If you prefer to make this pizza crust a bit thinner, just use 1/2 a pound of pizza dough instead of a full pound. This cast-iron skillet pizza recipe makes a very thick, deep-dish crust. You're using an entire pound of pizza dough for a 9 inch round pizza. If you prefer a thinner crust, just use less pizza dough! You will likely have to decrease the cooking time as well since there isn't as much to cook, so keep that in mind!

If you don't have a cast-iron skillet, no worries! You'll get a very similar result with an 8x8 or 9x9 baking dish. Just follow the recipe directions BUT DON'T PREHEAT THE BAKING DISH. Preheating an empty baking dish can be dangerous and cause it to shatter in the oven or after it's been removed. So, you should seriously consider picking up a cast iron pan in the near future! You can find used ones for pretty cheap at second-hand stores or this is my favorite brand.

Don't go too crazy with the toppings. Whether you choose just cheese or the addition of sausage or pepperoni - keep it to just 1-2 toppings so that the pizza dough has a chance to cook all the way through. If you pile on the toppings, there's a chance that the dough might not cook all the way through in the middle.

If you're intent on making a supreme pizza loaded with all the toppings, try par-baking the crust for 5 minutes. Preheat the cast iron, carefully add the pizza crust to it, and before adding the sauce and toppings - pop it in the oven for about 5 minutes. This will give the crust a head start on baking so you can add a few more toppings without fear of ending up with a soggy pizza!

It's hard to cut the pizza while it's in the cast-iron skillet, luckily the bottom of the pizza is super sturdy after baking so it's easy to use a large spatula, transfer it to a cutting board and slice it using a sharp knife or rocker blade pizza cutter.