Typically a much more "crispy" crust, and (if you like this) cheese on the edges that gets "crunchy" (there's a term for this...have forgotten what they call it) - but crispy outside and softer inside.
Hard to explain really--but FWIW it's the only way we cook pizza now...
Oh--and super easy to clean up (assuming your cast iron is well seasoned). Literally just wipe out the skillet...
banjo
npub1jn…sk5lw
2024-01-12 20:02:16 UTC
in reply to nevent1q…tl30
Author Public Key
npub1jnmx5cfc5g8pyr80hc6rzqccdqzgg7kevxf3vas78em2qck4lmgqpsk5lwPublished at
2024-01-12 20:02:16 UTCEvent JSON
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