Assigned to Salt, Pepper, & Oregeno and Cast Iron Pan
Depending on how much you want add in some pinches of kosher salt, freshly ground pepper, and some Italian Oregano
We're going to season our pan because we want the dough to pick up the seasoning directly and not for it to get lost in the sauce
With the can of tomatoes, reach your hand in and starting crushing the tomatoes. You'll want to reach a relatively smooth consistency, but there are no rules on this.
What we are making is called a "raw sauce" so no cooking before the pizza required
You'll want to add in the cheese to the top of the pizza, you'll also want to make special attention to add a good bit of cheese along the edges of the cast iron pan on top of the dough - this will give you the special crispy crust