Pepperoni Pan Pizza

Make the dough

1. Stir together the flour, yeast, water and salt then knead lightly until the dough comes together.
2. No need to knead the dough intensely, you just want all the ingredients to be well-mixed.
3. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in the fridge for 12-18 hours. 
4. Remove the pizza dough from the fridge 2 hours before you're planning on serving.
5. Allow it to come to room temperature for an hour then transfer the dough to a lightly floured surface.
6. Split the dough into four dough balls then cover loosely with a damp tea towel.
7. Allow the dough to rise for 30 minutes then transfer to an oiled cast iron pan (if you only have one pan, you can cook them one at a time).
8. Preheat the oven to 250°C/480°F (or as hot as your oven goes).

Prepare the pizza

1. Press the dough into the pan with the tips of your fingers.
2. Top with a generous spoonful of pizza sauce, mozzarella and pepperoni. 
3. Place the pizza in a very hot oven and allow to bake for 15-20 minutes until golden and bubbling.
4. Remove from the oven and allow to rest for 5 minutes then carefully remove the pizza with a spatula, top with fresh basil, slice and serve.