• Thaw dough and bring to room temperature.
• Preheat oven to 475 degrees farenheit.
• Flour work surface and using floured hands, gently work dough into a disc shape.
• Place disk on work surface. Using rolling pin and hands, work dough into a shape approximately 2 inches larger than the bottom of your cast iron skillet.
• Let dough rest for a few minutes. While dough is resting, place dry cast iron skillet on stovetop burner on low.
• Once skillet is at even temperature, increase the heat to medium. Oil inside bottom and sides of pan generously.

Foundation for a Crisp Bottom

• Lay dough evenly in bottom of pan. Use the extra dough at edges to form into crust rim.
• Watch dough begin to form bubbles in heated pan. Pierce the bubbles with a tip of a sharp kitchen knife.
• Use the knife blade to lift the edge and check bottom of the crust. When it begins to crisp and become slightly golden start to add toppings.

Topping the Crust

• Sprinkle dough with a pinch of kosher salt.
• Ladle a small amount of sauce and spread evenly on the pizza crust. You'll be inclined to use more sauce than you need - approximately 1/4 to 1/2 cup will suffice. Add another pinch of salt and pepper.
• Lay toppings of your choice and mozzarella cheese slices on top of sauce layer.

Bake

• Place skillet in the preheated 475 oven.
• At 7 minutes, turn the skillet for even cooking.
• Check again at 10 minutes. Continue cooking until desired doneness is achieved. The entire bake typically takes 10-15 minutes in our oven.

Serve

• Remove skillet from oven. Let it sit for one or two minutes, then remove pizza with a spatula to a cutting board. Garnish with fresh basil leaves. Let set for another one or two minutes. Slice, serve and enjoy!