Cast Iron Pizza

Once you add the oil, using your fingers push the oil to coat the whole pane along with the sides

Depending on how much you want add in some pinches of kosher salt, freshly ground pepper, and some Italian Oregano 

We're going to season our pan because we want the dough to pick up the seasoning directly and not for it to get lost in the sauce

The ball of dough should be about the size of a softball. Place the dough in the middle of the pan and begin to push out the dough to the sides of the cast iron pan

The dough on the edges won't make the ends crispy, but it will help get that end result

With the can of tomatoes, reach your hand in and starting crushing the tomatoes. You'll want to reach a relatively smooth consistency, but there are no rules on this.

What we are making is called a "raw sauce" so no cooking before the pizza required  

You'll want to add in the cheese to the top of the pizza, you'll also want to make special attention to add a good bit of cheese along the edges of the cast iron pan on top of the dough  - this will give you the special crispy crust

Try to add as thin as slices as you can, it will make the edges crispy and add contrast

You'll want to place your cast iron assembled pizza into the hottest your oven can go, the hotter the better.