Return to the dough every 15-20 minutes to do stretch and folds 3-4 times over an hour.

Let the dough rise until doubled in size. About 6-8 hours at room temperature, or up to 48 hours in the refrigerator.

Before you are ready to make the pizzas, split the dough into 4 sections and roll each section into a ball. let rest at room temp for 30 minutes to 1 hour (longer if you have refrigerated dough).

Heat up a 12" cast iron skillet on medium heat and stretch dough by hand into a 12" circle (do not use a rolling pin).

Place the rolled out dough in the preheated skillet and add your favorite pizza toppings (yes, while it's in the skillet!).

Once the bottom of the crust begins to char, place the skillet in the oven and turn it on to broil. Leave under the broiler for about 5 minutes until the cheese and crust begin to color.

Slice and enjoy!