To proof the yeast, add the warm water to a large bowl, followed by the yeast and sugar. Set aside for 10 minutes.

Add salt and two tablespoons olive oil to the same bowl and stir to combine. Gradually add two-and-a-half cups flour, one-half cup at a time, stirring continually until the flour is thoroughly incorporated into the dough.

Sprinkle flour onto a clean work surface and lightly coat hands with additional flour. Drop the dough onto the prepared work surface and knead in remaining flour just until dough is no longer sticky.

Shape dough into a ball and add to a clean bowl sprayed with non-stick cooking spray. Cover the bowl with a towel and set aside in a warm place for one hour or until the dough doubles in size.



Tip: It will take approximately 3½ cups of all-purpose flour for the dough to reach the correct consistency. (If the dough is still sticky at that point, work in a little more flour, one tablespoon at a time, just until no longer sticky). The additional flour in the ingredients list is for the work surface and your hands while working with the dough.

When the dough is almost ready, place the top oven rack in the center position and pre-heat the oven to the highest it will go (475-500°F/240°C/Gas 9)

Once the dough has doubled in size, punch it down with your lightly floured fist. After a couple minutes, divide the dough in half and roll out one half on a clean, well-floured surface until it is a little bit larger than the surface of your cast iron skillet or griddle.

Transfer the dough to the cast iron griddle and stretch it with your fingers until it completely fills the space, and the outer perimeter is slightly thicker than the rest of the crust.

Brush remaining olive oil around the perimeter of the dough, as shown.

Then top the dough with the pizza sauce and spread into a thin, uniform layer up to the edge of the oil-brushed crust. Sprinkle the Italian seasoning and garlic powder on top of the sauce in an even, uniform layer.

Arrange the sliced tomatoes and fresh Mozzarella cheese on top.

Sprinkle with the low-moisture shredded Mozzarella and carefully place the pizza in the pre-heated oven for 12-15 minutes, or until the crust is golden brown and the cheese is brown and bubbly.

Carefully remove from oven and cool for several minutes before topping with fresh basil and crushed red pepper flakes, if using.

Tip: The pan will be very, very hot at this point, so use extreme caution while working around it.

To serve, carefully slide the baked pizza to a clean cutting surface and slice into individual pieces. Enjoy!