Thank you, Norma for encouraging me to bake on my upside down Cast iron skillet.
Flour: 50/50 KABF & Caputo 00 Pizzeria
IDY: .8 %
Salt: 1.7% Kosher Diamond Crystal
Sugar : 1.6%
EVOO : 4%
Dough ball 304 g
Dough ball temp 70 f
Cold ferment after balling 20 hrs
Room temp rise 2. Hrs
Opened to 12"
Baked for 7 min on inverted CI skillet
Skillet temp 570 F pre heated @ 550 F for 1. Hr.
The pie came out very nice, color pretty good ,crust tender and tasty.
Toppings, Bubba sauce, hot Italian sausage, part skim Mozz and aged Provolone, Kalamata olives
Overall, the methods works.