Dough

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1 cup (120g) bread flour

½ teaspoon (3g) salt

½ teaspoon (2-3g) sugar

½ teaspoon (1-2g) dried yeast

¼ teaspoon (1g) garlic powder

2 teaspoons (10mL) olive oil

½ cup (120mL) milk

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Sauce

⅓ cup (80mL) canned crushed tomatoes

1 teaspoon (5g) tomato paste

A small pinch of sugar

A few pinches of dried pizza herbs

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Toppings

5-6 oz (140-170g) low-moisture mozzarella

Grated parmesan

Additional olive oil and pizza herbs

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1. Combine all dough ingredients and knead until smooth and elastic, adding more flour if too wet

2. Cover dough and let it double in size for 1-2 hours, or refrigerate for 1-7 days

3. Coat a 10-inch non-stick skillet with olive oil, pizza herbs, and salt

4. Transfer dough to pan and flatten with fingertips, stretching slightly wider than desired

5. Rub surface with olive oil and let rise in pan for at least 30 minutes

6. Combine all sauce ingredients and grate cheese while dough rises

7. Position oven rack close to broiler and heat broiler to maximum

8. Turn burner to medium heat under dough and cook until bottom is browned, about 6-7 minutes

9. Remove pan from heat and spread sauce edge to edge

10. Dust sauce with parmesan and spread mozzarella edge to edge

11. Add any additional toppings desired

12. Transfer pan under hot broiler and cook until cheese is brown, about 2 minutes

13. Remove from oven and cool until solid enough to slide out, no more than 5 minutes

14. Slide pizza onto cooling rack and let cool to eating temperature

15. If bottom is too soft, slide back into pan and fry over medium heat for 1 minute until sizzling

16. Slice and serve