Ingredients:

  • 1 tsp Active Dry Yeast
  • 1 tsp Granulated Sugar
  • 1 cup (240 ml) Warm Water (105°F/40°C)
  • 2 cups (250 g) Bread Flour (High Protein)
  • 1 tsp Kosher Salt
  • 2 tbsp + more Extra Virgin Olive Oil (Divided)
  • 5 oz can (410 g can) Whole Peeled Tomatoes, crushed by hand
  • 2 cloves Garlic, minced
  • 1/2 tsp Dried Oregano
  • Kosher Salt & Black Pepper, to taste
  • 6 oz (170 g) Low-Moisture Mozzarella, shredded
  • 1/4 cup (30 g) Pecorino or Parmesan Cheese, freshly grated
  • 8 - 10 Fresh Basil Leaves, torn
  • Pinch Red Pepper Flakes (Optional)

Instructions:

  1. Activate the Yeast: In a large bowl, whisk the warm water, yeast, and sugar. Let stand 5-10 minutes until foamy.
  2. Mix the Dough: Add the flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead: Knead by hand (about 5-7 minutes) or with a stand mixer (3-5 minutes) until the dough is smooth, elastic, and pulls away cleanly from the bowl.
  4. Bulk Proof: Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm spot until doubled in size (approx. 60-90 minutes).
  5. Oil the Skillet: Pour 1 tablespoon of olive oil into a cold 10-inch cast iron skillet. Ensure the bottom and sides are well coated.
  6. Transfer and Flatten: Gently punch down the risen dough, transfer it to the centre of the oiled skillet, and turn it to coat.
  7. Rest 1 (Relaxation): Using your fingers, gently press the dough outwards to partially fill the pan. Cover and let rest for 10 minutes. This rest allows the gluten to relax.
  8. Final Stretch & Second Proof: Fully press the dough to the edges of the pan, ensuring even thickness and pushing some dough slightly up the sides to form a crust edge. Cover and let rest for another 30 minutes.
  9. Preheat the Oven: Position an oven rack in the upper-middle position. Preheat the oven (and pizza stone/steel, if using) to 500°F (260°C).
  10. Prepare the Sauce: While the dough rests, combine the crushed tomatoes, minced garlic, oregano, salt, and pepper. Stir well.
  11. Assemble the Pizza: Spread a thin layer of sauce over the dough (about 1/2 cup), leaving a 1-inch border. Distribute the shredded low-moisture mozzarella and sprinkle with Parmesan.
  12. The Stovetop Sear (Crucial Step): Place the skillet over medium-high heat on the hob. Cook for 4-5 minutes. Look underneath; the crust should be deep golden brown on the bottom.
  13. Oven Finish: Immediately transfer the skillet to the preheated 500°F (260°C) oven.
  14. Bake: Bake for 10-15 minutes, or until the crust is puffed and golden brown, and the cheese is melted and bubbling.
  15. Serve: Carefully remove the skillet from the oven. Let the pizza rest for 2-3 minutes. Slide onto a cutting board, garnish with fresh basil, slice, and serve immediately.