Grandma Style Pizza in Cast Iron Skillet

I’ve been fine tuning this wood fired cast-iron Grandma style pie and finally getting the hang of it. The line between Sicilian and Grandma style is thin, and generally defined by the thickness of the dough and how long it proofs in the pan. This version lives somewhere in the space in between, with a nice airy crumb but not overwhelmingly bready. Earlier iterations were a bit thinner, and in the future I may want to go back to a thinner crust. Video about the process below.