Gloria, we think this recipe would be a great base for your potato pizza! Baking in a cast iron is a great idea; either use two 9" skillets or a larger 11"-12" skillet. You may need to add a few extra minutes to the overall bake time to account for the length of time the pans require to heat up. As for your question about yeast, we've written a full blog about which yeast to use, which we think will be helpful in future baking endeavors. (Usually you can use active or instant yeast in recipes, making small to no adjustments to account for this.) Kye@KAF

• Reply