Pizza baking question
I am craving pizza. So after I grated a big pile of parmesan (and with both Carpal Tunnel & Arthritis I begin to see the allure of the ubiquitous green can LOL!) I can't find the rapid-rise yeast I thought I had so I went looking for recipes using regular yeast. Martha Stewart had a couple of dough recipes that sounded good but no baking directions. Nothing else really sounded exciting but I did find one I think I will try. It calls for baking at 350°. I am going to bake in a cast-iron skillet. Should I pre-heat the pan?