Ingredients

• 3/4 cup luke warm water
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, smashed and peeled
• 1 1/4 cups grape tomatoes, quartered
• salt and pepper
• 4 ounces mozzarella cheese, shredded
• 1/2 teaspoon crushed red pepper flakes
• 1 pinch oregano

Instructions

1. For the dough:.

2. In a small bowl, stir together the luke warm water, yeast and sugar. Let stand until foamy about 3 to 5 minutes.

3. Using a standing mixer with the dough hook attachment, mix the flour and salt at low speed. Mix the yeast mixture along with the olive oil. And let the mixer run at medium speed for about 6 minutes or until dough is smooth.

4. Transfer the dough to a greased large mixing bowl, turning to coat; cover with plastic wrap and let rise for until doubled about 45 to 60 minutes. Punch down dough before using.

5. Putting the pizza together:.

6. Press the dough into a greased 9 to 10 inch cast iron skillet, and let rise until doubled in size about 20-30 minutes.

7. Preheat the oven for 400 degrees F. In a medium skillet heat 1 tbls olive oil over medium heat. Add the garlic and cook, stirring for 1 minute. Add the tomatoes season with salt and balck pepper and cook for 1 more minute. Remove from heat and cool a few minutes. Discard the garlic.

8. Drizzle the remaining olive oil over the dough; spoon the tomato mixture on top, leaving a 1 inch border. Bake until golden and bubbly about 25 minutes. Sprinkle the cheese, crushed red pepper and oregano on top and bake until the cheese melts, about 5 minutes. Let cool in pan for 20 minutes before serving.