Step 1

1 At least 30 minutes before you bake the pizza, preheat the oven to 425 degrees

Step 2

2 Lay the sliced shiitakes on a rimmed baking sheet; drizzle with oil and season lightly with salt and pepper

Step 3

3 Toss to coat, laying them flat again as needed

Step 4

4 Roast for 5 minutes, until just tender when pierced with a sharp knife

Step 5

5 Let cool

Step 6

6 Increase the oven temperature to 500 degrees or its highest numbered temperature setting (for your pizza)

Step 7

7 Generously flour your work surface

Step 8

8 Transfer one ball of dough there, and sprinkle more flour on top of the dough

Step 9

9 (If you plan to use all the portions of dough right away, keep them covered

Step 10

10 ) Use your fingertips to start flattening the dough into a round

Step 11

11 Continue to gently stretch the dough until you have a round about 10 inches in diameter, frequently rotating it and flouring the counter or dough as needed so nothing sticks

Step 12

12 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 that is an option)

Step 13

13 Have your pizza toppings ready to go nearby

Step 14

14 Preheat a 12-inch cast-iron skillet on the stove top, over medium heat, for 3 to 5 minutes

Step 15

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

Step 16

16 Allow the dough to just start to cook and dry out on bottom (a minute or less; you'll see it looking less wet and starting to puff)

Step 17

17 Spread the roasted red pepper sauce evenly over the dough, leaving a 1/2- to 3/4-inch border around the edges

Step 18

18 Cover with the slices of smoked mozzarella

Step 19

19 Scatter the roasted shiitakes and/or grilled onions, if using, over the cheese, then add the banana peppers

Step 20

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

Step 21

21 Brush the edges lightly with oil, then sprinkle the Parmigiano-Reggiano on them, as needed

Step 22

22 Use oven mitts to transfer the skillet to the oven

Step 23

23 Broil the pizza for 3 to 5 minutes, rotating halfway through, until the crust looks puffed and browned

Step 24

24 Don't walk away

Step 25

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

Step 26

26 Remove the skillet from the oven, then use tongs to transfer the pizza to a wire rack to cool for a few minutes

Step 27

27 Transfer the pizza to a cutting board

Step 28

28 Cut into slices and serve right away