Pizza - Cheesy Skillet Pan Pizza 

Uses your sourdough starter, even older tired starter.

~Rise the dough about an hour. Now you could refrigerate the dough or rise another hour if using now.

After dough is fully risen, puffy yet has some tension but keeps a fingerprint, divide gently into two pieces.

~Using 1-2 T olive oil each skillet, generously oil TWO 12 inch cast iron skillets.

Turn the dough into the skillets and turn over so top is oiled as well. Very gently stretch to the edges, resting frequently to get it to the edges.

~Again let rise until puffy, maybe even 2 hours more.

~Ready to bake pizzas.
Preheat oven to 500* BUT turn down to convection roast 450* to bake.

1 lb grated mozzarella, or other cheese
And about 4 oz other sharper cheese like romano or parmesan or even strong cheddar.
Two qts raw tomatoes cooked down until all the liquid is evaporated made a good amount of sauce. You are just dropping it on top of the cheese.
Minimal other toppings. They are just for flavor, really. And make sure they are very dry.

When you’re ready to bake the pizza, sprinkle mozzarella evenly over the crusts. Cover the entire crust, no bare dough showing; this will yield caramelized edges. Gently dollop small spoonfuls (small tongs worked great) of the sauce over the cheese; laying the cheese down first like this will prevent the sauce from seeping into the crust and making it soggy. Add any other toppings - sauteed so they are very dry. Cover with more mozzarella.

Bake the pizzas on the bottom rack of the oven (convection 450*) for 20 to 25 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom).The top is likely to get a little too brown so put a baking sheet on the rack just above it to shield the heat from the top.

~Prevent a soggy crust!
As soon as cheese is set, slide the pizza out of the skillet onto a baking rack to cool a bit and set the toppings.
~Make the dough. In the morning or the day before mix in a large bowl by hand.
12 oz starter (fed or unfed)
10 oz warm water
1/2 oz olive oil
1/2 t yeast
Let soften for a few minutes

14 oz all purpose white flour
1 t salt
Mix only until shaggy with no dry patches.

Scrape down the bowl forming a rough ball with the dough. Cover to keep moist and no dry bits of dough.

~Fold the dough
After 5 min resting, uncover the bowl and reach a silicone scraper down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.

Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold.

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