Directions

1. Mix dough
   In a large bowl, combine pizza crust ingredients until a shaggy dough forms. Cover and let ferment at room temperature overnight.
   

2. Stretch & fold
   Next morning, perform one set of stretch-and-folds. Cover and refrigerate until ready to bake (up to 36 hours).
   

3. Portion
   Remove from fridge and rest 30 minutes at room temperature. Divide into 4 pieces. On a floured surface, shape each into a ball, cover, and rest 30 minutes.
   

4. Preheat skillet & broiler
   Set oven broiler to HI. Heat a cast iron skillet over medium-high on the stovetop.
   

5. Shape crust
   On a floured surface, press one dough ball into an 8" circle. (If dough resists, rest 15–20 minutes for gluten to relax.)
   

6. Cook on stovetop
   Lay crust into hot skillet. Immediately add sauce and toppings. Cook 5–6 minutes until bottom chars lightly.
   

7. Finish under broiler
   Transfer skillet under broiler for 2–4 minutes to finish cooking toppings. Watch closely to prevent burning.
   

8. Serve
   Remove from oven, slice, and serve hot. Repeat with remaining dough.
   

Notes

• Recipe edited 12/15/20: water reduced from 1 ½ cups (375 g) to 1 ⅓ cups + 2 tbsp (350 g).

• If no oven-safe skillet: start crust in a non-stick pan (or greased skillet), then transfer to a baking sheet before broiling.