Cast Iron Pan Pizza

Using wooden spoon or spatula, stir bread flour, salt, and yeast together in bowl. Add warm water and mix until most of flour is moistened. Using your hands, knead dough in bowl until dough forms sticky ball, about 1 minute . Spray 9-inch pie plate or cake pan with oil spray. Transfer dough to prepared plate and press into 7- to 8-inch disk. Spray top of dough with oil spray. Cover tightly with plastic wrap and refrigerate for 12-24 hours .

• bread flour: 312 g
• salt: 1 tsp
• yeast: 1 tsp
• warm water: 227 g

Place tomatoes in fine-mesh strainer and crush with your hands. Drain well, then transfer to food processor. Add oil, garlic, sugar, salt, oregano, and pepper flakes and process until smooth, about 30 seconds. (Sauce can be refrigerated for up to 3 days.)

• tomatoes: 400 g
• oil: 1 tsp
• garlic: 1 clove
• sugar: ¼ tsp
• salt: ¼ tsp
• oregano: ¼ tsp
• pepper flakes

Two hours before baking, remove dough from refrigerator and let sit at room temperature for 30 minutes .

Coat bottom of 12-inch cast-iron skillet with oil. Transfer dough to prepared skillet and use your fingertips to flatten dough until it is ⅛ inch from edge of skillet. Cover tightly with plastic and let rest until slightly puffy, about 1 ½ hours .

Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 400 F (200C). Spread ½ cup sauce evenly over top of dough, leaving ½-inch border (save remaining sauce for another use). Sprinkle Monterey Jack cheese evenly over border. Press Monterey Jack into side of skillet, forming ½- to ¾-inch-tall wall. (Not all cheese will stick to side of skillet.) Evenly sprinkle mozzarella over sauce. Bake until cheese at edge of skillet is well browned, 25-30 minutes .

• Monterey Jack cheese: 113 g
• mozzarella: 200 g

Transfer skillet to stovetop and let sit until sizzling stops, about 3 minutes . Run butter knife around rim of skillet to loosen pizza. Using thin metal spatula, gently lift edge of pizza and peek at underside to assess browning. Cook pizza over medium heat until bottom crust is well browned, 2-5 minutes (skillet handle will be hot). Using 2 spatulas, transfer pizza to wire rack and let cool for 10 minutes . Slice and serve.