Choice of toppings, such as 3 rosemary sprigs, 1/4 cup sliced roasted red peppers, and/or 1/4 cup sliced pitted olives
00 Pizza Dough:
3 cups lukewarm water
3 tablespoons olive oil, plus more for drizzling
1 tablespoon active dry or instant yeast
1 tablespoon kosher salt, plus a pinch for topping
1 tablespoon sugar
1 kilogram (8 cups) 00 caputo flour, plus more for dusting
Preheat the oven to 425°F.
Grease an 8-inch cast iron skillet with 1 tablespoon of the olive oil.
Flatten the ball of 00 Pizza Dough into a 1/2-inch-thick round. Place the round into the prepared skillet. Drizzle with 1/2 tablespoon of olive oil, dimple the dough with your fingers, and let it rest for about 30 minutes.
Cover the dough with the remaining 1/2 tablespoon oil and the desired toppings, pressing them firmly into the dough.
Bake until golden brown, about 20 minutes.
00 Pizza Dough:
Mix and store the dough: Put the water in a 5-quart bowl or in a lidded (not airtight) plastic food container and add the olive oil, yeast, salt, and sugar. Or use a heavy-duty stand mixer fitted with the dough attachment. Then add all of the flour and mix with a wooden spoon, dough whisk, or the mixer. Cover with a lid (not airtight). Allow the dough to rise at room temperature, approximately 2 hours.
Shape the dough balls: After rising, divide the dough into 8 equal balls. For each ball, pull up and cut off a half-pound (orange-sized) piece of dough, using a serrated knife or kitchen shears. Hold the piece of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter-turn as you go to form a ball. Most of the dusting flour will fall off.