Cast Iron Deep Dish Skillet Pizzas

Serving size 1 pizza

1 1/2 cups flour

1/4 teaspoon active dry yeast

3/4 teaspoon salt

3/4 cup cold water (I needed a bit more)

1 Tablespoon oil for greasing the pan

1/3 cup sauce of your choice (I used Pesto and tomato sauce)

4 ounces mozzarella cheese, shredded

1 Tablespoon oregano

toppings of your choice (I used sausage crumbles, red onions, mushrooms and black olives)

Combine flour, yeast, and salt in a medium bowl.  Add cold water and mix well.  Cover tightly with plastic wrap and let sit on the counter for 12 to 18 hours. 

After resting time, dough will be double in size, puffy and soft with lots of bubbles.  Sprinkle the dough with a little extra flour and mix until it forms a ball.

Grease 10 or 12 inch cast iron skillet.

Place dough in the skillet, spreading with oiled fingers.  It's okay if it doesn't make it quite to the edge.  It will once it's risen again.  Cover with a cloth and let rest for an hour or two.  

Preheat oven to 550 degrees.  

Add the sauce, cheese and toppings and oregano.

Cook on stove top burner for exactly 3 minutes over medium high heat.

Place in oven and bake about 15 minutes or until golden brown.  (Start checking around 12 minutes)