How long can the dough and cheese be left unrefrigerated ? This looks delicious , I’m just curious as to how you go about that with the dough and cheese
Okay so I have ALOT to critique already, so...first off, I would've actually "tossed" my dough. Makes it alot easier when it's thinner and you have a bigger pan, that way you don't have to flip it. I do however, like the method you use to cook it with the pan, but I would've of used a heavier cast iron over an actual fire. (Yes the temperature is alot less controllable, but it comes down to that smoked flavor). You won't have to cook it as long and can throw more toppings on. I'd suggest getting an outdoor chefs knife, looks like a chefs knife and a butcher knife combined. On a flat piece of rock or wood that's been cleaned with boiling water. Lastly, I see it that the way you presented your protein "sausage" to my insufficient if you were out in the wild, I'd of used basic pepperoni from the store or used shredded chicken. There's alot more better and healthier ways to make this dish than the way it's done in this video.
