Spread the dough and rub a thin layer of olive oil on top.
Into the oven. Because this is a lighter dish with lobster and salad I chose not to try to cook this dough too long. I wanted some char, but a lighter dough that is 85% done — seemed like a good call on this one. About a minute and nothing, and the dough came out of the oven.
The lobster tails go into the oven — I put them close to the fire. This didn’t take long – maybe a few minutes. I pulled them out to test the firmness with my finger. When it felt right, I slid my pizza peel under the cast iron and “domed” my lobster just as I would with a pizza! I let it rip up there for longer than I would a pizza, because it was moist and could take it — just trying to give it that smokey charred finish with the super intense heat.