3 ms·

J. Kenji Lopez-Alt has a good companion article to this one regarding care and usage of your now properly seasoned cast iron pan: http://www.seriouseats.com/20

• Zancarius 12y ago
  I knew this name looked familiar. He's written tons of great articles! One of my personal favorites is on making the perfect french fries: http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html http://aht.seriouseats.com/archives/2010/05/the-burger-lab-h...
  • huhtenberg 12y ago
    His greatest contribution to the world of modern cuisine is this recipe - http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html http://www.seriouseats.com/recipes/2013/01/foolproof-pan-piz... Its bang for a buck of effort is absolutely off the charts :)
    • Zancarius 12y ago
      Your timing is unsettling, huhtenberg. I'm going to be making pizza tomorrow. You're not psychic, are you? :)
    • karlshea 12y ago
      I made this a couple of weeks ago, it was better than a lot of pizzaria pizzas I've had. If you have some time, it's even better if you can age the uncooked dough in the refrigerator for 3-4 days. You get bigger bubbles and better texture.
      • Zancarius 12y ago
        Aged dough. That stuff is good. I use a recipe for making loaves of plain old white bread that requires making a biga ahead of time (Cuisine at Home, Feb. 2003 p32-35). It's impossible to eat store-bought bread after that. If anyone's curious about this specific recipe, I could either email you a scan or post it here.