- 1 pound package of refrigerated dough
- 3 to 4 tablespoons marinara sauce
- 2 to 3 cups grated mozzarella cheese
- Salt and pepper
- Optional: Honey + crushed red pepper flakes whisked together in a small bowl with some water for brushing the crust
Preheat the oven as high as it can go
Roll out the dough into a large flattened round that is larger than skillet
Place a 9-12 inch cast-iron skillet over a burner set to medium-high. Preheat the pan so it's hot but not smoking.
Don’t turn off the burner but sprinkle the pan with a pinch of cornmeal and flour. Place the dough round over the top of the pan and let it settle into the bottom. Pull the extra sides of the dough up and around the edges of the pan but being sure to distribute the dough evenly on the bottom for no thin spots.
Brush the dough with olive oil as it begins to cook a bit over the flame.
Once the dough begins to bubble, sprinkle with salt and pepper and top with marinara sauce. Spread the marinara over the dough, going all the way up to the edges of the pan.
Top with 2-3 cups grated mozzarella cheese.
Using an oven mitt or towel, slide the pizza into the oven and let it bake for 10-15 minutes. The cheese should be bubbling and golden.
Optional: brush the crust with the mix of honey and chile flakes. You can also brush with olive oil.