Typically a much more "crispy" crust, and (if you like this) cheese on the edges that gets "crunchy" (there's a term for this...have forgotten what they call it) - but crispy outside and softer inside.
Hard to explain really--but FWIW it's the only way we cook pizza now...
Oh--and super easy to clean up (assuming your cast iron is well seasoned). Literally just wipe out the skillet...
Cool. I’ll give it a try next time. Thanks for the tip.
Please let me know how it goes! I hope you'll end up as big a fan of cast iron pizza as we are!
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