Pioneer Woman Cast Iron Pizza

Directions

• Bloom the yeast: Sprinkle 1 teaspoon active dry yeast and 1 teaspoon sugar over 1 cup warm water (90 to 100°) in a stand mixer bowl, then whisk. Let it sit about 5 minutes until bubbles form on top.
• Mix the dough: Add 2 1/2 cups flour, 2 tablespoons olive oil and 1 1/2 teaspoons kosher salt, then mix with the dough hook on low for about 2 minutes. Scrape the bowl, then mix on medium-low for 2 to 3 minutes more until everything is well incorporated.
• Let it rise: Drizzle 1 tablespoon olive oil over the dough and down the sides of the bowl, then flip the dough with a rubber spatula to coat it. Cover with plastic wrap and let it rise for 1 hour, or chill it for up to 2 days if you want pizza another night.
• Oil the skillet: Pour 2 tablespoons olive oil into a 12-inch cast-iron skillet. Spread it over the bottom and sides with your hands.
• Press and proof: Transfer the dough to the skillet, flip it to coat both sides in oil, then press it out with your fingers. If it keeps shrinking, cover it with plastic wrap for 10 minutes. Then proof it for 1 1/2 hours, or 30 minutes to 1 hour longer if it came from the fridge.
• Heat the oven: About 45 minutes before the proofing ends, heat the oven to 475° and put one rack on the bottom. That way the oven is fully hot when the pizza goes in.
• Add sauce and cheese: Sprinkle 2 tablespoons parmesan over the dough, then spread 3/4 cup Homemade Pizza Sauce all the way to the edges. Top with 1 1/2 cups mozzarella, also out to the edges.
• Add the toppings: Remove 1/4 pound hot Italian sausage from its casings and pinch off small pieces. Toss 3 sliced mini sweet bell peppers and 1/4 sliced red onion with the last 1 tablespoon olive oil. Scatter the sausage, peppers, onion and 2 tablespoons dried banana peppers over the pizza, then finish with the remaining 1/2 cup mozzarella.
• Bake the pizza: Bake on the bottom rack for 18 to 23 minutes. It's done when the cheese is golden and bubbling and the bottom crust is deeply golden.
• Cool and serve: Run an offset spatula or butter knife around the crust to loosen it, then sprinkle with 2 tablespoons chopped Italian parsley and the remaining 1 tablespoon parmesan. Let it cool 5 minutes, then move it to a wire rack or cutting board and serve warm.