Tortizza from a comal was crispy perfection. Steel pans dough was soggy, and a cast iron pan produced a middle of the road dough. All were enjoyed.

One could just throw a loaded tortilla on some kind of seasoned iron at 425°F, check after 16 minutes, and boom– tortizza.

Just remember that if the tortillas are tiny then you've got yourself tortizzitos.

#cooking #pizza #texmex #flourhacks