I made the dough recipe and divided it- it was definitely best the second time two days later. I took the chilled dough from the refrigerator, let it rest for about ten minutes, and then pushed it into an oiled cast iron skillet. The first time I made the recipe, 400 degrees seemed a bit low, so the second time I used 500 and put the dough and skillet into the oven for about a minute as it was preheating, just to warm the pan and let the dough puff a little. I then topped it, put it over high heat for 4 minutes, and then baked for about 9. The crust was well above average- light and airy inside, crisp on the bottom. It didn't become overly moist from the sauce ( I think this was helped by the one-minute "fluffing" in the preheating oven and by not topping it until the last second), and the cheese was nicely melted and browned. This will definitely stay in my repertoire, and I think it would be a nice way to make pizza on the barbecue as well. It would still have the smoky flavor without oozing through the grill or getting blackened on the bottom.

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