📝 Instructions
= Recipe
1. In a large bowl, combine 400 g bread flour, 10 g kosher salt, 4 g instant yeast, 275 g water, and 8 g olive oil. Mix until a shaggy dough forms. Cover and rest at cool room temperature for 8-24 hours.
2. Divide dough into 2 equal balls. Oil two 10-inch cast iron skillets generously with olive oil. Place a dough ball in each pan and turn to coat. Press dough out to the edges of the pan as much as possible. If it springs back, let it rest 15 minutes and try again. Rest covered at room temperature for 2 hours until puffy and dough reaches the edges.
3. Preheat oven to 550°F with a rack in the upper third. Spread pizza sauce over each dough, leaving a 1/2-inch border. Top with 6 oz dry mozzarella (torn), your choice of toppings, and a drizzle of olive oil.
4. Bake 12-15 minutes until cheese is bubbly and edges are deeply browned. For a crispier bottom, transfer the skillet to the stovetop over medium-high heat for 1-2 minutes. Top with torn fresh basil and grated Parmesan or Pecorino if desired.
