Original recipe: https://www.cookwell.com/recipe/weeknight-pan-pizza#recipe-video-player-desktop

Dough

This recipe makes 2 10 inch pizzas, alternative measures for 3 pizzas are listed as well.

• bread flour - 250 g (3x: 375g)
• warm water - 175 g (3x: 263g)
• instant yeast - 4 g (3x: 6g)
• salt - 5g (3x: 8g)

Tools

• Cast iron skillet (I use a 10 inch skillet)

Process

1. Add the flour, water, yeast, and salt to a bowl and mix until all the flour is incorporated into the dough. Let sit for 15 minutes.
2. On a floured surface, knead the dough until gluten has formed, about 5 minutes. Cover and rest for 30 minutes
3. split the dough in half, shape into balls and let sit for another hour. I like to coat the dough in a small amount of oil and leave uncovered so the top dries out a little. This helps the crust get a little crispier when the dough is cooked dry side down.
4. At this point you can let the dough sit for another couple hours or put it in the fridge. The dough can be kept in the fridge for a few days.
5. preheat the oven to 480 degrees
6. Heat up cast iron skillet on medium heat. I have not managed to burn the dough yet so don’t worry about it being too hot.
7. Oil the pan and put dough in, pressing it to the edges. Add toppings (make sure cheese goes all the way to the edge for crispy edges)
8. Bake around 12-16 minutes in the middle of the oven, until the edges are fully crispy.