Photo by Alex Lau, styling by Claire Saffitz
Pizza dough is usually sold as a 1-lb. ball. You only need 12 oz. for this cast-iron pizza recipe; tear off 4 oz. for making garlic knots. We used a 10" pan, so if yours is bigger, use a bit more dough. Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
What you’ll need
Jumbo Silpat Roul'pat
$67 At Food52
10.25" Cast Iron Skillet
$18 At Amazon
Small Offset Spatula
$9 At Amazon
Ladle
$27 At Amazon
