Crust. Use the Force to achieve a kneadable dough. But start with about 3-1/4 cups of flour (equal halves rice flour and Masa), probably 1/3 to 1/2 cup of milk and 1/3 cup of yeast mixture (sugar, water, 2 packages of dry yeast), plenty of olive oil. Mix into a ball. Let sit in a warm place (like right next to your ever cooking all day marinara) for half an hour. Then, knead and dredge using rice flour into a not-tacky, adherent ball of dough.Preheat cast iron lid and skillet for 15 minutes, covered. Add plenty of olive oil to skillet. Press dough into skillet put lid on and cook over very low fire for 20-30 minutes or just before dough starts to brown. Cover crust 1/4 deep with marinara. Cover marinara with 6 ounces shredded white & yellow cheese mixture. Heat cast iron skillet lid separately until hot to touch. Turn very low fire under pizza skillet and cover with lid. Cook over low fire for 30 minutes. Remove and let pizza settle. Sometimes you rock.
Posted on: Mon, 12 Jan 2015 03:54:50 +0000
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