I'm going to try making a cast-iron skillet pizza, but I have a couple of questions:
1. I notice that the directions given are for using a stone in a regular oven. I'm assuming I can do this in my stone-hearth pizza oven heated to 500 degrees, right?
2. The recipe for Chicago-style deep dish dough calls for malt. I know that the Neapolitan style dough called for malt, but only if you were cooking in a regular oven. Since I'm actually doing this in my Woodstone oven do I need malt, or can I simply bump the temperature up a bit?