Here's a recommended method of using our pizza dough, using a cast-iron skillet & oven. Thanks to friend of the bakery, Garth!


Step 0

I freeze my dough as soon as I get it home, and pull it out the day I intend to make a pizza.


Step 1

Step 1, Dough covered in pan

Put 2 Tablespoons of olive oil into a cast iron pan (12" is best, 14" is shown) and spread it around. Put frozen dough nugget in pan and keep covered with plastic (I use the bag it came in). As it thaws, I push it out to fill the pan. This one, I let hang for about 4 hours - it was probably ready at 2.5 hours but I wasn't hungry, I bet it can sit for another few hours.


Step 2

Step 2, Medium Heat with more oil & salt

Turn the burner onto medium heat and the oven to 425 degrees. I tend to add a bit more olive oil and a pinch of salt while it heats. This is the time to grab your sauce and shred your cheese.


Step 3

Step 3, Bubbles & Blisters

It will bubble and blister, pop those with a fork.


Step 4

Step 4, Flip It

Like a pancake, I flip it once it's no longer raw looking on the top. Note: This is a big pan, so the crust is spread pretty thin.


Step 5

Step 5, A Bit of Color

This is perfect - you don't want much color, it just gets it a head start.


Step 6-8

Step 6, Add Toppings - Sauce

While still over medium heat, top as you see fit. We stud our sauce with diced salami (a la Totino's Pizza Rolls).

Step 7, Add Toppings - Cheese

Ideally, it's just low moisture mozzarella but it's a pandemic and sometimes you run out of that and need some pre-shredded "Mexican Blend" to fill it out.

Step 8, Cheese & Ready Oven

When at the correct temperature, put the pan in the oven.


Step 9-10

Step 9, Looks Done

This one took about 16 minutes in the oven.

Step 10, Cheese Edges

It's key to sprinkle the cheese WAY too close to the edge - you get these fricco crusts that are insanely tasty. If the bottom isn't as crispy as you'd like, you can put it back on the burner and give it some time to color to your liking.