2 1/2cupsflourkeep an extra 1/2 cup on the side...
1/4cupgreen bell pepperoptional
In a mixing bowl, combine, warm water, yeast, salt and olive oil.
Mix for about 5 minutes with a fork to get the yeast activated.
Slowly stir in about half of your flour into the bowl and mix together,
Mix the remaining flour in the bowl and mix until you get a nice elastic ball. If it's too sticky add more flour, if it's too dry add a little water.
Knead the dough for about 8-10 minutes.
Roll the dough into a ball and place in a bowl that is lightly coated with a little olive oil, making sure the dough is evenly coated in the oil. Place a damp cloth on top of the bowl and let sit in a warm place for no less than an hour.
After your down has risen, go ahead and cut it in half. You can store the other half in the fridge for another batch or pizza on another night!
When you're ready to cook, preheat the oven to 500F, then begin forming the dough into a ball then flatten as much as possible by hand, rolling pin, or if you're adventurous you can try the hand-toss method.
place in the skillet and continue to flatten until it has evenly cover the skillet, leave the outer edge of the dough thicker if you're a crust fan like me!
Taking a spoon, pour the marinara in the middle of the dough then in a big spiral motion, use the spoon to spread the sauce across the dough. Add some fresh basil on top.
Top with cheese, pepperoni and any other toppings you like.
Cook for about 17 minutes, let it cool for about 5 minutes, then go ahead and serve. Enjoy!
Find the full recipe at: https://www.dadwithapan.com/crispy-skillet-pizza/