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Pan Pizza

Ingredients

• Crust
• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon kosher salt
• 1 cup lukewarm water (100° to 115°F)
• Olive oil

• 3/4 cup tomato sauce, prepared or homemade
• 6 ounces coarsely grated or torn mozzarella cheese (1 1/3 cup grated)
• 1/4 cup grated pecorino romano or parmesan cheese
• Seasonings such as salt, pepper flakes, and dried oregano
• Handful fresh basil

Directions

1. Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the water and 1 tablespoon olive oil and use a spoon or dough whisk to bring it together, stirring the mixture a few times to ensure there are no unmixed pockets of flour. Cover the bowl with plastic wrap and let it rise until it doubles and moves a lot when jiggled, about 1 1/2 to 2 hours at room temperature. If you won’t need the dough until later, you can transfer it to the fridge a little while before it’s fully doubled and let it finish there for a few hours or overnight.
2. Assemble the pizza: Heat your oven to 450°F (230°C). Coat a 12-inch (30-cm) round cast-iron skillet with 3 tablespoons olive oil. Scrape dough into the pan, then turn it over once so it’s oiled on both sides. Dip your fingers in the oil to coat them and dimple the dough out to the edges as best as you can; it’s okay if it doesn’t fully stretch at this point. Set it aside, loosely covered, for 30 minutes to finish proofing. Then add toppings.
3. Bake the pizza: For 30 minutes, until deeply golden brown at the edges and toasty on top. Yes, this baking time and temperature is correct. It sounds very long but I’ve made a hundred of these pizzas and always regret when I take it out before 30 minutes, as the edges have a less satisfying crunch.
4. Scatter with fresh basil when it comes out of the oven. Slide out of pan before cutting and serving