I used a wonderful dough recipe, one I regularly use for pizza dough as well as for breadsticks. I topped the beautiful pizza with a tub of barbeque pork in sauce and a couple of handsful of shredded mozzarella cheese. I baked the crust for about 10 minutes, added the toppings, then baked again for 10 or so minutes. I turned on the broiler for about half a minute to try to get the cheese a bit crispy, but it didn't work like I had hoped. I must have just not let it go long enough in my fear that it would burn.
The key to this amazing pizza is the crust. I use the recipe and method I learned on http://www.ourbestbites.com/. I rarely ever deviate from this recipe at all, with one exception that I'll mention in the recipe directions below.
Pizza Crust (Or Breadsticks)
from http://www.ourbestbites.com/
1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour
In a large bowl, combine the water, sugar, and yeast. Allow to bloom for about 10 minutes. (Here's what I do differently: I only combine the water and yeast. After the 10 minutes, I stir the sugar in.)
Stir in the salt.
Add in 2 cups of flour and stir until well combined. Then add flour little by little (up to a total of 4 1/2 c.) until the dough is soft and elastic.
Spray a bowl with non-stick cooking spray, put dough in the bowl, and cover with a damp towel. Allow to rise for about 45 minutes.
Punch down and roll into a circle. (For last night's pizza, I put the whole dough into the cast iron skillet and pressed it out. Next time, I will only use half the dough because it got realllllllly big.) Drizzle with olive oil and sprinkle with garlic powder and salt. Use a pastry brush to spread seasoned oil all the way to the edge. Prick with a fork several times. Allow to rise for a few minutes, while the oven preheats to 425.
Bake at 425 for about 10 minutes. Remove from oven and top. Return to oven for another 10-12 minutes.
Enjoy the giantness that is your pizza.
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