Since I didn't have the luxury of waiting 8 hours for the bulk rise (who am I kidding, I was just hungry), I added 25g of raspberry honey to the 275g warm water. No instant yeast, but used 8g active dry yeast (which was approximately 2 1/4 tsp), and stirred that into the honey mix to bloom.
Left to rise in the same bowl about 3.5 hours (warm kitchen) and divided the dough. Pressed one well oiled ball into a 10" cast iron and pressed out the other into a 1/4 size heavy duty sheet pan. I left those in my cool oven to rise for another 2 hours or so. The dough in the skillet completely filled the pan. Pressed down gently with my fingers on both.
Smothered each just as the recipe says in sauce and cheese edge to edge and baked in a screaming hot oven for 17~ minutes. The sheet pan one was crispy and divine! Cast iron needed just another 2-3 minutes on medium heat on the stove top to get that full golden brown. Nothing
