No-knead cast iron pan pizza

Measure about 280 g (two cups) flour and water at 60 to 65 percent hydration.

Add salt at about 2.5 to 3 percent and instant yeast at about half a percent of the flour weight, and mix them into the flour.

Add a little olive oil, then most of the water, mixing just until no dry flour remains.

Cover tightly in a bowl at least six to eight times the dough's volume and leave at room temperature overnight. Rub dry flour on the hands to clean off the wet dough.

About an hour before shaping, give the dough a couple of turns: reach around the edges, pull up and fold it over itself a few times.

On a lightly floured board, divide in two and ball each piece, tucking underneath while rotating and pinching the bottom for a smooth top.

Put plenty of olive oil in the cast iron pans, add the dough balls and turn to coat.

Cover and leave at room temperature to relax, an hour or a couple of hours (almost two hours here).

Sauce: smash and roughly chop garlic; cook in olive oil that is not too hot with pepper flakes and dried oregano.

Add the tomatoes and chop them in the pot with a pastry cutter (or use a hand blender, crushed tomatoes or a masher); add the basil stems, simmer and season with salt.

Press the dough out to every corner and edge of the pans, popping bubbles and lifting to release any air trapped underneath.

Preheat the oven to 550F, its hottest, with the rack on the lowest position.

Spread sauce generously all the way to the edges, picking out basil stems.

Top with cheese up to the edges of the pan (pre-shredded on one, string cheese chunks on the other), chorizo, Parmesan, some basil leaves and a sprinkle of salt.

Bake at 550F about 10 to 12 minutes.

If the tops are done but the bottoms are not crisp, finish the pans on the stovetop.

Finish with fresh basil and more Parmesan; let the cheese crust cool slightly to crisp.

Scrape out the edges, slice with a pizza wheel, and add hot honey to one pizza.