http://www.jennycancook.com/recipes/easy-pan-pizza/

Ingredients:

1 1/2 cups (7 ounces) bread flour (all-purpose flour works too)
1/4 teaspoon yeast - instant or active dry
3/4 teaspoon salt
3/4 cup water (cold or hot - see below)

1 Tablespoon olive oil for greasing pan 1/3 cup pizza sauce
4 ounces mozzarella cheese, hand shredded toppings (Veg and Meats)

1 1/2 cups (7 ounces) bread flour (all-purpose flour works too) 1/4 teaspoon yeast - instant or active dry 3/4 teaspoon salt 3/4 cup water (cold or hot - see below) 1 Tablespoon olive oil for greasing pan 1/3 cup pizza sauce 4 ounces mozzarella cheese, hand shredded toppings (Veg and Meats)

Instructions:

1. ORIGINAL WAY (Overnight using cold water) Combine flour, yeast, and salt in a medium bowl. Add cold water and combine well. Cover tightly with plastic wrap and let stand on counter top 12 to 18 hours.

2. FASTER WAY (Using hot water) Combine flour, yeast, and salt in a medium bowl. Add hot tap water (120 - 130° F) and combine well. Cover tightly with plastic wrap and let stand on counter top for 3 hours.

3. After the resting time of either the overnight 12-18 hrs or faster 3 hrs, dough will be double in size, puffy & soft, and dotted with bubbles. Sprinkle the dough with a little flour and stir briefly until it forms a ball.

4. Grease a 9 or 10-inch cast iron skillet.

5. Place dough in skillet, spreading close to the edge with oiled fingers. Cover with a pot lid or plate and let rest at least an hour, preferably two. It will continue spreading as it rests.

6. Preheat oven to highest temperature - 500/550° F.

7. Add sauce, cheese, and toppings.

8. Cook on a stove-top burner on medium-high heat for 3 minutes.

9. Place in oven and bake about 15 minutes (start checking at 12).

Note: To reduce moisture when adding sliced mushrooms, peppers, or onions, place them between double paper towels between 2 plates. Microwave 1 minute and press out excess moisture with paper towels. The same process (30 sec. in microwave) removes excess fat from pepperoni.