Dough (King Arthur all purpose) mixed in KA for 8 minutes, divided into three balls and immediately placed in fridge tonight, i.e., Saturday. My intention is to bake a pie Sunday, Monday, and Tuesday evenings in an oiled, 7" (flaring to 9") cast iron pan placed on top of a stone heated for an hour at 450º in my home kitchen oven. I'm guessing for 15-25 minutes or so. I will either roll out the dough or form it in the (room temperature) pan depending on how it looks and behaves after fermenting. I'll go for a 1.5" tall rim.. Chi-Sty.
Dressing will be along the lines of slices of moozadel and provolone, ground meat, some kinda shredded cheese, tomato sauce, pepperoni or sausage, and grated parm in that order.
What do you think? Nutz? Speak now or forever hold your pizza! TY!