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Mix all ingredients until everything comes together then rest for 30 minutes
Perform slap and folds, stretching dough over itself at least 4 times to build tension and cover again for 30 minutes
Check if dough passes the window pane test and repeat slap and folds as needed
Press dough into the cast iron pan to the edges and cover for 1 hour
Dimple dough evenly into the pan and cover for 3-5 hours
For best flavor, perform 2-3 day cold fermentation in the refrigerator
On the day of making pizza, remove dough from fridge 1 hour before pressing into the pan
Bake in oven (optionally on a steel for better crisping)