Step 1

Whisk the yeast and pinch of sugar into the water and let stand 5 - 10 mins until it begins to bubble or foam.

Step 2

In the bowl of a stand mixer fitted with a dough hook, mix the flour and the salt. With the mixer set to low, add the water/yeast mixture and the olive oil.

Step 3

Knead for about 5 mins, until the dough is smooth. If it's too dry, add an additional tbsp or two of water, mixing well before adding the next. (By hand: stir together all ingredients and knead on the counter for 8-10 mins.)

Step 4

Turn out onto a lightly floured surface and knead for about 2-3 mins until the dough is very smooth and then shape it into a ball.

Step 5

Place the dough in a well-oiled large bowl, turning the dough so it is coated on all sides and cover the bowl tightly with plastic wrap. Allow it to rise at room temperature until doubled in size, 1 - 1 1/2 hrs. (Place the bowl in the warmest part of your kitchen.)

Step 6

Lightly punch down the down and divide the dough into 2 pieces. Roughly shape the divided pieces into balls and cover with plastic wrap.

Step 7

Combine the olive oil and the garlic in a small saucepan over low heat. When the oil begins to shimmer and become fragrant, turn off the heat let the oil come to room temperature with the garlic cloves still in it. After 30 mins to an hour, strain out the cloves and reserve. (Extra garlic oil can be stored in the refrigerator for future use.)

Step 8

Preheat your oven to 500 degrees F or as high as your oven will go. Once the oven is hot, place your cast iron skillet in the oven for about 5 minutes. While the pan heats, stretch the dough.

Step 9

Working with one piece and leaving the other covered, use a rolling pin or your hands to stretch the dough into a round shape (about 12 inches). If the dough springs back and loses its shape, cover it and set aside for a few mins before re-rolling (this allows the dough to relax).

Step 10

Take the skillet out of the oven (careful! it will be crazy hot!) and place on a cooling rack or trivet. Sprinkle the bottom with a little cornmeal. Place the stretched dough in the pan and stretch it evenly, a little up the sides of the pan.

Step 11

Brush the dough with 1 tbsp garlic oil. Place the skillet in the oven and bake for about 2-3 minutes, just until the dough begins to bubble.

Step 12

Remove the skillet from the oven and spread the marinara sauce evenly over the dough, bringing it right to the edges.

Step 13

Sprinkle with mozzarella and parmesan, again, bring it close to the edges. Scatter a few torn basil leaves over the pizza and brush the edges with garlic oil. Sprinkle with kosher salt and a drizzle of the garlic oil.

Step 14

Place the skillet back in the oven and bake for 10-12 mins, or until the pizza is golden brown and bubbling and the crust is cooked through. Slice and serve hot.

Step 15

Heat the oil in a large nonstick skillet over med/high heat until hot. Add the mushrooms and sprinkle with salt and pepper. Saute until golden brown and the water is released, about 5-8 minutes. Sprinkle with the thyme. Reserve.

Step 16

Brush the dough with 1 tbsp garlic oil. Place the skillet in the oven and bake for about 2-3 minutes, just until the dough begins to bubble.

Step 17

Remove the skillet from the oven and sprinkle the mozzarella and fontina cheese over the dough, bringing it close to the edges. Scatter the sautéed mushrooms over the pizza, and then add several small dollops of ricotta. Brush the edges with garlic oil. Sprinkle with kosher salt and a drizzle of the garlic oil.

Step 18

Place the skillet back in the oven and bake for 10-12 mins, or until the pizza is golden brown and bubbling and the crust is cooked through. Slice and serve hot.