Pan pizza margherita cooked in a skillet

Stir a little flour and the whole sachet of yeast into the 600 ml of cold water to activate the yeast.

Mix the salt into the flour, then add the yeasted water a little at a time with one hand, keeping the other hand free, about 10 to 15 minutes.

Turn the sticky dough onto the bench and knead, pushing forward and back with the palms and rotating, without adding more flour.

Cover with a damp cloth and rest at least half an hour, up to an hour.

Knead again until smooth, work in a little extra virgin olive oil and knead once more until it bounces back straight away.

Rest in the covered bowl at room temperature 90 minutes to two hours until at least doubled.

Divide into 270 gram balls and put them in oiled airtight containers for about two hours; four to four and a half hours from first kneading to the first pizza.

Heat a cast iron pan very hot, about five minutes, and oil it all over.

Turn a dough ball out onto semolina, flour the top, press from the middle outward without touching the edges, then brush the semolina off.

Lay the pizza smooth side down in the hot oiled pan over a very low flame and stretch it out.

Spread only the tomato sauce, no pieces of tomato, leaving the edges bare.

Cover with foil and a lid and leave closed about three minutes so the steam rises and puffs the edges.

Brush oil on the edges, then flip the pizza over to cook the edges, covered, two to three minutes at a time until golden brown.

Turn it back, top generously with San Marzano tomato, basil, pecorino and mozzarella, and drizzle with oil.

Cover and cook on a very low flame until the mozzarella melts; 15 to 20 minutes in total.