I switched up my pizza from long-time pizza plates to cast iron skillet. AND, I let the dough rest longer.  – I started out with the way I’ve always made it, BUT, while checking out pizza dough, I ran across a couple that changed that. Firstly,  this guy ⤵️

Then… this guy ⤵️

THAT struck my curiosity! I slid the “prepared” pizza dough (with toppings 🫣) into a well-oiled cast iron skillet 🫢🤞🙏

It worked! Hallelujah 🙌 🍕 😋 As for the dough, 🤣 while still on pizza plate 😳 I left the room, and when I came back, it was higher yet 😵🤷‍♀️🫢 I did not make my own pizza sauce this time because there happened to be a good brand from Italy at the store (pictured below). That being said, the same store only had a choice of pepperoni that was large slices by Boars Head or those tiny over processed things by Hormell. I don’t buy anything by Hormell. So… I’m glad my daughter loves pepperoni 😆 All said and done, the pizza was GOOD 👌 😍 I did use garlic infused olive oil. Also, Parmigiano-Reggiano and asiago cheese, because we love it! 🥰 mozzarella is a given) – below is how I made pizza before and the pizza dough recipe. ⤵️

Pizza

Here we go…. pictures 🤪 My second try follows below this one 😉

I did better the next time. I made my usual pizza dough recipe from the original pizza post, except I did add a dash of garlic powder to dough. I made the pizza sauce with a pinch of sugar, dash of garlic powder, and Italian seasoning. After spreading sauce on pizza crust, I sprinkled a little oregano and basil on it. Then, I added pecorino, asiago, parmesan, and mozzarella. For toppings on used pepperoni, ground beef, sausage, and bacon. It was definitely crispy! Although the pepperoni burned 😆… it still tasted GOOD 👍 😋 Next time, I’ll cut the time down by 3 or 4 minutes.