Espresso and Lime

0 Combine 600 grams of bread flour with 2 teaspoons of salt, 1 teaspoon of instant yeast and 2 cups of warm water until a loose dough forms and no dry ingredients are left behind
16 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).
1 Cover the bowl tightly with plastic wrap and let it sit at room temperature for between 8-24 hours
2 Divide 4 tablespoons of olive oil between two 9"-11" cast iron pans ensuring that all interior surfaces are coated
3 Divide the dough in half with oiled hands and gently roll each half into a ball
4 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
5 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
6 Cover the pans with plastic wrap and let them rest at room temperature for 2 hours
7 Place a rack in the center in your oven and preheat your oven to 450 degrees about 30 minutes before your dough finishes resting
8 Gently work the dough out towards the edges of the pan and press down any air bubbles
9 Cover the entire surface of the dough lightly with finely shredded mozzarella or parmesan and then add your other toppings
12 Bake on middle rack at 450 degrees for 16-20 minutes
13 Transfer the pans onto a heat proof surface to cool for 10 minutes
14 Carefully transfer the pizzas directly onto a cutting board
15 Slice into wedges, grate a little parmesan and enjoy!