I’ve made this once before and my family loved this recipe. I had major issues transferring the pizza to the oven. I read that you can use parchment paper. The box says it is good to to 440° but this recipe is for 550°.
Do you have any suggestions on a temp/time difference? I’ll be using a cast iron pizza pan is that makes a difference.
We’re planning to make pizza tomorrow and then with the remaining dough make calzones Wednesday 😀