Well...we survived the Polar Vortex, although not without a few hurdles in the barn. No matter how much you prepare for bitter cold and wind, sometimes things freeze anyway. Thankfully it didn't last long! Tuesday was miserable, but Wednesday began to feel "like spring", with temps still in the low teens, but with no wind. Today it's almost 60 degrees and raining. Strange, strange weather.
We got soaked doing barn work this morning, and are confined to the house while the outerwear gets a good washing and is now tumbling in the dryer. Not a bad place to be today!
I've recently been on an iron skillet kick. I received a set of three of these skillets a year or so ago, and have really learned to like cooking with them. They heat evenly, and when properly seasoned, are virtually non-stick, with none of the flaking that comes off the Teflon pans...
My friend Glenda used to make pizza in an iron skillet when we vacationed together in Vermont. Her daughter recently sent me her recipe, and I gave it a try today, finally...
Glenda's Iron Skillet Pizza Dough Recipe
1 cup warm water
1 pkg yeast (1 Tbsp bulk yeast)
Combine and let stand for 5 minutes
1 tsp sugar
1 tsp salt
1 Tbsp oil
Add to yeast mixture
Add 2 or more cups of flour and mix together. Let stand for 30 minutes.
Press into well oiled iron skillet(s) and add toppings.
Bake at 400* for 35-40 minutes, or at 550* for 10 minutes
You will be able to tell when crust is done, so as oven temperatures vary, just keep an eye on it.
You might have to experiment with the size of your skillets. I tried making the pizza in my largest skillet, but the crust seemed way too thick, so I divided it out between two, and it turned out pretty good. Enjoy!