Thick-crusted, puffy, cheesy pizza—all in a cast iron pan.
All that's needed is a few gentle pokes with your fingertips to do the final shaping and to eliminate any ultra-large air bubbles.
After all those hours of you doing absolutely nothing to it, your dough should look something like the photo in the top left—basically a big, puffy, lumpy-looking bowl of soup. When you uncover the plastic and knock the bowl slightly, you'll see the whole thing deflate a bit. This is A-OK. or a 10-inch round cake pan. If you want to bake your pizzas simultaneously, you'll need a pan or skillet for each ball of dough.
Using just the tips of your fingers, poke at the dough a bunch of times, working it into the corners a little bit harder and popping any big air bubbles you happen to come across. Those big bubbles will inflate like balloons in the oven, shedding their cheese and sauce, if you don't take care of them now.
I max out my oven when I bake pizza, since hotter cooking leads to a few differences in the end product. For one thing, it produces more micro bubbles on the exterior, giving your pie more crunch and character. These micro bubbles form because air and water vapor inside the dough expands rapidly under high heat, filling up and stretching out gluten-walled bubbles before they harden and crisp. The hotter the oven, the faster these bubbles will expand.
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