This method comes from one of my favorite cooks, J. Kenji López-Alt. Here is a link to his complete, scientific process at honing the process. The dough recipe is based on King Arthur Baking but with a few adjustments.
Instructions
- Combine the yeast and water in a large mixing bowl and let sit for a minute or two
- Add remaining ingredients and knead or use a mixer/food processor to process the dough
- Cover and allow to rise for 4 – 6 hours (honestly mine never rises much but turns out okay)
- Separate the dough into two balls , place the balls in a cast iron skillet, and allow to rise another 1 hour
- When you’re ready to make the pizzas (note this part goes quickly), remove your dough balls and put on a lightly floured surface
- Prepare your sauce and desired toppings and get them ready to be added quickly
- Dust the skillet with flour and heat over high for 3 minutes
- Set your oven to broil and position your top rack as close to the broiler as possible
- During the last minute of heating, stretch out your first dough ball to fit in the skillet (I use an 8 inch Lodge cast iron skillet)
- Put the dough into the skillet and add your sauce and toppings
- After you finish, the dough should be starting to brown on the bottom in the skillet
- Transfer the skillet to the oven and broil for 2 – 4 mintues
- Keeping an eye on your pizza, remove when the cheese and top crust have browned
- Transfer your skillet back to the high stove burner and cook for another minute or so or until you can check to see the bottom is fully browned
- Using a fish spatula (or other that you prefer), remove the pizza from the pan and onto a cutting board
- Repeat the same steps for the next pizza but your skillet now will be hot so no need to wait for it to heat up
