Panpizza

Combine dough ingredients. Just put in a bowl, stir it up until there's no dry flour left, cover it tightly with plastic wrap and let it sit at room temperature overnight. The next day rap the bowl and the whole dough should deflate, this is fine. Dump it out onto a floured surface and form a ball. Spread oil in a 24cm/10 inch iron skilled or round cake pan and place a dough ball in the middle. Rub the dough ball around and flip it a couple of times until it's completely coated in oil and the oil completely coats the sides of the pan. Cover in plastic, and let it sit for another couple hours without touching it, until it spreads out on it's own, this takes about two hours. Dock the dough with your fingertips to get rid of the super large bubbles, but be gentle, you don't want to get rid of all of them. Lift the edges gently to allow any trapped bubbles underneath to escape. Add toppings, and be sure to spread cheese all the way to the edges. Bake the pizza in 290C/550F oven directly in the skillet or pan until golden brown on top and sizzling around the edges, about 15 minutes. Peek underneath and if your pizza is a little pale, you can finish on the stovetop directly over medium heat unril it's as dark and crisp as you like it.