I'm with you on salt. I have a limiter built-in, there's been times I just couldn't finish something because whoever made it (chef, assembly line machine, or a fast food kid) put way too much salt in it.
When I made this feast, that's the first time I've added salt in my cooking in maybe, I don't know... 15? 20? years? I used the sea salt, and went very light with it.
I'll try and get Deb's pizza recipe for you, but the biggest key to that is the pan. The iron pans are the best ~ we've got two that Deb was given as a gift when she stopped making them for a living. They were used, broken in by years of making pizzas, and they work beautifully. Of course, now we have to make 5 pizzas, so three are in other pans, and she's almost never happy with the crusts on those others.
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Date: 2009-02-17 04:16 am (UTC)When I made this feast, that's the first time I've added salt in my cooking in maybe, I don't know... 15? 20? years? I used the sea salt, and went very light with it.
I'll try and get Deb's pizza recipe for you, but the biggest key to that is the pan. The iron pans are the best ~ we've got two that Deb was given as a gift when she stopped making them for a living. They were used, broken in by years of making pizzas, and they work beautifully. Of course, now we have to make 5 pizzas, so three are in other pans, and she's almost never happy with the crusts on those others.