Skillet Crisp-Crust Pizza

1. Prepare Dough

In a large bowl, combine the bread flour, table salt, and instant yeast. Gradually stir in the warm water using a wooden spoon or spatula until the mixture forms a sticky ball. Transfer the dough to a 9-inch pie plate or cake pan lightly coated with vegetable oil spray, cover it with plastic wrap, and refrigerate for 12 to 24 hours.

2. Prepare Pizza Sauce

Drain a can of whole peeled tomatoes through a fine-mesh strainer, then transfer the tomatoes to a food processor along with 1 teaspoon of extra-virgin olive oil, minced garlic, sugar, salt, oregano, and a pinch of red pepper flakes. Process the mixture for about 30 seconds until smooth.

3. Prepare Dough for Baking

Remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. Coat a cast-iron skillet with 2 tablespoons of extra-virgin olive oil. Transfer the dough to the skillet, pressing and flattening it gently to fit the skillet. Cover the dough with plastic wrap and let it rest for another 1.5 hours.

4. Preheat Oven and Add Toppings

Preheat your oven to 500 degrees Fahrenheit with the rack on the lowest position. Spread the prepared tomato sauce evenly over the dough, then sprinkle the shredded Monterey Jack and mozzarella cheeses on top.

5. Bake Pizza

Bake the pizza in the preheated oven for 25 to 30 minutes, or until the cheese at the edge is well browned and bubbly. After baking, let the pizza sit in the skillet for 3 minutes.

6. Crisp Bottom Crust

For an extra crispy bottom crust, place the skillet on the stovetop over medium heat for 2 to 5 minutes. The bottom crust should turn golden brown. Transfer the pizza to a wire rack to cool for about 10 minutes before slicing.

7. Slice and Serve

Now, slice and enjoy your homemade skillet crisp-crust pizza!