Yield: 1 12-inch
pizza
2 ¼ tsp. active dry yeast
½ tsp. brown sugar
1 ¼ C. warm water 110° F
4 C. all-purpose flour
1 tsp. salt
1 tsp. garlic powder
¼ C butter
1 tablespoon grapeseed oil
cooking spray
½ C. pizza sauce
2 C. shredded cheese
Sprinkle yeast and brown sugar over warm water in the bowl
of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the
yeast softens and begins to form a creamy foam.
Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at
a time. Add garlic, salt, and butter. Integrate remaining 2 cups flour and
knead until dough is smooth and elastic, 5 to 7 minutes. Coat a large glass bowl with 1 tablespoon
grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all
sides with oil. Spray a piece of plastic wrap with cooking spray and loosely
cover bowl. Cover bowl with a towel and let rise in a warm area until dough has
doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes.
If you are using a meat filling, cook it while dough is
resting. If you are making pizza sauce, do it now. Preheat oven to 400 degrees F (200 degrees
C). Grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil. Press dough into and up the sides of the prepared skillet.
Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce
around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce;
layer half the meat filling over cheese. Repeat the layers of cheese and meat. Top with remaining 1/3 cup mozzarella
cheese. Bake in preheated oven on the bottom rack until crust is
golden brown, about 25 minutes. Remove pizza from skillet and let
rest for 3 to 5 minutes before slicing.
