The differences among AP flours are pretty vast- one of many reasons why strict baking by the numbers is less dependable than is often claimed. Made this yesterday/today. I did scatter some slivered salami over top for extra flavorbig thumbs up!! Tried the cast iron method with Mauritzio Leo's "Sour Pizza Romano" dough recipe from this site (1/2 recipe for 10" skillet) and my own baking method (parbake 12 min. Tomorrow it is! 1 tablespoon Pizza Dough Flavor, optional; for added flavor It was more like a focaccia bread with cheese on top rather than pizza. I was embarrassed st the quality when serving this version. Back home in Atlanta, as I sought to re-create the cracker-like crust, I realized what I was craving was actually St. Louis-style pizza, made popular by another small-scale chain called Imos. Roll the pizza crusts thin really thin until they fit just inside a quarter sheet pan with a slight lip of the crust crawling up the edge. You can also check the King Arthur web site which has mini video's showing the details. Check out our baker-tested online collection of pizza recipes for everything from Ultra-Thin Pizza Crust to The Easiest Pizza You'll Ever Make. It's a Detroit pizza. Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates. Because a thorough melty barrier against sauce means no soggy crust. It came out looking beautiful. ), and thick yet delicate crust, it has a texture and taste that make you want more. Once the edges are covered, fill in the middle. I am not sure what will happen with the dough I froze. I'd love to try it out. /*--> Position a rack in the bottom third of the oven and preheat the oven to 500F. Love your kitchen presentation BTW! Every day I search to see if there are more.