Instructions

1. Follow the instructions on how to make the Best Pizza Dough up to step 9 where you form a smooth ball.
2. Divide the ball in half and gently reshape to 2 uniform smooth pieces of dough.
3. Add 1 tablespoon of olive oil in 2 10″ Cast Iron Pans OR 2 10″ Round Cake Pans (be sure the cake pans can tolerate 550F). *550F is the max of my oven.
4. Place 1 ball of dough in each pan and turn to coat evenly with oil.
5. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan.
6. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours.
7. After 1 hour has passed place a rack in the middle of the oven and preheat it to 550°F. Yes, your oven will be on for an hour. You need a really, REALLY hot oven for this!
8. After 2 hours the dough should be mostly filling up the pan to the edges.
9. Using the tips of your fingers, press it around until it fills up the entire bottom of the pan, popping any large bubbles that appear.
10. Lift up one edge of the dough to allow any trapped air bubbles to escape.
11. Do this all the way around.
12. Equally divide the sauce on top and spread it all the way to the edges (leave like a 1/4” space).
13. Add the cheese, pepperoni and pinch of oregano.
14. Bake 13-18 minutes or until the bottom is golden brown and crisp (use a thin spatula to lift).
15. Top with basil leaves and bake for 30 seconds to a minute.
16. Remove from the oven.
17. To get a super crispy crust, place the cast iron pan on the burner (medium heat) and kind of move the pan around in a circular motion (like you’re making old fashioned popcorn) for a couple of minutes.
18. Remove the pizzas from the pans and place on a serving board.