Hi Jenny! Unless otherwise specified, all of our recipes will use table salt as is written in the Recipe Success guide linked at the bottom of every recipe on our site. In a 12" skillet, the pizza will be thinner so you won't get the airy texture, so if you'd like to have the texture closer to what you see in this article, we'd recommend using one of the other suggested pans in the recipe such as a 9" square pan, 10" cake pan, or any other heavy oven safe pan that's about 9 to 10" across. I don't have cast iron and I've only ever baked it in a 9" square (many times) and it's wonderful! 

And there's no need to scavenge the blog for the list of ingredients, you can just check out the recipe page which is linked in the blog a few times (always linked at the top of our blogs) and it's on our site if you search "crispy cheesy pan pizza." 

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