This New Year's Eve, our family had homemade pizza and garlic bread. I made it with a thick Chicago style crust (can be found at King Arthur Flour on side bar.). I just use any leftover dough to make cheesy garlic bread. A word of caution... spread the dough thin as it rises more in the oven. I always coat the griddles with a little Crisco before spreading the crust out. It helps to keep the pans seasoned. The griddles are placed two settings up from the element to get a crisper bottom to the crust. Be careful if you have the large Piqua griddle with the wire handle. I was taking it out of the oven a few months ago and lost my grip on balancing the cast iron bottom. The pizza flipped onto the floor! Yikes!! :( They slide easily from the cast iron surface. The pizza is cut on a wood board. I would rather not have the tomato sauce to come in contact with the griddle. It can be rough on the seasoned surface. I highly recommend cooking pizza in this way. I suppose it would be effective in a cast iron skillet as well. Maybe even better if one was making a deep dish pizza. Hey... now there is something to try in 2011!!
As I wrap up this post, the year 2010 is coming to an end. It has been a wonderful year. I am happy with my accomplishments... thrilled that this blog is up and running. I look forward to sharing more endeavors, setting aside more time for creating and blogging, and designing a page to sell items on this blog and on Etsy. I raise my glass of spiced cider to the arrival of 2011. May everyone be blessed with good health, happiness, and prosperity in the New Year.
HAPPY NEW YEAR!