Couldn’t think of what to eat.
I had started some bread / pizza dough last night, refrigerated this morning. So I thought - maybe potato pizza? I took the dough out to come to room temp. Some helpful soul put it back in the fridge. I decided to press ahead anyway, because - starving and no other ideas.
Thought I’d try SE’s broiler-skillet method using the air fryer oven that runs very hot. But instead of preheating the skillet, I started cold - rolled and stretched the crust out (still cold), transferred to the skillet, topped with the potatoes, and let it sit at room temp for 10 mins. Then under the broiler, followed by a short high-heat bake, and finished the crust on the stovetop. Sounds lengthy but was actually quite fast - especially as no preheating anything!
The crust was the crispest I’ve achieved - finishing on the stove is definitely a useful trick.
I think I would have had more spring if the dough had been allowed to warm up as intended.
But - so tasty! Carb-on-carb action is always effective!
