Simple Crispy Pan Pizza

In a large bowl, whisk together the flour, instant yeast, and salt. Add the lukewarm water and 1 tablespoon of olive oil. Stir with a spoon or dough whisk until combined with no dry flour pockets remaining. The dough will be shaggy and sticky — that's expected.

Cover the bowl tightly with plastic wrap and let it rise at room temperature until doubled in size and jiggly when you move the bowl, about 1.5 to 2 hours.

Coat a 12-inch cast-iron skillet with 3 tablespoons of olive oil. Scrape the risen dough into the pan and flip it once so both sides are oiled. Dip your fingers in the oil and dimple the dough outward toward the edges. It's fine if it doesn't reach all the way — it will during the rest. Cover loosely and let rest for 30 minutes.

Preheat oven to 450°F. Spoon the tomato sauce over the dough, spreading to the edges. Scatter the mozzarella evenly, then sprinkle with pecorino or Parmesan. Season with salt, red pepper flakes, and dried oregano. Drizzle a final tablespoon of olive oil over the top. Bake for 30 minutes until the crust is deeply golden brown and the cheese is bubbling and toasted.

Scatter fresh basil over the hot pizza. Use a spatula to loosen the crust from the pan and slide the pizza onto a cutting board. Cut into wedges and serve immediately.