Couple cooks from this weekend

IPASooner

Had some big fat pork country ribs that I smoked for about 4 hours at 250 with some pecan wood chunks. Sliced them up and served with a cheddar-bacon mashed potato thing and broccoli slaw. 





Last night did a pan pizza with my Lodge Cast Iron Pizza Pan. Simple pie with mozzarella, parm, feta and provolone and fresh tomato. Did at 650 for about 10 minutes.

Texansurf

Looks great...  Do you make your own dough?

IPASooner

Thanks for taking a look @Texansurf - yes, I do make my own dough! The recipe below has worked well for me on the egg for pizza, calzone and flatbreads:

http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

WeberWho

Thanks for posting the dough recipe. Bookmarked! Everything looks great!

bweekes

Wow looks great from here!

NPHuskerFL

It all looks darn good. I like the fact the tomatoes kept some color on the pie and the top got some nice melting action at the same time. I've done similar minus the pan and usually add the thin sliced tomato or basil right at the very end. Nice work!  

IPASooner

Thanks so much guys!

JohnnyTarheel

Looks really good!