Personal Pan Pizza-skillet method

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    Still making my own pizza dough with the "artisan bread in 5 minutes a day" method and using Caputo 00 flour. This time I decided to use the "skillet method" of cooking the pie, which is to set the broiler, heat a steel or cast iron skillet on high until it's very hot.

    Then put the dough into the skillet, top it, and slide the whole thing, pan and all under the broiler VERY close to the flame.

    the top cooks quickly, you get the big crust, and then when it's done, you pull it out, and finish off the bottom of the crust on the stove.

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