In a large bowl, measure the flour. Add the salt and mix to disperse. In a separate bowl, add the yeast to the warm water (75-80F). Mix until there are no more lumps. Let sit for a few minutes or until foamy on the top.
Using a Danish Dough Whisk, or large spoon or fork, stir the water and yeast into the flour mixture. With wet hands, knead the dough for 3-5 minutes.
Cover and let sit on the counter for 1- 2 hours until doubled in size.
Scrape dough out onto a lightly floured counter and begin shaping your pizza dough balls. Divide the dough into three equal parts. Oil three small bowls and place a dough ball in each. Cover and allow to rise until nearly doubled in size.
Note- if you prefer a thinner crust pizza- divide the dough into 4 equal pieces.
With your oven rack set towards the top of the oven, heat the oven and cast iron skillet to 475F- we use a 10 inch skillet.
Stretch the pizza dough into about a 9 inch round. Place onto a piece of parchment paper large enough to have extra along the sides. Hold the sides of the parchment paper to create a little hammock that holds your shaped crust as you put it in the skillet.
Carefully put your dough into the cast iron skillet.
Place the skillet in the heated oven and bake for 3-4 minutes or until the crust sets
Remove from the oven and add your sauce, toppings, and seasonings of choice leaving an ½ inch untopped crust all the way around.
Return the skillet to the oven. Bake until the crust is a deep golden brown around the edges and the cheese is bubbly (about 10 more minutes but keep an eye on it)
Carefully remove the pizza by grabbing the parchment paper sides. Allow to cool on a rack for 5 minutes. Enjoy!
