Averie Cooks

-1 To a floured work surface, add the dough and roll out into a 10 to 12-inch diameter circle. If dough is overly springy and resistant to rolling easily, allow it to rest at room temperature for another 30 minutes or so.
-1 To a 12-inch cast iron skillet, add the olive oil, and transfer the dough to the skillet.
-1 Cook over medium-high heat until the bottom side is lightly browned, about 2 to 3 minutes.
-1 Flip the dough, turn the heat to low, add the pizza sauce (leave a bare 1/2-inch perimeter), evenly top with the cheese, pepperoni, cover skillet with a lid, and cook until the cheese has melted, about 2 to 3 minutes. Alternatively, if you prefer your cheese to be more browned + melted rather than just melted (which is what I prefer), place the skillet underneath the broiler for about 2 minutes, or until the cheese is as browned as desired. If you're broiling, watch it very closely so it doesn't burn.
-1 Optionally garnish with parsley and serve immediately. Pizza is best warm and fresh.