A couple of notes here on the crust:
Crust thickness: You won’t achieve a very thin crust from this method, and frankly, it would be a bit dangerous to try, since you use your hands to place and adjust the dough in the cast iron skillet. What you will achieve is about 1/2 inch-thick crust with a crisp yet delicate bottom and soft interior. It’s the best pizza crust I have yet to create in my kitchen, and I think you will also be pleased. If you are looking for something slightly thinner, try using about 12-14 instead of 16 ounces of dough, but be especially careful when placing in the skillet.
Pan size: This recipe works quite well with skillets of other sizes as well, but be sure to adjust the dough ratios correctly (a=πr², you remember geometry, right??). Hint: If you are using a 10-inch skillet, you’ll only need about 2/3 of the dough.