Used Wegman's pizza dough. Brought it out of the fridge about 5 hours before the cook. Divided it in 3, and flattened one of the pieces in the middle of the cast iron pizza pan. I let it rest 30 minutes, then started stretching it out in the pan. Let it rest another 20 minutes, then pressed it out some more, starting to near the edges of the pan. One more rest and stretch, and I had a perfectly thin crust filling the pan. Baked at 550, PS legs down, grid, the CI pan. Nothing fancy, just sauce, mozza and provolone with a sprinkle of oregano. Turned out great.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA