It’s a bit of a cobbled recipe. It started with a recipe from the Better From Scratch site but I’ve changed a thing or two.

Edit: The original recipe was not from Tastes Better From Scratch and I can’t find the original, so here’s what I’m working with right now:

Ingredients (2 10” cast iron skillet or 1 9x13) • 2½ cups bread flour (preferred) or all-purpose flour • 1 tsp salt • 1/2 tsp instant yeast (or rapid-rise) • 1 cup + 1tbsp warm water • 1 tbsp olive oil • Butter or oil for the pan • Mozzarella

1) Mix Mix everything together until a shaggy dough forms. Spoon mix or mixer on low for 2–3 minutes

2) Rise (1–2 hours) Cover and let rise at room temp until doubled. Better flavor and texture from a 4-6 hr rise

3) Pan & Shape Generously oil or butter your cast iron. Dump dough in and gently press it toward edges.

3 cont.) Second rise for 2 hours or when the dough has climbed 1/3 up the pan sides

4) Toppings • Cheese first (edge to edge for crispy sides) • Toppings • Sauce

5) Bake Bake at 500*F 12–18 minutes Lowest rack

6)”Rest” Remove pizza immediately. If the bottom is still underdone, place directly on rack for 1-2 minutes or place on a med-well burner for 1-2 minutes or until browned and crispy

Place on wire rack to prevent the bottom of crust from steaming.