Step 1

1 Combine the flour, yeast and cold water in the bowl of a stand mixer fitted with a dough-hook attachment

Step 2

2 Mix on the lowest speed until the dough just comes together and there is no trace of dry ingredients

Step 3

3 Remove the bowl from the mixer, cover with plastic wrap and let the dough rest at room temperature for 30 minutes

Step 4

4 Return the bowl to the stand mixer; mix (still with the dough hook) on medium-low speed

Step 5

5 Add the salt; mix on medium-low for 7 to 10 minutes, until the dough is smooth and elastic

Step 6

6 Lightly flour your work surface

Step 7

7 Turn out the dough there, shaping it into a tight ball

Step 8

8 Use some oil to lightly grease a separate mixing bowl; transfer the dough, cover with plastic wrap and refrigerate for at least 20 hours, and up to 30 hours

Step 9

9 Re-flour your work surface

Step 10

10 Turn out the chilled dough there, allowing it to gently release from the bowl

Step 11

11 Divide it into four equal portions; about 250 grams each

Step 12

12 Lightly grease a baking sheet with oil

Step 13

13 Work with one portion of dough at a time, pulling its corners toward the center so they meet; press lightly so they attach, but do not flatten

Step 14

14 The dough will tighten up and take on a rounded shape

Step 15

15 Flip over the dough so it is seam-side down

Step 16

16 Gently cup the dough in your upturned hands

Step 17

17 Carefully move it in circles, taking care to prevent any tears

Step 18

18 This will help create a tight, even ball

Step 19

19 Repeat this process with the remaining portions of dough

Step 20

20 Place the dough balls on the baking sheet

Step 21

21 (At this point, the dough can be sealed in zip-top bags and frozen, for up to 3 months

Step 22

22 ) Brush them lightly with oil and cover with plastic wrap

Step 23

23 Let them rest at room temperature until the dough has nearly doubled in size, about 2 hours

Step 24

24 At least 30 minutes before baking, position a rack 4 to 6 inches from the broiler element of the oven; preheat to 500 degrees or its highest numbered setting

Step 25

25 Have your pizza toppings assembled and ready to go

Step 26

26 Place one dough ball on a well-floured surface, then sprinkle more flour on the dough itself

Step 27

27 Starting in the center, work the dough into a small disk by pushing your fingers flat into the dough, leaving the edges untouched

Step 28

28 Flip over the disk and continue until you have shaped it to about 8 inches in diameter

Step 29

29 Before you move on to stretching the dough, preheat a 12-inch cast-iron skillet on the stove top over medium heat for 3 to 5 minutes

Step 30

30 Open the oven door for 10 seconds if you have an electric oven (this lets some heat escape to make sure the broiler will actually turn on even though the oven has reached its maximum temperature) and then turn on the broiler (to high, if you have a choice)

Step 31

31 Drape the dough over the back of your hands and knuckles, being careful not to tear it

Step 32

32 Gently rotate the dough, stretching it little by little until it is 10 inches in diameter

Step 33

33 Carefully transfer the dough to the hot skillet, smoothing it into place with your hands or by sliding and shaking the skillet (use a folded towel or oven mitt since it will be very hot)

Step 34

34 Add your toppings, leaving a 1/2- to 3/4-inch border around the edge

Step 35

35 Give the dough an additional 30 seconds to 1 minute to cook; this will help ensure the bottom crust will be crisped

Step 36

36 Use oven mitts to transfer the skillet to the oven

Step 37

37 Broil the pizza for a total of 3 to 5 minutes, rotating front to back halfway through, until the crust looks puffed and browned

Step 38

38 Don't walk away

Step 39

39 A little charring on the crust or toppings is okay, but even a few seconds too much will burn the pizza

Step 40

40 Remove the skillet from the oven, then use tongs to transfer the pizza to a wire rack to cool

Step 41

41 After a few minutes, transfer the pizza to a cutting board

Step 42

42 Cut it into slices, and serve right away