Evening Before:

Add ingredients to a large mixing bowl. Using your hands mix until they are fully incorporated. Dust with additional flour if dough is too sticky.

Cover the bowl and allow the dough to ferment at room temperature overnight.

Next morning:

Stretch and fold dough multiple times. (Damp fingers help prevent sticking)

With the dough in the bowl, gently pull one side of the dough up and over itself. Turn the bowl and repeat this on all sides of the dough until you turned the bowl full circle.

Cover the bowl and place in the fridge until ready to bake.

(The dough can be used at this point to make your pizza, a cold ferment of up to 36 hours is optional.)

Prep Pizza Crust:

Remove the dough and let rest on the counter for 30 minutes to come to room temperature.

Divide the dough into 4 equal pieces and on a generously floured work surface, shape each portion into ball shape.

Cover the mounds with a light towel (flour sack or tea). Let rest 30-40 minutes.

Pizza Time!!

Preheat oven - turn on the broiler.

Preheat a seasoned cast iron skillet over medium to medium-high heat.

While the skillet is preheating, use your hands to press a ball of dough into an 8" circle on a floured surface. (Use more flour as needed to prevent sticking. If the dough isn't stretching into shape - let it rest a few minutes longer)

Lay the circle of dough onto the skillet in hot preheated skillet.

Immediately place the sauce and toppings on the crust and cook on stovetop over medium to medium-high heat for 5-6 minutes or until the bottom of the crust begins to char.

Once the bottom has turned has charred and turned lightly brown, transfer the cast iron skillet to the broiler to finish baking the top of the pizza 2-4 minutes.

Serve hot and enjoy!!