Crispy Cheese Pan Pizza

Place the flour, salt, yeast, water, and 1 tsp of the Monini Monocultivar EVOO in the bowl of a stand mixer or other medium-large mixing bowl. Stir everything together to make a shaggy, sticky mass of dough with no dry patches of
flour for 45 seconds in the mixer. Gather the dough into a ball, then cover the bowl.
After 5 minutes, uncover the bowl and reach a bowl scraper and fold the dough. Repeat three more times, turning the bowl 90 degrees each time.

Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat this 4 times. Cover the bowl and let the dough rest for 40 min. Then refrigerate it,  covered, for a minimum of 12 hours. It’ll rise slowly as it chills, developing flavor.

About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tbsp Monini Monocultivar EVOO into a well-seasoned cast-iron skillet.

Transfer the dough to the pan and turn it once to coat both sides with the Monini Monocultivar EVOO. After coating the dough in Monini Monocultivar EVOO, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process.
Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.

About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top. Heat the oven to 450°F.
Sprinkle about three-quarters of the mozzarella evenly over the crust. Cover the entire crust, no bare dough showing. Dollop small spoonfuls of the sauce over the cheese (don’t spread it!)— Sprinkle on the remaining mozzarella.

Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown.

Remove the pizza from the oven and serve warm.