Make the dough: In a big bowl, whisk collectively the flour, yeast, and salt. Add the water and 1 tablespoon olive oil and use a spoon or dough whisk to convey it collectively, stirring the combination just a few instances to make sure there are not any unmixed pockets of flour. Cowl the bowl with plastic wrap and let it rise till it doubles and strikes rather a lot when jiggled, about 1 1/2 to 2 hours at room temperature. For those who received’t want the dough till later, you possibly can switch it to the fridge a short while earlier than it’s totally doubled and let it end there for just a few hours or in a single day.

Assemble the pizza: Warmth your oven to 450°F (230°C). Coat a 12-inch (30-cm) spherical cast-iron skillet with 3 tablespoons olive oil. Scrape dough into the pan, then flip it over as soon as so it’s oiled on each side. Dip your fingers within the oil to coat them and dimple the dough out to the sides as finest as you possibly can; it’s okay if it doesn’t totally stretch at this level. Set it apart, loosely coated, for half-hour to complete proofing.

To assemble: Spoon the sauce generously over the dough, overlaying all of it the best way to the sides of the pan. Sprinkle with mozzarella, then parmesan. Season as you want with salt, pepper flakes, and oregano, then drizzle a closing tablespoon of oil excessive earlier than transferring it to the oven.

Bake the pizza: For half-hour, till deeply golden brown on the edges and toasty on prime. Sure, this baking time and temperature is appropriate. It sounds very lengthy however I’ve made 100 of those pizzas and all the time remorse once I take it out earlier than half-hour, as the sides have a much less satisfying crunch.

To serve: Scatter with recent basil. You may serve it proper within the pan, however I favor to guard my knives. Loosen the pizza from the pan and slide it onto a slicing board earlier than slicing it into wedges.

Do forward: Leftovers reheat fantastically. I warmth leftover slices on a foil-covered sheet pan at 350°F or 375°F for five to 10 minutes.

Seen right here: I’ve had this cast-iron skillet for 20 years! It’s also possible to use your Staub x Smitten Kitchen Braiser. I exploit this dough whisk. And I’m obsessssssed with this beautiful olive wooden board I purchased myself lately from Etsy. I need each dimension. Whilst you can bake this in any previous 9×13-inch baking pan too, I purchased this one simply because I needed the forged iron edges to be pretty much as good as they’re in a skillet. Pizza like that is such a simple win when children’ pals come over, I’d purchase a second one quickly.