
Last night we made Skillet Pizza. I got the recipe from Rachael Ray's magazine, and it looked really really easy and good. So I made the dough. What I didn't know was that you could actually split the dough, cause it rises when you put it in the pan. Note to self, next time split the dough. LO
And never EVER listen to your hubby when he says, "The Pizza Parlor cooks it at 500 degrees for half the cooking time." Or: "You don't have to prebake it, the Pizza Parlor doesn't do that."

So it came out a little toasty at the edges, but the crust was pretty good. Just thick cause mine was a thicker dough. LOL I'll have to try it again without the extra input from the peanut gallery! ;)
Here's the recipe if you are interested from Racheal Ray's magazine:
Skillet Pizza Dough:
Ingredients for just the dough:
3/4 c lukewarm water
1 tbsp Active Dry Yeast
1 tsp Sugar
2 1/4 c Flour
1 tsp Salt
3 tbsp Extra Virgin Olive Oil
1. In a small bowl, stir together the lukewarm water, yeast, and sugar. Let stand until foamy, 3 to 5 minutes.
2. Using a standing mixer, mix the flour and salt at low speed. Mix in the yeast mixture and olive oil until a shaggy dough forms. Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
3. Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Punch dough down before using.
To make the pizza:
1. Press the Pizza dough into a greased 9- to 10- inch cast-iron skillet and let rise until doubled in size (about 20-30 minutes).
2. Preheat the oven to 400 degrees F.
3. Drizzle 1 tablespoon of Extra Virgin Olive Oil over the dough, spoon Marinara Sauce on top, leaving a 1/2 inch border. Bake until golden and bubbly, about 25 mins.
4. Sprinkle the cheese and crushed red pepper on top and bake until cheese is melted, about 5 mins.
5. Let cool in pan for 20 minutes before serving.
For Pizza ingredients, we used Boboli Pizza sauce and lots of cheese. We also sliced some salami and onions too. I think you can put these on at the end as well, so it doesn't all get burned.