I got a birthday present from my granddaughter that was a small cast iron skillet and a pizza dough mix and herbs. She had asked me if I tried it, but I told her I was too busy with the holidays. I decided to try it tonight and added the yeast to the water to proof, then mixed the water and yeast in with the flour and it wasnít enough of water (what they recommended) to make the dough moist at all, so I added more water and hand kneaded. Then I formed the dough ball, oiled it, and left it proof for one hour. After I saw how big the dough ball was after mixing, I thought there was no way it would fit on the small cast iron skillet that came with the dough mix and herbs, so I got my cast iron pan to try the method of heating the skillet on the stove then baking in the cast iron pan in the oven with the broiler on.
Everything went well until I tried to load the pizza into the hot cast iron pan on the stove burner from a wooden pizza peel. The one edge of the pizza wanted to fold over, but I proceeded and put it under the broiler. I guess from all the cheese sliding onto the bottom of the cast iron pan it started to smoke not too long after it was placed under the broiler. The smokes alarms starting going off from all the smoke, but I had to watch the pizza because it was getting done fast. The bake time was only 2 minutes and I turned the cast iron pan a few times. The pizza was okay, but when I try this again sometime of baking in a cast iron pan I will make my own dough and try to get the pizza in the cast iron pan right.
The pizza was dressed with dhorstís sauce, two mozzarellas, coarse grind pepperoni, some of the herbs that came with the mix and small skillet and after the bake, grated Romano cheese was added. I love the taste of dhorstís sauce on a pizza.