Keto-Friendly Cheesy Pan Pizza

To make the dough: Combine all the ingredients and mix and knead — by hand or stand mixer fitted with the dough hook — until the dough is bouncy and firm, about 2 minutes.  

Cover the dough and allow it to rise until it’s puffy but not quite doubled in bulk, about 60 minutes. 

Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of comparable size, or a 10” round cake pan or 9” square pan.  

Tilt the pan to spread the oil across the bottom and use your fingers or a brush to spread some oil up the edges as well.  

To shape the crust: Transfer the dough to the pan and turn it once to coat both sides with the oil. Press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point the dough should reach the edges of the pan; if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time.  

Cover the crust and let it rise until puffy, about 60 to 90 minutes. 

About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 450°F. 

To bake the pizza: When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust so no bare dough shows; this will yield caramelized edges.  

Dollop small spoonfuls of the sauce over the cheese. Laying the cheese down first like this will prevent the sauce from seeping into the crust and making it soggy. Sprinkle on the remaining mozzarella. 

Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling, and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top oven rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use visual cues and your own preferences to gauge when you’ve achieved the perfect bake. 

Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy. 

Serve the pizza anywhere from medium-hot to warm.  

Storage information: Store any leftover pizza, well wrapped, in the refrigerator for a couple of days; freeze for longer storage.