The dough may start to resist and shrink back that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. Heavy, dark cast iron will give you a superb crust but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. It'll rise slowly as it chills, developing flavor this long rise will also add flexibility to your schedule.Ībout 3 hours before you want to serve your pizza, prepare your pan. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. Cover the bowl and let the dough rest, undisturbed, for 40 minutes.
Wait 5 minutes and repeat then another 5 minutes, and do a fourth and final fold. Re-cover the bowl, and after 5 minutes do another fold.
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