Mind sharing the recipe for the crust?
not at all, that one was a pretty basic quick-rise dough as follows:
2 cups bread flour
3/4 cup water
1 Teaspoon of instant yeast
1 or 2 teaspoons of salt
Dissolve the yeast in the water, add the flour and salt & knead for a few minutes until you have a nice consistency, roll into a ball and cover in the bowl (I use those plastic shower cap type things), let rise until it's about doubled in size, depending on the temp in your kitchen that should take anywhere from 1-3 hours.
Remove the dough to your working surface and roughly finger flatten in until it's the size of the cast iron pan, generously coat the pan with good olive oil, then lay the dough in, cover, and rest until it rises to your liking, I typically wait until it's at least half way up the height of the pan itself.
At that point you're ready to add whatever you want, I will usually press lightly all around the interior to create a slight depression to hold the sauce, and leave a decent outer perimeter untouched. Add the sauce then add the mozzarella covering the entire pizza all the way to the edges, that's what gives you that awesome caramelized ring around the perimeter, then top with whatever you want.
Bake at 425, I generally start checking on it at around the 20 minute mark, just run a butter knife around the perimeter and lift it up to check the color, once you have that nice crispy golden color she's done.
IMPORTANT: Once you yank it out of the oven remove the pie immediately to a cooling rack or elevated pizza screen to allow the bottom to cool and remain crispy, like all pizza if you leave it in contact with a solid surface it'll steam and turn to a soft bread-like consistency and pretty much suck.
