I am blown away by how good this turned out. I’ve never successfully made a dough that rose correctly for anything type of bread. This worked so well and made a very airy yet crunchy crust. It was very thick, I will be spreading it into two cast iron pans next time. The toppings even were such a divine combo, especially with the ricotta on top. I used regular yeast instead of instant, and I just had to let it activate for 10 minutes beforehand which worked fine. For some reason the initial par-bake left my crust a bit dark so I might make that 10 minutes next time. My family said this was such an amazing pizza so I will be doing this again.
