There’s not really much to say about this, except that you have to try this. Now. I love making pizza crust, but it usually ends up thinner than I like; this one was tender, tasty, and more like takeout pizza than usual. And by takeout, I mean national chain takeout, not good neighborhood pizzeria takeout. But sometimes that’s what you want.
I normally wouldn’t make this on a weeknight, but I wasn’t all that hungry when I got home from work, and Greg was working late. So I started the crust in my stand mixer, let it knead for about ten minutes, and then spread it in two cast iron skillets as directed, covered them with towels, and let them rise for an hour and a half while I went out hunting vintage fabric. When I came back, they were ready to go (with some more pressing and shaping, of course, now that the gluten had relaxed and the yeast had done its yeasty work), so I topped them and stuck them in the oven. Of course, this meant I didn’t eat until after 8, but that was ok. Huge thanks to Rebekah for this one!