Cast Iron.
You'll mix the dough after lunch and eat it for dinner the same day. All the dry ingredients you need are in the box, and the recipe tells you when to do each step.
- The bag
- Dough mix. Flour with the salt and yeast mixed in.
- Water
- Warm water. The recipe tells you the exact temperature.
- Olive oil
- A spoonful goes in the dough and a good pour goes in the skillet.
- Skillet
- A 10 inch cast iron skillet. You won't need a stone, a peel or a mixer.
In the box
You add
When do you want to eat?
You'll be in the kitchen three times, a couple of hours apart. Pick when you'd like to eat and we'll work out the rest.