This recipe uses an 8” cast iron skillet with lid.
- 2-1/2 cups “OO” flour
- ½ cup semolina flour
- 1tsp salt
- 1 TBS instant yeast
- 3 TBS olive oil
- 1 cup warm water
- Extra oil and kosher salt set aside for cooking
Ten minutes of prep if using a food processor:
Mix flours and stir once.
Add salt and stir once.
Add yeast and stir twice.
Add olive oil one TBS at a time and stir once each time.
Add water and stir until dough forms.
Roll out dough onto plastic wrap. Work the dough until a ball is formed, sprinkling extra flour if dough is too wet and sticky. Wrap loosely in plastic and let rise on counter for a half hour.
Have kosher salt and olive oil within reach.
Split dough into three batches. (I usually freeze the other two.)
Preheat skillet to medium heat
Roll out dough to fill bottom of skillet.
Coat bottom of skillet with oil and sprinkle liberally with salt.
Place dough in pan, paint the top of the dough with oil and salt as well. Cover with lid and set timer for 3 minutes.
Flip over dough, cover, and set timer for another three minutes.
Remove cover and reduce heat to prevent burning dough.
Set timer for two minutes, flipping the dough every 30 seconds.
Remove from pan; let cool slightly and serve.