Cast Iron Skillet: The Impromptu Baking Stone

It was fun to teach teens about "resting" dough. The gluten did become relaxed before their eyes. They made braids and knots and cinnamon rolls.

Last night I made a semolina sourdough thin pizza as a rehearsal for my brother's visit. The crust was so relaxed I was able to make it as thin as a cracker in my 12 inch greased cast iron skillet. It's my lazy baking stone!