A Galaxy Hidden Inside an Iron Skillet Pizza
Iron Skillet pizza may contain answers to questions we don't even know to ask.
Hi there!
This week was a little wacky so I didn’t get time to clean up and edit a really cool interview about pizza I have. That will come out next week. Instead, enjoy this old piece I wrote about Iron Skillet Pizza. Pizza ya later!
Creating another civilization is fun. I mean, it has to be. In a time where we are so trapped and contained in our cells, nowhere to go, we are compelled to create rich and wild ecosystems. Ecosystems that grow entire civilizations, rich microscopic cultures, for our own benefit. They start from nothing - a pool of slightly warm water, maybe at 67 degrees Fahrenheit, yeast , oil crushed from a hundred olives and shipped over from Italy, flour ground from lonely fields of wheat simply waiting for the reaper to strike them down.
And for us, they grow. Together they make it work. Under any condition they thrive. Whether they’re wrapped in plastic or left to rot on a counter. Without our supervision or intervention this beast grows and thrives, it evolves into what we need, something that might bring us a sprig of happiness. Something that will nourish the whole family. It gives its life for us, a whole galaxy of activity ready to sacrifice itself so that we can live on. Maybe post some fun photos to the internet. Why not? There’s no judgement, doubt or concern. There’s nothing yearning for something better. It’s just there, for us, to put in our mouths and swallow and laugh. The fellowship of the oil, water, yeast and flour is as courageous as it is delicious. And it serves a valiant inspiring goal.
Pizza is really great. It’s a timeless and satisfying. If you are going to devour a galaxy you want to devour a galaxy of sauce, slowly simmered for hours with just a hint of minced anchovies, cheese that’s gloopy and slightly browned, and toppings that augment the whole package. Toppings that “yes and” their way to success, always contributing never contracting from the total package.
I don’t know what space tastes like, I’m not sure anyone knows. But maybe space is simply the gluten network that holds together the pizza. Obviously, we are talking perspective and relativity. Maybe one day someone might eat us. One big chomp and we topple down their throats wondering what awaits us in this exotic and slightly scary locale. But , as we topple through the dark esophagus full of stars and asteroids, we hope that we served our purpose. We found meaning in our existence, we built something worth devouring. Having something devour you might be the best compliment you can receive in this life.
And so it goes, we are trapped inside this world and we continue to bake and create new worlds. These worlds are delicious, and they’re full of sauce and cheese and easy to share. It passes the time as we wait for our world to get fixed and to heal. Takes our minds off of the temporary chaos and bedlam we have to face every time we look out a windo or leave the house covered in multiple masks hopingg you do’t breathe in the wrong molecule. That your galaxy doesn’t mix incorreclty with someone else’s.
In an oven, there’s nothing but heat. And that makes sense. You can measure heat. And it’s logical. And when you apply that heat to your creation you get a nice plump pizza. it’s mature, it’s prepared, it’s ready to be devoured.
And that’s comforting. Devouring pizza is comforting.
How Was That Iron Skillet Pizza You Ask?
This iron skillet pizza was delicious and easy to make. I actually used this recipe from Serious Eats for Sfinonce pizza. I didn’t use the bread crumbs, but the sauce they suggest making with this pizza is outstanding. The anchovy flavor is potent, but simmers away over time.
What I like most about this recipe is you can mix everything in one bowl by hand, put it in the fridge, and 24 hours you have a robust pizza bustling with a civilization of gas and flavors. Key to getting a good rise was letting it warm to room temperature. Once I moved it into the skillet to sit in a pool of oil I placed it in my oven on the proofing setting. The pizza burst to life and when I saw it again an hour later it had tripled in size and was thinking about eating me.
Well what a week for pizza! I hope you’re safely venturing out and eating pizza to your hearts content. If you liked this newsletter please consider sharing it, it would mean the world to me.
Thanks and pizza ya later!
-Dan Tallarico, Pizza Journalist