I was reading about Pequod's Pizza in Chicago the other day so I thought I would experiment with a cast iron pan. I didn't quite follow the recipe from The Pizza Bible though. For dough I used the master dough with starter. I greased the pan with lard then sprinkled that with cornmeal followed by 2 Tbsp of olive oil. I then pushed a 22 ounce dough ball out on a corn meal dusted surface to fit the bottom of the pan. I baked that for 8 minutes at 500 on a 1/4" steel plate. I took it out, added whole milk mozzarella, Cabot white cheddar and homemade sweet and hot sausage (raw) then baked that for 10 minutes. I took that back out, added sauce and pepperoni then baked for another 8-10 minutes or so. Then I took it out, added some more warm sauce then dusted with pecorino and oregano.
The bad: the dough ball was too big for the 12" pan I think. It was too thick in my opinion and a little gummy in spots. If I do it again I will use less dough or the same amount but in a 14" pan. I should have used part skim mozzarella too I think; the whole milk stuff was a little too runny for this. I should have just done the sausage or the pepperoni, not both. I violated my own "less is more" rule.
The good: The fried cornmeal coated crust was really, really good other than a few gummy spots on the interior. It tasted like something that should be sold on a stick at a fair. Not high-end, just good. The sweet and hot sausages, recipe from the book, were outstanding. The caramelized cheese at the edges was nice. It was a very filling pizza. This would make a good cold, foggy or wet day pizza with a good beer.
It wasn't perfect and it didn't look like the pictures from Pequod's but it wasn't too bad either.