pan pizza is out... Cast Iron pizza is where its at!

https://youtu.be/uYxB4QBlrx4

I like this one. He also is a fan of putting sauce and cheese right to the edges, which I'm a big fan of.

My method is:

• roll out pizza dough until the circle is slightly bigger than the pan (IE so the dough resting in the pan goes up to the top of the pan walls)
• decorate with your choice of toppings. I have found that using a little less sauce than you think you should use always results in the perfect amount of sauce. Same goes for cheese.
• roll the extra edges from before into a neat crust. Now you have toppings all the way under the crust. Yum!
• bake in the oven at 550°F for exactly 14 minutes. Dont even look at it. Set a timer and do not extract the pizza until that timer goes off.

Personal pan pizza. definitely.