This pizza dough reduces the flour of a traditional recipe. 1 tablespoon each of sugar and yeast are dissolved in 3/4 cup of water and allowed to pre-ferment until foaming. I use the measuring cup in the oven, heat off and oven light on, for about 15 minutes. Then, I add 1 1/2 teaspoons of salt and 1 cup of flour. After mixing, I spoon the dough into an oiled cast iron skillet. I par bake the crust for 5-8 minutes before adding any sauce, cheese or toppings.
