Back in my day, Pizza Hut cooked them this way, with homemade dough, and served them still in the pan. I miss it.

An unexpected strong benefit to cast iron pizza is that you can spread toppings to the very edge for a crust less pie and also pile toppings super high - which is a strong benefit if you want to go heavy on the spinach

Looks tasty! Congrats!

Cast iron pan pizza is so good!!

If you’re up for something different, try it with thinly sliced (mandolin) blanched potatoes and rosemary with a thin amount of Parmesan shavings instead of tomato sauce before it’s topped. So so good.

I use Adam Ragusea’s method (where you lightly cook the dough on the stove top before popping it in the oven).

I am gonna have to try that cheddar trick, cast iron pizza is my standard go-to!

They call that recipe foolproof. I cannot bake to save my Life. I have never, not once, fucked up that recipe. It actually is foolproof. It is delicious. I use a pesto sauce, hand shredded provolone cheese, bacons or pepperonis or gyro bits, seasoned tomato chunks, gorgonzola crumbles, and some garlic salt on the bones. It is my personal style of pizza, figure out ratios of ingredients you like but be careful not to overload it.

Looks delicious!

Yeah I do this all the time from the Cooks Illustrated Best Skillet Recipes book. You can do all sorts of things. Get a pizza stone and you can assembly line them pretty quickly, put the stone in the oven to preheat and just swap em out as needed.

Cans of whole peeled tomatoes blended with salt and herbs, and oil for the sauce. Use the oil from the anchovy can if you're really feeling saucy.

Add rosemary or basil to the dough when mixing the dry ingredients.

Roll it out big then fold the edges around cheese for stuffed crust.

The possibilities are endless.

This was the gist of the original Pizza Hut thick crust, decades ago, before they turned to garbage.

#8 or #10 for shared. Split your dough between two #5 pans for personal pizzas.

my mouth started watering