Heather - this recipe is intended for use with a baking steel or stone - we haven't tested it in a pan. If your cast iron pan is large enough, you could try using it like a stone, allowing it to preheat the way the instructions call for the steel to be heated. Use parchment paper to ensure a clean transfer from the peel, since your surface area will likely be smaller than the steel or stone. The key with this dough is a hot, fast bake - in theory cast iron should work, though most cast iron pans are only recommended to 500 degrees - this recipe calls for an oven temp of 550. I would say proceed with caution, or better yet, invest in a stone or steel! Both are money well spent for the serious pizza lover.

• Reply