Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1 ½ cups (350ml) Warm water
  • 2 ¼ tsp (7g) Instant yeast
  • 1 ½ tsp (9g) Fine sea salt
  • 1 tbsp (15g) Honey
  • 3 tbsp (42g) Extra virgin olive oil
  • 3 tbsp (42g) Extra virgin olive oil (for the pan)
  • ½ cup (120ml) Pizza sauce
  • 2 cups (225g) Shredded low-moisture mozzarella cheese
  • 4 oz (115g) Fresh mozzarella pearls
  • 3 oz (85g) Sliced pepperoni
  • 1 tbsp (15ml) Extra virgin olive oil (for drizzling)
  • 1 tsp (2g) Dried oregano

Instructions:

  1. In a large bowl, whisk together the flour, salt, and instant yeast. Stir in the warm water and honey using a rubber spatula until a shaggy, sticky dough forms. Fold in 1 tablespoon of olive oil.
  2. Cover the bowl with a damp cloth and let it rest in a warm spot for 60 minutes until the dough doubles in size and looks bubbly.
  3. Pour 2-3 tablespoons of olive oil into a 12-inch cast iron skillet. Gently transfer the dough to the pan and stretch it toward the edges using your fingertips. If the dough shrinks back, let it rest for 5 minutes before trying again.
  4. Use your fingers to press deep dimples across the entire surface of the dough, pushing almost to the bottom of the pan.
  5. Spread the pizza sauce evenly over the dough, leaving a ½ inch border around the edge. Distribute the shredded mozzarella, fresh mozzarella pearls, and pepperoni slices on top.
  6. Drizzle the top with a bit of olive oil and sprinkle with dried oregano.
  7. Preheat oven to 425°F (218°C). Place the skillet on the middle rack and bake for 20–25 minutes until the cheese is bubbling and browned and the crust edges are deep mahogany.