I’ve been experimenting with cast iron skillet pan pizza for a while now. To get that wonderful cheesy crispy edge, I place cheese cubes (I tend to use about 3 oz of jack or Colby-jack) right along the pan edges, then I cheese the rest of the pizza normally. Yummy! I use a 12 inch skillet with the same amount of flour so my dough is a bit thinner, and my dough is much higher hydration (220 g water vs 170) so I sometimes need to add an additional stretch and fold. If you have leftovers, preheat a pan in the oven (or toaster oven!) to 450° and throw the pizza on the hot pan; it doesn’t take long to re-crisp the crust and melt the cheese.

• Reply