Serious Eats - seriouseats.com

Okay. I stumbled across this recipe because, in a weird half-dream, I thought about using cast iron to solve the eternal problem of home pizza makers. That being the problem of conventional home ovens never, ever getting hot enough to make truly excellent home pizza.

I've got a stone. I crank my tiny apartment oven as high as it can go. I take out the batteries in my smoke alarm and open every window. And I'm pretty sure I've suffered mild smoke inhalation on more than one occasion. Still, no matter these efforts, my pizza has ended up good, but not G-R-E-A-T. Charred. Bubbly. Chewy. That's what I'm looking for.

So anyway, while in a pizza mood this evening and with a ball of dough thawing on the counter, I thought about how well cast iron holds heat. A quick little Google search on "cast iron pizza" lead me straight to, and to my delight, Serious Eats. This confirmed the crazy idea in my head; if you guys had something on it, it had to work.

I followed Blumenthal's procedure and all I have to say is: FINALLY. CHARRED, BUBBLY, CHEWY, PERFECT PIZZERIA PIZZA IS FINALLY POSSIBLE AT HOME. Done. That's all she wrote. Finished.