Cast Iron Skillet Pizza

makes one 10-inch round pizza

For the crust:

1 1/2 cups unbleached all-purpose flour

1/4 teaspoon active dry yeast

3/4 teaspoons coarse sea salt

3/4 cup water, plus an additional tablespoon or two if necessary

1. In a large bowl, stir together the flour, yeast, salt, and water. The dough will be pretty shaggy and sticky; if it seems too dry, add in a bit more water. Cover the bowl with plastic wrap and set in a warm place and let the dough rise for six hours, or until doubled in size. The dough can be refrigerated up to three days before using.

To make the pizza:

1/4 cup pizza sauce

1 cup aged mozzarella, shredded (sold in bricks, not balls)

2 cups sliced mushrooms, sauteed

1/4 cup sliced black olives

1-2 tablespoons finely grated Parmesan

1. Preheat the oven to 550 degrees.

2. Add about 1 tablespoon olive oil to the cast iron skillet and swirl or brush to coat the sides and bottom of the skillet.

3. Press the prepared pizza dough into the skillet, completely covering the bottom.

4. Spread 1/4 cup of the pizza sauce over the pizza dough.

5. Top with about 1 cup of shredded mozzarella cheese, 2 cups sauteed mushrooms, and 1/4 cup sliced black olives.

6. Bake in the oven for 10-15 minutes, or until the cheese is bubbly and the crust is golden brown. Remove from the oven and grate 1-2 tablespoons of Parmesan cheese over top the pizza. Let cool for a few minutes before slicing and serving.