Pull-apart pizza with a Parmesan crust

Mix the dough ingredients with the paddle attachment for about two minutes, then switch to the dough hook and knead six to eight minutes until a slightly sticky ball with some strength forms; it will not fully clean the bowl.

Cover and rise at room temperature for about 45 minutes, until slightly expanded.

Refrigerate for at least four hours, up to 36.

Line the bottom of a cast iron skillet with parchment and oil the pan generously.

Sprinkle in two or three tablespoons of Parmesan, shake to coat the bottom and sides, add more as needed, break up clumps, then tap out the excess for an even layer.

In a large mixing bowl combine cheddar cheese powder and pizza seasoning.

Flour the work surface well and turn the dough out with a bowl scraper.

Pat and stretch the dough to a rough rectangle about 9 by 13 inches, finishing with a rolling pin.

Cut into strips about one inch across, then across into one-inch cubes.

Add the cubes to the topping bowl about half at a time, keeping them separate, and coat them.

Add about a cup of cheese and about a cup of toppings, mix evenly and break apart any dough chunks.

Scatter the dough evenly in the pan, cover and rise about an hour at room temperature until puffy.

Bake until the top is brown and the Parmesan edge golden brown.

Cool about five minutes in the pan, loosen the edge with an offset spatula and turn out.