Laura Cucullu, our senior editor for features and programming, describes her cast iron pizza thusly:
“Cast-iron skillet deep dish: black olives, kale, red/yellow peppers, italian sausage and a creamery’s worth of cheese.
“I stopped using my pizza stone when I learned the cast-iron trick, I find it crisps up better and you can just as easily do thin crust as well. (Plus, you know, Southern. Anything I can cook in my Nina’s cast iron, I will.)
“This is the recipe that got me started way back when. Store-bought dough works just fine.”
Read the article