Foolproof Pan Pizza

In a large bowl, whisk together bread flour, salt, and yeast.

Add water and 8g of olive oil and stir with a wooden spoon until a shaggy ball forms and no dry flour remains.

Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 24 hours.

Pour 1 tablespoon of olive oil into each of two 10-inch cast iron skillets or cake pans.

Divide the dough in half and place one half in each skillet. Turn the dough to coat it in oil.

Press the dough out to the edges of the pans using your fingertips. If it resists, let it rest for 15 minutes and try again. Cover and let rise for 2 hours.

Preheat your oven to 550°F (290°C) or its highest setting.

Spread about 3/4 cup of sauce over each dough, leaving no border (spread it all the way to the edge). Sprinkle with half the cheese on each.

Bake until the cheese is bubbling and the bottom crust is charred and crisp when lifted with a spatula, about 12 to 15 minutes.