So I've survived long enough on frozen pizza. Being a Chicago boy, that's a shame. I recently bought a Lodge 12" cast-iron skillet and The Pizza Bible. Surprisingly, the Chicago style cast-iron skillet pizza jumped out at me!
I've always wanted to get into cooking and recently got a stand mixer as well. I made the dough, measuring all by weight and let it rise for the full 48 hours and proceeded to make my pizza last night.
I pressed it into the pan about 3/8"-1/2" thick on the bottom and up the walls of the skillet. Upon par-baking the crust, it immediately puffed up. I took it out after 12 or so minutes and found Focaccia instead of pizza crust (over an inch thick)!! What could have gone wrong? (again, I'm totally new to this cooking thing). I'm now in Utah at about 5,500 ft elevation if that makes a difference??