On my 15th food lab, I made a cast iron skillet pizza from scratch. My pizza was red and yellow, with flour on the crust. It smelled like tomato sauce and various vegetables and I tasted the sweetness of the onions and a hint of grease and spice. Lastly, the pizza was bumpy, greasy, stretchy and soft. This is currently my favorite foods lab so far because it tasted and looked fabulous. There was the perfect amount of sweetness, and a hint of spice and grease in every single bite. But as we were creating our dough Devonte and I noticed that our batter was to sticky and we couldn’t work and kneed it well. To overcome this problem Devonte and I decided to gradually add more and more flour until it was perfect. My greatest success in this dish was my final product because it tasted like any other pizza from Boston pizza and pizza hut, and I am most proud of experiencing various ingredients in my pizza because it enhanced the flavour.