Roberta’s Pizza Dough

220 g water

Started in a cast iron skillet on the stove top to crisp up the crust. Then placed the whole skillet in the oven at 500° to cook the pizza.

proof with plastic wrap in oven (if eating within 4-5 hrs) or in fridge (for next day).

I had a little trouble getting the crust large enough without tearing holes in it. I'm hoping this will improve with practice!

I made enough to freeze some and it was just as good after thawing and using. I'm using my freezer a lot since it's just me and my husband now at home.