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Place dough in skillet, spreading close to the edge with oiled fingers.

Grease a 9 or 10-inch cast iron skillet.

Sprinkle the dough with a little flour and stir briefly until it forms a ball.

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.

Cover tightly with plastic wrap and let stand on counter top for 3 hours.

Add hot tap water (120 - 130° F) and combine well. FASTER WAY (Using hot water) Combine flour, yeast, and salt in a medium bowl.Cover tightly with plastic wrap and let stand on counter top 12 to 18 hours. ORIGINAL WAY (Overnight using cold water) Combine flour, yeast, and salt in a medium bowl.toppings of your choice (I use reduced fat turkey pepperoni, peppers, onions, and mushrooms).4 ounces part skim mozzarella cheese, hand shredded.1 Tablespoon olive oil for greasing pan.3/4 cup water (cold or hot - see below).1/4 teaspoon yeast - instant or active dry.1 1/2 cups (6.3 ounces) bread flour (all-purpose flour works too) (*corrected from 7 oz.).