I sometimes make pizza in my cast iron skillet. I preheat it on the cook top over a medium heat for quite a while to be sure it is heated evenly. I oil it lightly then lay my stretched dough down. I take my time topping it then slide it onto a pizza stone that has been preheated for a log time at 550F, max for my oven. The bottom is crisper than those made directly on the stone.
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I sometimes make pizza in my cast iron skillet. I preheat it on the cook top over a medium-low heat for quite a while to be sure it is heated evenly. I oil it lightly then lay my stretched dough down. I take my time topping it then slide it onto a pizza stone that has been preheated for a log time at 550F, max for my oven. The bottom is crisper than those made directly on the stone.
