Pizza 2 - in a Fry Pan!

Continuing the search for a good pizza dough.

This is the adaptation of a recipe from Serious Eats

Ingredients

• as modified 
• 20 ounces flour - I used Sir Lancelot high gluten flour
  
• 2 teaspoons salt, plus extra for assembly
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 12 ounces water

Use the heavy duty mixer to knead the dough.  It's very stiff.
Then refrigerate.  I kept it overnight and then cut into 6 pieces, keeping 2 pieces out to make pizza today.  Four balls are oiled in pint containers in the fridge for another day.

After a two hour rise, it is stretched.
A bit of tomato sauce (this one is made with tomatoes, sausage, pork chops, meatballs, seasoned with basil, parsley, garlic, locatelli, red and black pepper).

I made two.  The first is pepperoni with mozzarella.
This one is pepperoni with provolone.

While putting the pizza together, the 11 1/2 inch cast-iron frying pan is heating on high (for 3 minutes).
The broiler, with the rack as close to the broiler as will fit the pan, is preheating on high.
The pizza is slid onto the frying pan and is left on high heat until the bottom looks right.
Then it is moved to under the broiler.
I found that I needed to move it away from the broiler after a short time, because the top was bubbling, but the dough was not done.
I put it on the bottom rack until I was satisfied with the dough.

Then it's ready to eat.

The bottom is crunchy.  The top is chewy.

I think this may be it!

Now to experiment with flavors/toppings.
And to work on aesthetics!

The trick seems to be the super hot frypan.
We were not happy with the pizza stone - no significant improvement over a pan.
And with the stone or without, even at 550 degrees, there was no crunch to the crust.
The other recipes we found were too breadlike.
Next question - is it the technique or the recipe.  Will have to keep experimenting.