After doing pizza at home weekly for the last 6 months or so, I decided it was finally time to go Sicilian. I remembered from my days working at a pizza place on Long Island that my boss would use the same dough we used for regular pizza, just letting it sit out in a square pan, slowly stretching it over the course of a few hours. With that knowledge I figured I would just stick with my normal recipe(as seen here http://www.pizzamaking.com/forum/index.php/topic,19318.0.html
) and go for it.
I used about 1.75 times the amount of dough I would use for a normal pizza, and the only cast iron I had around was a round frying pan... Well, it turned out that I had a bit to much dough...
The pizza was a bit thicker than intended. The oven spring was ridiculous. Aside from the thickness though, it was everything I wanted. Next week I will be using a normal amount of dough and going for it again. cooked on a stone at 550 for a little over 10 minutes(with a 2.5min par bake), topped with fresh mozz, 6 in 1 tomatoes and a fresh roasted green and orange pepper (one pepper, crazy freak of a pepper.)