Anybody fix Chicago style pizza in a Dutch oven?
Sounds like a good idea. Found a couple of recipes, but they were somewhat vague.
Forum Discussion
OleManOleCan wrote:STBRetired wrote:
Usually easier to get out for serving if you use a cast iron skillet instead.
I prefer to do em on a Blackstone Griddle.
I use a large lid as a dome to hold in heat for the top portion...
Works pretty good.
Hard to envision a good deep dish on the griddle. The sides hold up?
