Hi. I’m making this recipe:
Preheat the oven to 450°F.
Generously brush the bottom and sides of an 8- to 10-inch oven-safe pan (cast iron if possible) with oil
Roll or spread the dough out to the size of your pan.
Carefully transfer the dough to the pan; press into place.
Drizzle with oil; season with the spices and S&P.
Bake, 7 to 9 min., until partially cooked.
Top with toppings and cheese. Cook for additional 13-15 minutes.
I’m quadrupling the recipe and I don’t have a 8- to 10-inch oven-safe pan, much less 4 of them. So, I was thinking to make the pizza in a large sheet pan. How will that affect cooking time? Any other suggestions?
by Buffified