Crispy Pan Pizza

Cover the bowl with a towel for 5-10 minutes and then use a silicone spatula to pull the sides of the dough into the center in 4 different places. Repeat this 4 times (every 5-10 minutes).

Cover the bowl tightly with plastic wrap and let it sit at room temperature for between 8-24 hours

Divide 4 tablespoons of olive oil between two 9"-11" cast iron pans ensuring that all interior surfaces are coated

Divide the dough in half with oiled hands and gently roll each half into a ball

Place one half of the dough in each pan and roll it around in the oil a bit and then flip the dough over, so the entire surface of the dough is oiled

Gently press the dough out with your fingers so that it spreads out a bit. It does not need to reach all the way to the edge at this time

Cover the pans with plastic wrap and let them rest at room temperature for 2 hours

Place a rack in the center in your oven and preheat your oven to 450 degrees about 30 minutes before your dough finishes resting

Gently work the dough out towards the edges of the pan and press down any air bubbles

Cover the entire surface of the dough lightly with finely shredded mozzarella or parmesan and then add your other toppings

Bake on middle rack at 450 degrees for 16-20 minutes

Transfer the pans onto a heat proof surface to cool for 10 minutes

Carefully transfer the pizzas directly onto a cutting board

Slice into wedges, grate a little parmesan and enjoy!