I'm going to try making a pan pizza in my 15" lodge cast iron skillet. I'm sold on the below recipe.
I'm also sold on the recipe author's suggestion to cook it at 550 degree to get a better crust. But in the recipe it just says to use "oil" for the pan (for greasing between the pan and dough). What oils or fat would be best for this? I would think butter would taste awesome but would never work in a 550 degree pan. Does it make a difference on smoke point if the oil is between the cast iron pan and the layer of dough/crust? I have some safflower oil but even that seems to be cutting it close with a 550 degree bake.
Also is there any gotcha with using 15" skillet? The recipes I've read seem to call for a 10" skillet, which I do have, but I'd prefer to make a larger pizza. It seems like it should be cook as evenly in the 15 inch as in the 10 inch.