Cast-Iron Pizza with Fennel and Sausage Recipe | Epicurious

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Photo of our cast iron pizza recipe topped with fennel and sausage shown in the skillet.

Photo by Alex Lau, Styling by Claire Saffitz

Pizza dough is usually sold as a 1-lb. ball, but you only need 12 oz. when using a 10-inch pan, as we do here. If your pan is bigger, use a bit more dough—if not, tear off 4 oz. dough for making garlic knots. Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.

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