Cast Iron Pizza

Ingredients for the dough
  this is for a 10 inch skillet*
1/3 cup warm water (temp needs to be 95 to 115 degrees, I usually let the hot water run until it feels hot to touch)
1 tsp. dry active yeast
1 cup flour
1 tsp sugar
1 tsp salt
1 Tbls. olive oil

Ingredients for pizza assembly
1/4 cup olive oil
pizza toppings - what ever you like works
I also like to sprinkle it will some oregano or pizza seasoning blend before it goes into the oven

Instructions

1. Preheat the oven to 500 degrees. NOT BROIL. Put the cast iron skillet in the oven now.
2. Pour the warm water in a large bowl. Add the yeast and let it sit for about 5 minutes until it's looking a little foamy.
3. Add the flour, sugar, salt, and olive oil. Stir to combine (I use a wooden spoon) and form a shaggy dough.
4. Flour a clean work surface and dump the dough onto it. Knead the dough for about 4 minutes, incorporating any dry bits that weren't mixed in the bowl.
5. Place the dough back in the bowl and cover it with a kitchen towel (I know the bowl is dirty; it's fine.). Put the bowl on top of the stove (the heat from the oven will make the dough more pliable) and let it sit for 10 minutes to an hour.  You can also put the dough well oiled in a plastic bag into the fridge for later use.  It will stay in the fridge for 3 days.  You will need to allow it to get to room temp before you roll it out.
6. While you wait for the dough, get your pizza toppings ready -- grate your cheese, slice onions and peppers, etc.  
7. Roll or stretch the dough into a circle. I like a thinner crust so I roll it 1/4 inch or less  (Note: thicker dough will take a little longer to cook).
8. When you have your dough and toppings ready pull the crazy hot skillet out of the oven.
9. Pour 1/4 cup olive oil in skillet, brush the oil up the sides of the skillet
10. Carefully place the dough in the skillet.  Be careful the skillet is a hazard at this point and will burn you quickly.  And I have the marks to prove it.
11. The dough will immediately begin to sizzle and puff
12. Add your toppings
13. Brush additional oil on the crust edges
14. Bake for 7 to 8 minutes
15. To prevent the pizza from soaking up the oil remove it from the skillet as soon as you pull it out of the oven.

For a 12 inch skillet:

  3/4 cup warm water

  2 tsp dry active yeast

  2 cups flour

  1 1/2 tsp sugar

  1 1/2 tsp salt

  2 Tbls. olive oil