Skillet Pizza with Mesquite Char — Naples in a Frying Pan

My notes from Pizza Pilgrimage in Naples smell like wood smoke and confidence. I don't have a domed oven — I have cast iron and audacity. A pinch of mesquite flour in the dough tricks the crust into thinking it summered near a scrub brush.

What you'll need

• 300g bread flour, 1 teaspoon salt, 1 teaspoon sugar
• 1 teaspoon active dry yeast bloomed in 200ml warm water
• 1 tablespoon olive oil, 1 tablespoon mesquite flour (optional char-theater)
• Crushed San Marzano tomatoes simmered 10 minutes with garlic, salt, pinch of sugar
• Fresh mozzarella, basil, and dignity

How it comes together

1. Mix dough; knead until smooth. Proof until doubled — patience is imported.
2. Stretch to fit a 12-inch skillet; dimple like you mean it.
3. Preheat oven 260°C (500°F). Heat skillet on stove with thin oil film, lay dough, blister 2 minutes.
4. Sauce, cheese, basil; bake until leopard spots argue in your favor — about 8–10 minutes.
5. Cool one minute before slicing, or you'll burn faith and fingertips.

Carl says: If the cornicione puffs like a boast, you did fine. Naples forgives skillet diplomats.