Quote:
Originally Posted by Russic
I trust you, but man that seems like so much extra heat. How hot is that burner at the end? Totally trying this.
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Medium burner heat give or take.
And I thought the same. But I ignored the advice given to me by a friend as I was afraid of burning my dough. But alas, my dough kept being undercooked, so I gave in and tried his suggestion. Voila!
Mind you, I rent and my oven is older, so I’m not sure how well it keeps heat in. I do not preheat my cast iron reason being I don’t want my hands to burn when I complete the final spread on the dough after letting it sit for 2 hours in the pan . I do however let my oven preheat.
YMMV depending on the oven, but I found that my dough cooks all the way through without burning the crust at the times I gave. If you follow the steps I did, but (possibly) change the amount of time in the oven to fit your circumstances, should turn out well.