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I tried this and I had a few problems I'm hoping someone can correct...
1. My pan got WAY hot on the burner and turned ashen in the middle. The burner coil coating flaked off when I removed the pan to put it under the broiler. Maybe I left it on too long (25 minutes or so)?
2. The dough was really difficult to manage being so thin and flimsy. It was hard to maneuver accurately, and dealing with such extreme heat, I decided to put the pie on the upside down skillet before placing it under the broiler. It cooked while I was holding it.
3. 1 minute 35 seconds under the broiler was maybe too long as the bottom turned to coal.
4. Have to say, all this aside, that was one delicious pie. Willing to try again with a few adjustments, provided I didn't ruin my pan or my stove coil.

I just saw this posting yesterday and tried it tonight. I used Mark Bittman's Basic Pizza Dough. I used 2 cups KA bread flour and 1 cup KA white whole wheat flour. I heated my cast iron skillet in the oven while it was preheating (I don't quite understand why you would put it on the stove and then put it in the oven). Then I slid my pizza in and my gosh! This was gorgeous. Thin in the middle with a nice thick brown crust. The bottom could hold its own and it was cooked so fast. I will never go back to cooking pizza on a cold pan again at a low heat!

Just a note: you can buy griddles designed to cover two eyes of the stove at once. They are reversible, with grill marks on one side and a flat surface on the other. If you used one of these, you could do 2 8-inch pies at once!!! Search "cast iron griddle double reversible" on Amazon, and you'll see some good results. Many are also available for about $20 at Macy's and the like during specials. You can find them at ross and other discounters also.

Homemade dough is *not* a pain. I use Mark Bittman's recipe/technique (I found it in "How to Cook Everything Vegetarian"), which uses a food processor to knead the dough. If you can measure ingredients and push the button on a food processor, you can have excellent dough in as little as an hour. The actual dough-making takes all of 5 minutes, then you just let it rise for an hour (or more, if you can spare it). Roll it out and throw it into the oven, and voila, a damn tasty, perfectly textured crust as thick or thin as you like it.

Try it and I swear you'll never want to buy a pre-made crust (or pizza) again. And it's at least as pain-free as the skillet/broiler finagling.

OMFG that is adorable.

I made this last night with very good results. Having a thin crust is imperative--because I didn't stretch it out enough, it was slightly doughy. Still delicious, though. AND quick.

Come to the burbs, children. We have Kimballs, and Bedford Farms, Sullivans and Dairy Joy! You can work your way from one to the next on a tour that will make your eyes and your belly bulge out. But I have to say, Christina's rice pudding ice cream is one of my all time favorites. Once I can find a place to park my car.

"Man's best friend helping out in the kitchen.........Priceless"

ha! my beagles do that too!

With a 3 legged found Beagle as the latest addition to our dog family, we have discovered that a passion for food is not reserved for the human family.Go for it, Brassie!

Ubu our Briard knows the word dishwasher. As soon as I say lets put the dishes in the dishwasher he comes running and waits for the door to open. Naturally he doesn't climb in like Brassie..........at 103 lbs the entire dishwasher would likely come to him! He does the prewash.

We acturally had another Briard that got her collar stuck on the lower rack and pulled it out, dishes and all crashing across the floor.

Gotta love these dogs!

I love it! and just think you're doing the environmentaly responsible thing too, cutting down on how long a cycle you have to run to get the dishes clean;) Thank you for making the day brighter!

ICKKKKKKKKKK!!!!!