I made cast iron pizza twice this weekend but underwhelmed with the results. I'd appreciate any tips on how I could improve. I used a 9 ounce ball in a 8-inch cast iron skillet. This was trader joe's dough. The pan was coated with extra virgin olive oil and the edges lined with mozzarella cheese. After placing dough in the pan, I added sauce, toppings, then crushed tomatoes. The first time I baked for 25 minutes at 500f. The second time 40 minutes.
The second one was definitely better, but I noticed the edges weren't as crispy as I wanted. The dough was cooked, but didn't have the fluffy texture I wanted.