This is a double recipe of the skillet pizza in Bread Toast Crumbs.
This recipe yields 6 rounds of pizza dough. You can halve it, but know, too, you can refrigerate extra dough. I typically bake off 4 pizzas and refrigerate 2 rounds of dough (in individual quart containers), which I bake on the following evening, sometimes just brushed with olive oil and sprinkled with sea salt, sometimes as described here with sauce and mozzarella.
If you are unfamiliar with the peasant bread dough, it is a very wet, no-knead dough. The key when handling it, is to use as much flour as necessary to keep it from sticking to the board and your hands.
Crème fraîche is my favorite ingredient for making a super flavorful pizza fast. A thin layer of crème fraîche plus roasted or sautéed vegetables or meat plus mozzarella is a simple formula that always seems to work out.
I like the balls of fresh mozzarella that aren't in brine. The brined balls tend to make the dough very wet. I prefer to pull the mozzarella into chunks as opposed to grate it, but I have used pre-grated mozzarella with success, too. My kids enjoy pulling the balls of mozzarella into pieces, so I've been sticking to the balls recently. —Alexandra Stafford