16 ounces flour, plus more for work surface

2 tsp kosher salt

2 1/4 tsp active dry yeast

11 ounces room temperature water

Olive oil

Start by making your pizza dough. Combine flour, kosher salt, and active dry yeast in a big bowl.

Add room temperature water and mix with a wooden spoon until a shaggy dough forms and no dry clumps remain.

Generously oil a medium bowl with olive oil. Put the ball of dough into the bowl and cover with plastic wrap. Let rest for 18-24 hours.

Once rested, turn the dough out onto a well-floured work surface. Cut the dough in half, as this will make 2 crusts for the cast iron skillet.

Oil the skillet with olive oil. Place the dough in the plate and gently coax the it to the edges using your fingers.

Cover the pan with plastic wrap and let rest for at least one hour or until doubled in size. Now is also the time to preheat your oven 200°C and put a pizza stone in the oven as well.