Simple Crispy Pan Pizza

In a large bowl, whisk together the flour, yeast, and salt.

Add the water and 1 tablespoon olive oil and stir with a spoon or dough whisk until no unmixed pockets of flour remain.

Cover the bowl with plastic wrap and let it rise until it doubles and moves a lot when jiggled, about 1 1/2 to 2 hours at room temperature.

If not using immediately, transfer the dough to the fridge before it is fully doubled and let it finish rising for a few hours or overnight.

Heat the oven to 450°F (230°C).

Coat a 12-inch round cast-iron skillet with 3 tablespoons olive oil.

Scrape dough into the pan and turn it over once so it is oiled on both sides.

Dip fingers in oil and dimple the dough out to the edges as best as possible; it is okay if it does not fully stretch.

Set the dough aside, loosely covered, for 30 minutes to finish proofing.

Spoon the sauce generously over the dough, covering all the way to the edges of the pan.

Sprinkle with mozzarella, then pecorino or parmesan.

Season with salt, pepper flakes, and oregano as desired.

Drizzle a final tablespoon of olive oil over the top before transferring to the oven.

Bake the pizza for 30 minutes until deeply golden brown at the edges and toasty on top.

Scatter with fresh basil before serving.

Serve right in the pan or loosen the pizza from the pan and slide it onto a cutting board before cutting into wedges.

Leftover slices reheat well on a foil-covered sheet pan at 350°F or 375°F for 5 to 10 minutes.