I've been using my 9 inch cast iron pan for making pizza for a few weeks now. It's actually coming out kind of nice. My local hardware stores haven't had the unglazed tiles out, since it's the middle of winter.
Actually, I'd only bought the cast iron pan for the pizza hut recipe I found here. It wasn't until after I purchased it that I realized the recipe didn't call for cooking it in the pan. doh!
I've probably been making a lot of mistakes, but the result still came out really good. So far, I like it a lot better than pizza I've gotten from pizza places.
I used basically ingredients of the pizza hut recipes but with a few changes
1 1/4 cup of water
1/4 cup of milk
2 tsp yeast
I increased the milk and cut down the water because I was too cheap to spend $10 for a huge box of dehydrated milk when I wasn't sure if I was going to like the result.
4.5 cups of bread flour, 1 tsp salt, 1 tbsp sugar
Mixed thoroughly, added about an 8th of a cup of oil, hand mixed it with a fork since I don't have a good mixer. (again, too cheap) (I have a used bread mixer I was given but I haven't tried it at all yet. I figured I didn't want to combine learning a new thing like making pizza with learning how to use the breadmaker AND combine the recipes)
So I mixed it by hand until my arm gets tired, until it's really tough to mix. (dang gluten showed ME who's boss!)
Then I coat the outside with oil (about another 8th of a cup or less. Maybe 1-2 cap fulls.) Not much more than a coating. I cover that with pastic wrap and stick it in the fridge for 24 hours.
Like I said, *basically* the pizza hut recipe from this site.
The next day I preheat the oven and stick the pan in.
Taking a handful out of the big full bowl of mix, roll it out on a flour covered table, and then stick it inside the hot pan and carefully squish it out so it basically covers the entire bottom. It's already starting to cook as I cover it with sauce, cheese, and toppings and stick it back in the oven until the edges get brown.
(I'm still trying to learn how to roll it out so I can pick it up easily and so it won't shrink down too much. Right now I'm basically reflouring it as I flip it and roll it out.)
I'd much rather have a pizza stone or tile, but until I get something else, this will do.
I already mentioned I really like the results. A family member hates cold pizza and can't stand eating cold pizza the next day. Neither can I. Either from pizza places or frozen pizza, neither of us really care for cold pizza.
This stuff, on the other hand, she likes. I've been making some of this pizza for her to take for lunch the next day and she really enjoys it.
One thing I did blow cash on, but not just for pizza, is a mandarin. It was about $25 and had really good reviews. I've been using it to dice onions and green peppers for her, and piling them on. That's not hurting anything either.
I'm only using "gourmet" pizza sauce though since I'm not quite ready to learn to make my own sauce yet, so I'm using pastorelli sauce. It's good but I've found that I have to use a very thin layer of it or the cheese slides off after cooking. Anything over a real thin layer ends up being too much sauce for some reason.
Edited: Forgot to describe the actual results.
The dough comes out thin, stiff but not flaky, chewy but not too chewy. Hard to describe actually.