Cast Iron Pan Pizza

In a large bowl, mix the flour 400 g, salt 8 g, yeast 2 g, and water 280 ml with a wooden spoon until no dry flour remains. It will look like a sticky mess.

Cover the bowl tightly with plastic wrap. Leave on the counter 8–24 hours. Longer = more flavor.

Pour 15g olive oil into each cast iron skillet. Divide the dough in half, drop a piece into each pan, turn to coat.

Press the dough toward the edges with oiled fingertips. It will spring back.

Cover, rest 30 minutes, press again. Repeat once more if needed until the dough reaches the edges.

Warm the olive oil 12.5 g in a saucepan over medium-low heat.

Add the garlic 7.5 g. Cook 30–60 seconds, stirring, until fragrant but not browned.

Add the crushed tomatoes 400 g, oregano 1 g, salt 3 g, sugar 2 g, and red pepper 0.5 g if using. Stir.

Simmer uncovered 15–20 minutes, stirring occasionally, until thickened to a spreadable consistency that mounds on a spoon.

Off heat, stir in the torn basil 3.5 leaves. Cool. Taste and adjust salt.

Buy whole-milk low-moisture mozzarella in a block. Pre-shredded cheese is coated with cellulose and won't melt the same way.

Chill the cheese 30 minutes in the freezer. Cold cheese grates cleanly without smearing.

Grate on the large holes of a box grater, or the grating disc on a food processor for larger amounts.

Spread on a tray and let sit at room temperature 15 minutes. This dries the surface slightly and improves melt.

Use within 24 hours of grating, or freeze for up to a month.

Preheat oven to 550°F.

Top each pizza with the grated low-moisture mozzarella 175 g FIRST, right to the edges so it fries on the pan.

Sauce 125 g in dollops over the cheese. The cheese protects the dough.

Bake 12–15 minutes until the cheese edge is dark and the bottom is deeply browned. Lift with a spatula to check.

Slide onto a cutting board immediately so it doesn't steam.