That makes enough for two cast iron skillet bar pies. I let it rise for 30-45 minutes then separate into 2 dough balls. I place each ball in a bowl sealed with plastic wrap in the fridge for at least a day. Take out of the fridge at least several hours before cooking placed in a large bowl covered with plastic wrap that has room for the dough ball to rise and inflate.
To cook, heat up a 10-12" iron skillet on low heat and add a pool of olive oil to cover the bottom of the skillet, then stretch out your dough ball onto it. Let the dough start to fry in the oil while you add the sauce, cheese, and toppings then put the whole thing skillet and all in the oven at 470 degrees for about 10 minutes or until cheese starts to brown. Use a plastic spatula to carefully remove the pizza from the skillet to place on a board or tray to cool for 6 minutes before cutting and eating.
This method makes a delicious crust that has a thin delicate crunchy layer on the outside of a soft doughy interior. Even tastes a bit buttery even though only olive oil is used. Leaving in the hot skillet for a few minutes longer after removing from the oven will make it crunchier if you prefer.
Just got a couple new cast iron skillets recently and had been thinking of trying it on something like this. I’ll give it a try, thanks.