This is now one of your favorite recipes.
A buttery, thick, and chewy pizza dough that is baked in a cast iron skillet. Pizza never tasted so good! Toppings are substantial but not overwhelming where the dough won't cook. If you cook the sausage while the dough is proofing you'll be ready to assemble the pizza that much faster.
Ready in 3 hours 5 mins
Pair this with a chicken ceasar salad for a winning combination.Tip
This dough can be made ahead and proofed overnight in the refrigerator. Additionally it can be divided into smaller portions if you prefer a thin crust pizza.Tip
Don't have a pizza stone but you prefer a personal size thin crust pizza? Problem solved. Flip a cast iron skillet over (preferrably one w/ a flat/smooth surface) and slide your pizza onto the bottom side of the skillet and bake as you would using a pizza stone!Other ideas
Feel free to use your preferred toppings: bacon, fire roasted peppers, mushrooms, etc.