Crispy Cheesy Pan Pizza (Print Version)

# Ingredients:

→ Crust

01 - 240g King Arthur Unbleached All-Purpose Flour
02 - 3/4 teaspoon table salt
03 - 1/2 teaspoon instant yeast or active dry yeast
04 - 170g lukewarm water
05 - 13g olive oil, plus 18g for the pan

→ Topping

06 - 170g mozzarella cheese, grated
07 - 74g to 113g tomato sauce or pizza sauce
08 - Freshly grated hard cheese (Parmesan, Asiago, or Romano) for garnish
09 - Fresh herbs (oregano, basil, thyme) for garnish

# Instructions:

01 - Combine flour, salt, yeast, water, and 13g olive oil in a mixing bowl. Mix until a shaggy, sticky dough forms with no dry patches. Scrape down bowl sides and cover.
02 - After 5 minutes, uncover and perform first fold by stretching bottom of dough up and over top. Rotate bowl 90° and repeat three more times. Cover and repeat folding process three more times at 5-minute intervals.
03 - After final fold, cover bowl and let dough rest 40 minutes at room temperature. Refrigerate for minimum 12 hours (up to 72 hours) to develop flavor.
04 - Three hours before serving, pour 18g olive oil into a 10-11" cast iron skillet. Spread oil across bottom and sides with fingers or paper towel.
05 - Transfer dough to oiled pan, turning once to coat both sides. Press dough to edges, dimpling with fingertips. If dough resists, cover and rest 15 minutes before pressing again. Repeat if needed until dough reaches pan edges.
06 - Cover shaped dough and let rise for 2 hours at room temperature until soft, pillowy, and jiggly when pan is gently shaken.
07 - Position racks at bottom of oven and 4-5" from top heating element. Preheat to 230°C (450°F) about 30 minutes before baking.
08 - Sprinkle three-quarters of mozzarella evenly over crust, covering entire surface. Dollop small spoonfuls of sauce over cheese. Sprinkle remaining mozzarella on top.
09 - Bake on bottom rack for 18-20 minutes until cheese bubbles and crust is golden brown. Check bottom with spatula. If needed, transfer to top rack for 2-4 minutes to brown top or leave on bottom rack to further brown bottom.
10 - Remove from oven. Run knife or spatula between pizza edge and pan to prevent sticking. Transfer to cooling rack or cutting surface promptly to prevent soggy crust. Cut into wedges with kitchen shears or scissors and serve warm.

# Notes:

01 - Layering cheese beneath sauce prevents sogginess by creating a barrier between crust and sauce.
02 - For additional toppings, cook vegetables or meats before arranging in a single layer on top of cheese and sauce.
03 - Alternative sauces like pesto or white sauce work well in place of tomato sauce.
04 - For larger gatherings, double all ingredients and divide between two pans.

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