Ingredients:

  • 1 3/4 cups Bread Flour (High-protein)
  • 1 tsp Instant Dry Yeast
  • 1 tsp Fine Sea Salt
  • 3/4 cup Lukewarm Water (Approx. 105°F/40°C)
  • 2 tbsp Extra Virgin Olive Oil (For Dough)
  • 2 tbsp Extra Virgin Olive Oil (For Pan)
  • 15 oz can Whole Peeled Tomatoes, crushed by hand
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Garlic Powder
  • 6 oz Low-Moisture Mozzarella, grated
  • 2 tbsp Freshly Grated Parmesan Cheese
  • Small handful Fresh Basil Leaves

Instructions:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, instant yeast, and salt.
  2. Add Wet Ingredients: Pour the lukewarm water and 2 tbsp of olive oil into the dry mixture. Mix with a spatula until a shaggy, very sticky ball forms. Do not overmix; just ensure all flour is hydrated.
  3. Initial Rest (Autolyse): Cover the bowl loosely and let the dough rest at room temperature for 30 minutes. This allows the flour to absorb the water fully.
  4. Stretch and Fold: Perform 2–3 sets of gentle stretch and folds every 30 minutes, folding the dough over itself 4–5 times directly in the bowl. This builds structure without intensive kneading.
  5. Oil the Pan: Pour the remaining 2 tbsp of olive oil into the 10-inch cast iron skillet. Swirl to ensure the bottom and about 1 inch (2.5 cm) up the sides are generously coated.
  6. Transfer the Dough: Scrape the sticky dough mass into the center of the oiled skillet. Turn it once to coat the dough lightly in the oil.
  7. First Pan Rest: Cover the pan loosely with cling film or a clean tea towel. Let it rest for 30 minutes.
  8. Dimple and Spread: Using oiled hands, gently press the dough toward the edges of the pan, dimpling it with your fingertips. If it springs back, let it rest for another 10 minutes before pressing again. The dough should eventually fill the pan.
  9. Final Proof: Cover the pan and let the dough proof at room temperature for 2 to 3 hours, or until it has noticeably puffed up and looks light and airy.
  10. Preheat the Oven: Place an oven rack in the upper-middle position. Preheat the oven to a blistering 500°F (260°C) for at least 30 minutes.
  11. Prepare Toppings: While the oven preheats, crush the whole tomatoes by hand in a bowl. Mix with oregano, garlic powder, and a pinch of salt.
  12. Apply Toppings: Sprinkle half of the grated low-moisture mozzarella evenly over the dough. Next, spoon the tomato sauce over the cheese. Finish with the remaining mozzarella and a light sprinkling of Parmesan.
  13. Bake: Carefully place the cast iron pan into the preheated oven. Bake for 18–20 minutes, or until the crust is deep golden brown, the cheese is bubbling, and the base, when lifted slightly, is dark brown and crisp.
  14. Cool and Serve: Remove the pan from the oven. Let it cool for 2–3 minutes. Run a thin spatula around the edge and slide the pizza out onto a cutting board. Garnish immediately with fresh basil. Slice and serve hot.