So tonight I am going to follow this: http://eggheadforum.com/discussion/1148443/frozen-pizza-sorta/p2
and do couple pizzas in a cast iron. I have the exact same size cast iron that @griffin
used. Couple questions as this is my first time ever making pizza. Griff mentioned putting canola oil on bottom mould olive or vegetable work? I don't have canola. Also how much dough? I bought two 16oz of dough from whole foods. Is that perfect for 2 or? I got some real mozzarella, not the pre shredded stuff. Any other tips for a newbie would be appreciated. Will post pics in this thread afterwards.