[Photograph: Adam Lindsely/This Is Pizza]

Friend of Slice Adam Lindsley (This Is PIzza) checks in with the pizza above. In his words:

This is my basic Margherita. The crust is just flour, water, salt, and sourdough starter, no commercial yeast in it at all. I got the starter recipe from Breads from the La Brea Bakery by Nancy Silverton, which is also a fantastic book for learning how flour and yeast interact with each other. The sauce is a mixture of San Marzanos and 6-in-1's. And—gasp!—I have started cooking the sauce now. Just enough to bring the tomatoes to a boil, then I take it off the heat and season it with salt and pepper. I cook the pizza directly under the broiler for 3 minutes on a cast iron pizza pan made by Lodge, which gives it great char on the chassis (see the second pic). You can see more pics (and read a more in-depth discussion of the recipe in the Comments) on my blog, This Is Pizza.

Love the shots of everyone's pies so far. Keep 'em comin'!

—Adam "WikiAdam" Lindsley

PS: When are you going to make it back out here to Portland? There's plenty more pizza to try!

Nice. I love that you did this pizza on a cast iron pizza pan. I think you're the first person to have sent in one made on a purpose-built pan like that — though Pizzasnob does something similar by inverting a cast iron pan under the broiler (as per the cast iron pizza hack).

The undercarriage shot.

As far as travel to the beautiful City of Roses, I would love nothing more than to visit Portland again — to eat pizza or just chill out. Unfortunately, all my vacation time this year is spoken for — honeymoon with Girl Slice ...

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