Inspired by an interaction I had in the comments of the bread community recently.
The dough is exactly this recipe https://www.seriouseats.com/foolproof-pan-pizza-recipe
Cheddar cheese stuffed between the edge of the dough and the pan to make a crisp on the crust
Sauce is basic tomato sauce from a can, garlic, basil, salt, and a bit of lao gan ma
Random smattering of salami from a costco charcuterie package
Low moisture mozzarella with a bit of parmesan added the second it came out of the oven
Cast iron pan pizza is so good!!
If you’re up for something different, try it with thinly sliced (mandolin) blanched potatoes and rosemary with a thin amount of Parmesan shavings instead of tomato sauce before it’s topped. So so good.
I use Adam Ragusea’s method (where you lightly cook the dough on the stove top before popping it in the oven).
Doesn’t take much to sell me on rosemary forward recipes, lol. I have another doughball ready to go, I might try this tomorrow