Cast Iron

Homemade pizza dough and sauce in my Lodge double Dutch oven lid and Darto carbon steel pan. The dough was cold fermented in the fridge then proofed in buttered pans. I cooked the dough on the stove top briefly to help it firm up before adding sauce and toppings.

For a crispier bottom, an alternative is to preheat the pans then add oil and (carefully) spread the proofed dough into the pan before adding toppings and cooking.