Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the warm water and 1 tablespoon of olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
- Knead the dough for 5-7 minutes until it becomes smooth and elastic. It should pass the windowpane test: gently stretch a small piece; it should thin without tearing. Place in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat your oven to 500°F (260°C) with a 10- or 12-inch cast iron skillet inside. Punch down the risen dough and shape it into a ball. On a floured surface, roll or stretch it into a circle slightly larger than your skillet.
- Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of olive oil, swirling to coat the bottom. Lay the dough into the skillet, pressing it up the sides slightly. Spread the pizza sauce evenly over the dough, then top with cheese and your desired toppings.
- Bake for 14-18 minutes, until the crust is deeply golden and the cheese is bubbly and spotted with brown. Using oven mitts, carefully remove the skillet. Let the pizza cool in the pan for 5 minutes before slicing and serving.
Notes
Chef's Tips:
• For a crispier crust, let the shaped dough rest in the oiled, room-temperature skillet for 10 minutes before adding toppings and baking.
• Avoid overloading with wet toppings, as they can make the center soggy.
• Serve with a side salad dressed with a sharp vinaigrette to cut the richness.
Food Safety:
• Always use oven mitts when handling the preheated cast iron skillet.
• Allow pizza to cool for 5 minutes before slicing to prevent burns from hot cheese.