I've been experimenting recently with your cast-iron skillet method of making pizza crust. Would dough this thin work using that method? And, while it looks delicious, it doesn't seem as though this dough produces those big bubbles you get from pizzeria pizza. Any ideas how to get that? Or is it just not possible with a regular oven? Thanks! I assume thin dough would work, Jess, if you can get it into the pan - I'd say roll it on greased parchment the same size as the bottom of the pan, then flip it into the pan. I think those giant bubbles/blisters in a thin crust are the result of a VERY hot oven... Try using a "wetter" dough, and see if that helps. Good luck - PJH

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