Cast Iron Pan Pizza

Steps

1. 1FOR THE DOUGH:
2. 2Using wooden spoon or spatula, stir 11 ounces bread flour, 1 teaspoon table salt, and 1 teaspoon instant or rapid-rise yeast together in bowl. Add 8 ounces warm water and mix until most of flour is moistened.
3. 3Using your hands, knead dough in bowl until dough forms sticky ball, about 1 minute.
4. 4Spray 9-inch pie plate or cake pan with oil spray. Transfer dough to prepared plate and press into 7- to 8-inch disk. Spray top of dough with oil spray. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.
5. 5FOR THE SAUCE:
6. 6Place 1 (14.5-ounce) can whole peeled tomatoes in fine-mesh strainer and crush with your hands. Drain well.
7. 7Transfer to food processor. Add 1 teaspoon extra-virgin olive oil, 1 minced garlic clove, ¼ teaspoon sugar, ¼ teaspoon salt, ¼ teaspoon dried oregano, and pinch red pepper flakes and process until smooth, about 30 seconds. (Sauce can be refrigerated for up to 3 days.)
8. 8FOR THE PIZZA:
9. 9Two hours before baking, remove dough from refrigerator and let sit at room temperature for 30 minutes.
10. 10Coat bottom of 12-inch cast-iron skillet with 3 tablespoons extra-virgin olive oil. Transfer dough to prepared skillet and use your fingertips to flatten dough until it is ⅛ inch from edge of skillet. Cover tightly with plastic and let rest until slightly puffy, about 1½ hours. Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 400 degrees.
11. 11Spread ½ cup sauce evenly over top of dough, leaving ½-inch border (save remaining sauce for another use).
12. 12Sprinkle 1 cup Monterey Jack, shredded, evenly over border. Press Monterey Jack into side of skillet, forming ½- to ¾-inch-tall wall. (Not all cheese will stick to side of skillet.)
13. 13Evenly sprinkle 1¾ cups whole-milk mozzarella cheese, shredded, over sauce.
14. 14Bake until cheese at edge of skillet is well browned, 25 to 30 minutes.
15. 15Transfer skillet to stovetop and let sit until sizzling stops, about 3 minutes. Run butter knife around rim of skillet to loosen pizza. Using thin metal spatula, gently lift edge of pizza and peek at underside to assess browning.
16. 16Cook pizza over medium heat until bottom crust is well browned, 2 to 5 minutes (skillet handle will be hot).
17. 17Using 2 spatulas, transfer pizza to wire rack and let cool for 10 minutes. Slice and serve.