Pan Pizza Dough Recipe

Last night I made a pan pizza in my cast iron skillet with a recipe I found online. The recipe was different from my other one in that it included a little baking powder, garlic powder and onion powder. I thought it was worth a try even though my husband doesn't like pan pizza. I think the reason he doesn't like it is because they spray the crust rim with butter-flavored Pam. The secret to this crust was the fair amount of oil that's put in the pan with the dough as it rises. While making the dough I realized it was way too soft, almost like a stiff batter. I had to add more flour just to make it workable. I only used half the recipe in the oiled skillet knowing it would raise, and raise it did. It was almost up to the top when I figured I better get this baby going. The dough was still very soft and as I put sauce on it I could see it sink a little. The crust cooked up very nicely, just like pizza hut but it was still too much crust for me and I didn't taste any of the spices I had put in. It came out of the skillet really well and had that nice crunch on the bottom. I think if I make it again I will use my other recipe in the cast iron skillet and see how that turns out. At least I got this out of my system and learned a couple of things about pizza making.