[Sca-cooks] White Pizza- OOP

Lilinah lilinah at earthlink.net
Sun Feb 3 11:24:44 PST 2008

Adamantius wrote:
>I experimented with a variety of methods, and reached a reasonably
>high plateau using my largest cast iron skillet instead of a stone. I
>tried heating the pan and slipping the pizza in, not pre-heating the
>pan, and putting the pan for about two minutes over a flame on the
>rangetop, before baking. In the end, the easiest method, which was
>just to assemble the pizza in the pan and bake it, was so
>infinitesimally inferior to the other methods, while still being
>easier, won out.

Dude! You've re-invented the Chicago pizza of my youth! OK, OK, you 
probably continue to eat that cardboard thin crust of the typical NY 
pizza, rather than the thick crust of a Chicago pizza... but... the 
original Pizzeria Uno (back when there was, indeed, only one) in 
Chicago, when i was eating there in the 1960s, made their pizzas in 
cast iron skillets. Apparently it was founded in 1943...

I never cared for the greasy cardboard pizzas of NYC when i lived in 
Manhattan in the late 1960s. I guess we just prefer the pizzas of our 

On the other hand, you and i are in accord about the pleasures of the 
tomato-y butterfat, the blisters and burnt spots. They give a pizza 

Well, i'm off to get a couple slices at my local worker-owned co-op 
bakery (Arizmendi). They make only one kind of pizza every day - the 
crust is their sourdough bread dough. Today's very yummy topping, a 
favorite of mine, is a Spinach, Kalamata Olives, Feta Cheese, 
Garlic-Oregano Oil, Fresh Parsley, Parmesan.

Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

Yeah, yeah, Urtatim doesn't know about Chicago or pizza

My LibraryThing

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