Use a cast iron skillet:If you don’t have a pizza stone, put your dough into a large cast iron skillet, and press it out and up the sides a bit. You'll get a slightly thicker crust than you would with the pizza stone, but not deep-dish thickness. Set the skillet on your stovet...
After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Remove from the ...
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To make the filling, melt the butter in a large, high-sided skillet or dutch oven. Once the butter has melted, add the vegetables and saute until they are crisp-tender – aka, tender, but still with a bit of a bite to them. Depending on what vegetables you are using, I suggest ...
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A cast-iron skillet is great because it'll maintain its temperature even after you add the chips to the oil. Another trick is using tortillas that are slightly stale. The reason is that staleness happens when bread (or in this case tortillas) loses its moisture, and dry tortillas will fry...
Skillet Chicken for Caesar Salad: Heat 1 tablespoon olive oil in a large non-stick skillet or cast-iron skillet over medium-high heat. Once very hot, add pounded chicken and cook, undisturbed, for 3-4 minutes, or until deeply golden on one side. Flip chicken over, cover, and reduce he...
When the vegetables are roasting, rinse and pat dry scallops. Preheat a cast iron or heavy skillet over medium heat. Add butter and allow to melt. Add scallops, searing for approximately 2 minutes per side. The skillet should be hot enough to create a browned curst in a short time. Sque...
You need to use either cast iron or a non-stick skillet that can go in the oven. I only had a 12″ non-stick and a 10″ cast iron skillet, so my 10″ pizza was a little thicker. Liberally oil your two skillets with about 3 oz of oil each. I know that sounds like a lot, ...