Let the pizza rest for about 15 minutes after baking so the filling sets and the slices hold together better.

A 9-inch or 10-inch cast-iron skillet or sturdy uncoated cake pan works best for the tall crust and substantial filling.

For a vegetable version, replace the meat with sautéed mushrooms, bell peppers, onions, and spinach. Precook moisture-rich vegetables to prevent a soggy crust.

For an extra-meaty version, add cooked bacon, ground beef, or Canadian bacon. Fully cook and drain meats before assembling.

For extra heat, use hot Italian sausage and add sliced jalapeños or crushed red pepper flakes.

For a cheese-focused version, omit the meat and use a combination of mozzarella, provolone, Parmesan, and ricotta.

Use a thick pizza sauce for the best texture and to help prevent a soggy crust.

Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze well-wrapped individual slices for up to 2 months.

Reheat refrigerated slices at 375°F (190°C) for about 10–15 minutes, or reheat a single slice in a covered skillet over low to medium-low heat.

The dough can be mixed by hand and kneaded for approximately 7–10 minutes if a stand mixer is unavailable.

The dough can be refrigerated after mixing for advance preparation. Allow it to come closer to room temperature before shaping.