoes. I had to cook it in a 9" round cake pan because I do not have a second 10" cast iron. The crust was not as good, a little under cooked, but I think that fully cooked crust is within reach, even without cast iron. I just misjudged and pulled it too early. 

    I do not like working with dough and so I will definitely do this no-knead thing again. The pies were both good, and the equal of almost anything I've bought. 

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