But not today. Today was for checking on supplies, such as refreshing the emergency water and rations. Holding up one of these water containers is not easy, so how to get water in it with no physical effort and without having to watch it?
Meet the water-nator!
Cast Iron to the Rescue. It's not just for cornbread any more. It's going to give me the thermal mass I need to cook and lightly char a pizza base before letting the oven rise and cook the dough. And I've always got cast iron skillets and their covers lying around.
Start with one loaf of bread dough. Make your own or thaw out one you've made (or bought frozen, but keep it wrapped in plastic wrap tightly so it doesn't rise as it thaws). Roll it into a 14 inch round and place in a very lightly oiled (and well seasoned) cast iron pan (this was a No. 8, the base of which is 9 inches wide) putting the dough up the sides of the pan a ways to form a thick rim. Actually the rolling pin didn't work that great, stretching and shaping it with my hands while cursing in a combination of Gaelic and Norwegian did the trick.
Top with -
1/2 to 3/4 of a 15 ounce can tomato sauce (depends on how saucy you like it)
3 to 4 Tablespoons of tomato paste
3 Tablespoons of grated Parmesan
2 teaspoons assorted dried Italian herbs (I used basil and oregano)
1/8 teaspoon, or to taste, crushed red pepper
a couple dashes of seasoning salt (I used Jane's Krazy Salt).
How about BACON! (pre -cooked but not too crispy)
and a handful of pineapple
Topped with about a cup and half of mozzarella
At 3 minutes, place in a preheated 475 F. oven. Bake for 14-18 minutes, uncovered, until golden brown.
You could use whole wheat or sourdough dough for a different taste, sausage and spinach and mushroom instead of bacon/pineapple (with some fennel in the sauce), pepperoni and black olives, anything would work.