¾ cup lukewarm water
1 tablespoon active dry yeast
1 teaspoon sugar
2 ¼ cups flour
1 teaspoon salt
3 tablespoons extra-virgin olive oil
Stir together the water, yeast and sugar. Let stand 3 to 5 minutes or until foamy.
Mix until well incorporated. Then knead for 5-10 minutes or until dough is smooth.
Transfer the dough to a greased bowl; turn the dough to coat with oil. Cover and allow to rise until doubled in size. (About 45 minutes) Punch down the dough before using.
If desired, you may prepare the dough a day in advance. Refrigerate the covered bowl overnight. When ready to use, punch down and allow to stand 30-60 minutes for a second rise.
To cook dough
1. Quarter the dough and shape into balls. Place on a lightly floured surface, cover with a kitchen towel and let stand at room temperature for 30 minutes.
2. Heat the 9 ½” Gotham skillet over medium heat for 10 minutes (Make sure you have a lid).
3. Flatten 1 piece of dough, then stretch into a 9-inch round. Add 1 tbsp. extra-virgin olive oil to the skillet, tilting to coat. Carefully lay the dough in the bottom of the pan and cook for 1 ½ minutes. Using a metal spatula, flip the dough, then cover and cook until the bottom is brown, about 3 minutes. Turn the dough again and, working quickly, spread ¼ cup of the tomato sauce on top. Sprinkle with ½ cup of the cheese, top with choice of toppings, then cover and cook until the cheese melts, about 1 minute longer.
4. Transfer the pizza to a cutting board let sit 5 minutes to cool. Wipe out the pan and repeat with the remaining ingredients.