~Using 1-2 T olive oil in 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. If you must rush at this point, you can just let it have a short rest instead of a longer rise.

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

Use:
1 lb mozzarella and 4 oz sharper cheese like parmesan or even strong cheddar.

Use thick chunky tomatoes, not a thin sauce.

Topping ideas:
Raw mushrooms sliced thin will be good, but don't forget to salt them while on the board before putting on pizza. And leave them on the very top, not covered with cheese or their liquid will sog the crust.

Canadian bacon or salami julienne sliced.

Be minimal with other toppings. They are just for flavor, really. And make sure they are very dry. And don't put too much tomato on!

~Assemble the pizzas. Sprinkle mozzarella evenly over the crusts. Cover the entire crust, no bare dough showing. 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. Sprinkle with more mozzarella.

Cover the skillets and Bake the pizzas on the bottom rack of the oven (convection 450*) for 15 to 25 minutes, THEN UNCOVER and finish baking another 10-15 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).

~Prevent a soggy crust!
When they are baked and cooled a bit, as soon as cheese is set, slide the pizza out of the skillet onto a baking rack to cool a bit more and set the toppings.

~Make the dough. In the morning, or the day before, mix in a large bowl by hand.
8-12 oz starter (fed or unfed)
10 oz warm water
1/2 oz olive oil
1 t salt
14 oz all purpose white flour (Divided - mix in half flour until it forms a smooth batter. Mix and rest until it is smooth, then mix in the rest)

Wet dough with hands and sprinkle on:
1/2 t yeast - OPTIONAL
Rest 5-15 minutes. 30-60 minutes if you don't use the yeast.

Mix and fold with silicone scraper, making sure to incorporate the yeast evenly. Rest 5-10 minutes and fold again, repeating as necessary until dough is smooth and springy.

~Rise the dough about an hour (or longer if you didn't use the yeast). Now you could refrigerate the dough or rise another hour if using now.

After dough is fully risen, divide gently into two pieces ~ 16-18 oz each .

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