No Knead Pan Pizza

Ingredients

• 2 cups all-purpose flour
• 1/8 tsp instant or bread machine yeast
• 1 tsp salt
• 1 Tbsp olive oil
• 3/4 to 1 cup water
• 1/2 cup sauce
• 1 cup shredded mozzarella
• Toppings of your choice

Directions

1. The day before you want pizza, add the flour, salt, and yeast to a bowl and mix them thoroughly. Pour in 1 Tbsp of olive oil and 3/4 cups water, then stir until the mixture gathers into a ball. If you see dry flour lingering in the bowl, or the dough refuses to come together as one soft mass, work in more water 1 Tbsp at a time until it does. You’re looking for dough that is a little sticky, rough, and shaggy.
2. Cover the bowl loosely and leave the dough at room temperature for 12-16 hours so it can ferment and build structure without any kneading.
3. When you’re ready to bake, start heating the oven to 450 degrees. Coat a cast iron skillet with another tablespoon of olive oil. There will be plenty of oil in the pan, so use some of it to slick your hands and the dough in the bowl. Lift the dough into the prepared skillet, then press it outward until it fills the bottom of the pan. It should feel very soft and loose.
4. Spread the sauce, cheese, and whatever toppings you’re using all the way across the pizza. Since the dough is thick, you don’t need to leave a bare rim around the edge.
5. Bake the pizza once the oven is fully heated for 18-22 minutes, until the cheese bubbles and the top turns golden brown.