Pan pizza

I already had a lovely deep dish pizza recipe, but I wanted to try King Arthur Flour's pan pizza recipe as well. This was an absolute success in my smaller, well-seasoned cast iron skillet. And a total failure in my larger, newer one. So be aware, a well-seasoned, not sticky cast iron skillet is essential here.

Ingredients

240g flour

0.75 tsp salt

0.5 tsp yeast

170g water

1 tbsp olive oil

170g cheese for topping

about 1/3 cup of sauce 

Preparation

Mix together the dry ingredients for the dough, then work in the water. a wet dough will form.

After 5 minutes, stretch and fold the dough under four times. Repeat this folding process every five minutes for the first 20 minutes (a total of four times).

Allow to rise covered for 40 minutes, then refrigerate for 12-72 hours. (I usually make several portions, and use them on consecutive days).

Add 18g of olive oil to a 10-inch cast iron skillet. Spread it all over and transfer the dough into it. Oil the dough and press into the shape. Allow to rest for 15 minutes, and spread to the edges.

Allow to rise for about 2 hours, and preheat the oven to 450F.

Sprinkle the top with most of the cheese, dollop on the sauce, then sprinkle on remaining cheese.

Bake on the bottom rack for 18-20 minutes. Transfer it onto a cookie rack, and serve warm.