Pizza crust mix for pizza with cast iron pan?

I bought this "Mantita's italiano Crispy Pizza Crust Mix", but I own no pizza pan. All I have is a 8 inch wide, ~2inch deep, round "Lodge" cast iron pan I have never used before.

I want to make a deep dish pizza with it. How much of the crust mix should I use in the pan? The crust mix says its for a 12inch pizza and requires 1/2 a cup of hot water.

• @Catija It is 8 inch wide, sorry I was not thinking. May 25, 2015 at 23:40
• @Catija Its round sorry May 25, 2015 at 23:41
• It's a little less than half the size.
– Catija
May 25, 2015 at 23:44
• @Catija So then I should be using 1/2 of the mix for a pizza in this cast iron? May 25, 2015 at 23:44
• Hope it works out for you! Make sure to oil the pan really well!
– Catija
May 25, 2015 at 23:51

The bottom of the 8" pan is a bit less than half the size.

For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep.

I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned.

So this takes a little bit of math.

You've got enough dough for a 12-inch diameter pizza.

The area is π6^2 = 36π. You don't actually have to do the rest of the math.

You have a pan that is 8-inches in diameter.

The area is π4^2 = 16π

To find the difference, divide 16π/36π and you get .44 (the π cancels out), which is a little less than half. For simplicity, I recommend making half of the box.

Be sure to use half of everything, particularly the water, so if it calls for 1/2 cup of water, use only 1/4 cup.