My 2 cents to some of the really good comments already mentioned. 1kg is 2 US lbs +10%. Learn what 10cm is, use that as base for small stuff Learn a stride that’s 1m. 1m is approx 3ft Get a good scale in grams Celcius is linear, Fahrenheit is not. Hence 0 freezing, 100 boiling, 50 is exactly half that amount of energy.

Now if you’re into engineering I’d recommend you grab yourself a caliper and measure some of the common products you can buy. You’ll notice that anything in 16th, 32th or even 64th is a most likely an approximation to a perfect size in mm.

It’s important to realize that the US is the only real producing country in the world using US customary. Relatively speaking there’s very little actual manufacturing being done in true US customary.

You got a point there, this is foodporn, not the pizza channel after all.

I know what you mean, my racks are pretty flat though.Minimal lip on them.

Looks scrumptious!

Thank you!

Good job on the lattice! Very traditional and looks amazing. I tried a lattice several times before I discovered stencils. Safe to say my latticework was never that neat

I have a pretty old second hand le Creuset no 5. It looks beat, enamel has a chip here and there, but is still my go to pot for simmering. Full cast iron lid so no problems putting it in the oven. Even baked bread in it. I was very skeptical at first when someone told me it was a great pot for simmering meat, but oh boy did I learn to appreciate it after my first attempts at goulash!

Ok, now I’ll have to try that! Not familiar with the lagostina brand. What are your experiences with it?

This reminds me of how I start my paella, with a bunch of chicken thighs in a big pan! Good picture too. I have a spatter lid which really helps in the beginning.

Sounds tasty! Do you have a recipe?

It really depends on the quality of the bread and the loaf packaging. Bread and bread packaging differs greatly across the world. The lighter the bread, the more likely it is too dry out quickly. The packaging needs to prevent it from freezer burn, a high quality bread bag does more then a piece of plastic that’s supposed to let the bread air out.

Give it a try, buy a heavier bread and stick it in a good plastic bag. Should last a week easily. Make sure your bread is pre cut as cutting frozen bread is not fun.

I’ve baked eggs on stainless for a while, best advice I have is to get the eggs out of the fridge like 15 mins before you bake them. That way the temperature difference is less when they hit the pan. The same goes for baking eggs in any other type of pan.

Fish, now that takes practice and patience.

Yup, corrected the title. Thanks!

Oregano, thyme, basil, rosemary. Finely chopped and mixed in the dough. I try to use fresh when I can. If I can’t, which also happens, then I “soak” the herbs in a little well of water before mixing.

I never had the luxury of using either brand, though they are highly rated and nicely finished. Can you tell us a bit more how heavy they are? I’ve a few send cast iron skillets as gifts to family around the world and my only way of assessing quality was by weight.

Mad hatter is a type of pepper, shaped like a weird hat and very mild.

I’ve rarely had pizza or bread on cast iron stick. If a spot does stick then I scrape it clean with a metal scrubbing pad and the next pizza just ever so lightly brush a tiny bit of oil on and bake as usual.

I’ve done both and I prefer the cold dough method. Shaping it hot is quite hard with a lot of toppings, proofing it in the cast iron also keeps it fluffy. Now there’s a huge difference in how you bake it. For “cold” cast iron you need bottom heat, lots of it. So for me what works is maximum bottom heat, low grate for about 5-10 minutes. I have a gas oven, so there’s no shortage of bottom heat. After that I turn the heat down a bit and bake the rest of the pizza while not burning the bottom. Unfortunately I don’t have a fan or a top heating element,but if you do then that’s a great time to move the pizza up a bit and use full surround heat. The other big factor is the shape of your cast iron, a deep ridged skillet bakes differently from a flat griddle. Lastly it’s important to have your cast iron at room temperature.

For really crispy pizza I use a flat surface (stone or iron) and then slide the entire pizza on at once using a big paddle. This takes practice, sometimes the toppings want to move but the bottom wants to stay. The trick I learned there is to slide it off slowly.

Nice! The biggest one I have is a 12". I should make more cakes in that, great idea.

Gorgeous, I’ve had great experiences so far with no knead bread in Dutch ovens while camping. I think the more amazing thing is that your starter did so well. Did you had it frozen?