Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

To make the crust: Place the dry ingredients (except the yeast) into the bowl of a stand mixer or large mixing bowl. Mix until thoroughly blended.

Place the warm water, 2 tablespoons (25g) olive oil, yeast, and a scant 1 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.

Add this mixture to the remaining dry ingredients and beat on medium-high speed for 4 minutes using a stand mixer or electric hand mixer. The mixture will be thick and sticky, but not elastic; it won't feel like regular yeast dough. Note: You must use an electric mixer to make this dough; mixing by hand doesn't do a thorough enough job.

Cover the bowl and let the dough rest for 30 minutes or so.

Pour the remaining 1 ½ tablespoons (18g) olive oil into a cast-iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Tilt the pan to coat the bottom with the oil.

Scrape the dough from the bowl into the pan. Starting at the center of the dough and working outward toward the edges, use your wet fingers to press the dough to fill the bottom of the pan.

Let the dough rest, uncovered, for 30 minutes.

While the dough is resting, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 375°F.

When you’re ready to bake the pizza, scatter about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust right to the edge, so the cheese will become deep golden brown and crispy as the pizza bakes.

Dollop small spoonfuls of the sauce over the cheese, then sprinkle on the remaining mozzarella.

Bake the pizza on the bottom rack of the oven for 20 to 22 minutes, until the cheese is bubbling and the bottom and edges of the crust are golden brown.

Remove the pizza from the oven and place the pan on a cooling rack. Carefully run a spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools.

If desired, sprinkle freshly grated hard cheese and fresh herbs over the hot pizza. Let the pizza cool briefly, and as soon as you feel comfortable doing so transfer it from the pan to a cooling rack or cutting surface. Serve pizza hot or warm.