Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes cast-iron skillet pizza with fennel and sausage. Pizza dough is usually sold as a 1-lb. ball. You only need 12 oz. for this cast-iron pizza recipe. We used a 10″ pan, so if yours is bigger, use a bit more dough. Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
Check out the recipe here: https://www.bonappetit.com/recipe/cast-iron-pizza-with-fennel-and-sausage
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Claire Makes Cast-Iron Skillet Pizza | From the Test Kitchen | Bon Appétit