Pizza is sticking! How to make it not stick next time?
I've made this twice - first in a cast iron skillet and the second time in a Staub multi-use braiser and both times I had several spots where the dough stuck to the bottom. I used a lot of oil in the pan and there were no obvious holes in the dough. I used the sauce quantity called for and the dough wasn't soggy. How can I make it not stick next time? Thanks!