Pourable pizza dough

Put the double zero flour in a mixing bowl with the yeast, salt, honey and olive oil.

Pour in the warm water, about 105F, and mix.

Mix five or six minutes, scraping down with a spatula, to a very thin batter.

Cover with a plate and leave on the counter an hour and a half, until bubbly.

Stir with a ladle to knock the bubbles out.

Grease a cast iron pan generously with olive oil.

Pour the batter in from a plastic bag with the corner cut off, in a very thin layer, so that it sits on top of the oil rather than mixing into it.

Cook over medium high heat and wait for lots of bubbles to form and the surface to dry enough to be safe to flip.

Flip, cook the bubbly side a minute or two, then flip back and keep working the smooth side until it is crisp and golden and the bubbly side is dry to the touch.

Spread pizza sauce over the precooked crust, whose holes hold the sauce.

Top with fresh mozzarella, grated Parmigiano Reggiano and pepperoni, and do not overload it.

Finish under the broiler three or four minutes, or in a 500F oven until heated through and the toppings are cooked; his took about four minutes.

Transfer to a cutting board to slice.