My favorite go-to recipe for a fast and easy pizza dough that can make either 2 thin crust pizzas or one 12-inch deep dish. The recipe provides measurements in both cups and grams, with a recommendation to weigh flour and water for accuracy.
In a stand mixer, combine the yeast and water, stirring to dissolve the yeast and allowing it to activate for 5-10 minutes. Then add the flour, baking powder, and salt. Using the dough hook, knead the dough until everything is incorporated and the dough looks smooth, about 5 minutes. Lightly oil a bowl, add the dough, cover, and allow it to rise for 1 hour. Oil a 12-inch cast iron pan and then add your dough, stretching it to fit the pan. Allow it to rest and rise again in the pan for 30 minutes. Preheat your oven to 500°F and set an oven rack as close as possible to the bottom of the oven. Add your choice of toppings, mozzarella, and tomatoes. Bake for 25-30 minutes on the bottom rack of your oven. Allow it to rest for 5 minutes before serving.
