Pan-Style Thick Crust sausage Pizza

Pan-Style Thick Crust sausage Pizza 

Dietary Information
⦁ Contains Gluten (Flour)
⦁ Contains Dairy (Cheese)
⦁ Contains Pork (Pepperoni)

Ingredients List
The Dough:
⦁ 350g | 12.5 oz Bread Flour (approx. 2.5 cups)
⦁ 240 g| 8.5 oz Warm Water
⦁ 1 tsp Instant Yeast
⦁ 1 tsp Salt
⦁ 1 tbsp Olive Oil
⦁ Crucial: 3 tbsp Vegetable Oil (for the pan)

Toppings:
⦁ 200 g | 7 oz tomato tomato sauce (sauce must be thick)
⦁ 250g  | 9 oz Low-Moisture Mozzarella Cheese, shredded (shred it yourself for best melt)
⦁ 100g  | 3.5 oz Beef sausage slices or any sausage of your choice

Step-by-Step Guide
⦁ Make Dough: Combine flour, yeast, salt, olive oil, and warm water in a bowl. Mix until a shaggy dough forms. Knead for 5–7 minutes until smooth.
⦁ The Oil Soak: Pour the 3 tbsp of vegetable oil into a 10-inch or 12-inch cast-iron skillet. Place the dough ball into the skillet and turn it over to coat completely in the oil. Cover tightly with plastic wrap.
⦁ Proof: Let it rise in a warm place for 1.5 to 2 hours. The dough should relax and spread to fill the pan.
⦁ Preheat: Preheat oven to a blazing 230°C (450°F).
⦁ Top: Gently press the dough to the edges of the skillet to remove large air bubbles. Spread sauce edge-to-edge (no naked crust!). Top with mozzarella, making sure cheese touches the hot cast iron edge (this creates the crispy cheese ring). Top with pepperoni.
⦁ Bake: Bake for 15–20 minutes. The cheese should be bubbling and browned, and the edges crispy. Run a spatula around the edge and lift slightly to ensure the bottom is golden fried.
⦁ Rustic Image Prompt: A top-down view of the pizza still inside a well-seasoned, black cast-iron skillet. The pepperoni pieces are cupped and slightly charred on the edges. The cheese is browned and bubbly. The thick crust edge looks oily and fried.