roll out pizza dough until the circle is slightly bigger than the pan (IE so the dough resting in the pan goes up to the top of the pan walls)
decorate with your choice of toppings. I have found that using a little less sauce than you think you should use always results in the perfect amount of sauce. Same goes for cheese.
roll the extra edges from before into a neat crust. Now you have toppings all the way under the crust. Yum!
bake in the oven at 550°F for exactly 14 minutes. Dont even look at it. Set a timer and do not extract the pizza until that timer goes off.
Looks great. I’m yet to try on my cast iron yet. Any tips/recommend videos?
https://youtu.be/uYxB4QBlrx4
I like this one. He also is a fan of putting sauce and cheese right to the edges, which I’m a big fan of.
Yeah, you have to put cheese to the edges. If you don’t get that crispy cheese in the crust, you’re missing point of using cast iron!
Thanks, lots of great tips. Low moisture mozarella the hardest for me I suspect. Might sub for some montery jack
whelp. Gotta show my mom this one.
minus the chilis. She things buttered bread is spicy.
My method is: