Pan Pizza (serious eats)

400g bread flour, plus more for dusting

10g table salt

4g instant yeast, such as SAF Instant Yeast

275g water (add 1/3 boiling water to 2/3 room temp water)

8g extra-virgin olive oil (EVOO) (plus some to coat pans)

2/3 cups pizza sauce (1/3 per pizza)

12 ounces grated cheese (60% full-fat, low moisture (dry) mozzarella cheese, 40% provolone)

Toppings as desired

2 ounces grated Parmesan or Pecorino Romano cheese (optional)

kosher salt for sprinkling

Disolve salt into water

Add yeast then EVOO into water and mix

Combine flour and salt/yeast/EVOO/water mixture in stand mixer on 2 for 5-10 minutes

Remove bowl from mixer, cover with plastic wrap

Let dough rise for atleast 8 hours (no warmer than 75°F)

Sprinkle top of dough lightly with flour, then transfer it to a well-floured work surface.

Divide dough into 2 pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron skillets or round cake pans.

Place 1 ball of dough in each pan and turn to coat evenly with oil.

Using a flat palm, press dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan.

Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours.

After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.

After 2 hours, dough should be mostly filling the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear.

Lift up one edge of the dough to let any air bubbles underneath escape, then repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

Top each round of dough with 1/3 cup sauce, spreading sauce to the very edge with the back of a spoon.

Sprinkle evenly with cheese mix, all the way to the edges.

Season with kosher salt.

Add other toppings as desired.

Drizzle with olive oil

Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes.

Immediately sprinkle with grated Parmesan or Pecorino Romano cheese.

Using a thin spatula, loosen pizza and peek underneath.

If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes.

Remove the pizzas and transfer to a cutting board.

Cut each pizza into 6 slices and serve immediately.