Quick and easy pan pizza - Cast Iron skillet
water 450g That doesn't sound like much yeast but it works really well for me. I like to let my dough rise in the fridge for 3-4 days but I can never wait that long to get started. So I usually make a pizza on day 1 and again on day 2 and again on day 3 and so on and it's pretty delicious every day but I find day 4 is when the crust has the best flavor. QUESTION: how do you guys feel about olive oil in your dough? How about sugar? I find I like it best with neither of those. Though I do put olive oil on the pan before I put the dough in the pan (and olive oil on my fingers...
Source: thefreshloaf.com