Simple Crispy Pan Pizza

Servings and Time

• Makes 8 slices (serves 4)
• Total time: about 2 to 3 hours, mostly hands-off

Crust

• 2 cups (260 g) all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon kosher salt (use less if using a saltier brand)
• 1 cup lukewarm water (100 to 115 F)
• Olive oil

Toppings

• 3/4 cup tomato sauce
• 6 oz mozzarella, coarsely grated or torn (about 1 1/3 cups grated)
• 1/4 cup grated pecorino romano or Parmesan
• Salt, pepper flakes, and dried oregano (to taste)
• Handful fresh basil

Instructions

1. In a large bowl, whisk flour, yeast, and salt.
2. Add water and 1 tablespoon olive oil. Stir until no dry flour pockets remain.
3. Cover and let rise at room temperature until doubled and jiggly, about 1 1/2 to 2 hours.
4. Heat oven to 450 F (230 C).
5. Coat a 12-inch cast-iron skillet with 3 tablespoons olive oil.
6. Scrape dough into skillet and flip once so both sides are oiled.
7. Oil your fingertips and dimple dough toward the edges. Loosely cover and rest 30 minutes.
8. Spread sauce all the way to the edges.
9. Add mozzarella, then pecorino or Parmesan.
10. Season with salt, pepper flakes, and oregano. Drizzle 1 tablespoon olive oil over the top.
11. Bake 30 minutes, until edges are deeply golden and top is toasted.
12. Finish with fresh basil.
13. Loosen from pan and transfer to a cutting board before slicing if you want to protect your pan.

Notes

• A 9x13-inch pan also works with similar timing.
• Be generous with toppings; this dough holds them well.
• Leftovers reheat well at 350 to 375 F for 5 to 10 minutes.

Source: Smitten Kitchen (Simple Crispy Pan Pizza)