Been working on perfecting my homemade pizza, trying to recreate what I ate as a kid growing up in NYC area. First is a deep dish baked in a cast iron skillet it turned out to be too deep and doughy. The second one was a thinner crust and had actual air pockets in crust due to the fact I let the dough rise for over 24 hours!  I baked this pizza on a pizza steel at 525 degrees for 12 minutes.