Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the olive oil and warm water, then stir with a wooden spoon until a shaggy dough forms. Tip onto a lightly floured surface and knead for 4–5 minutes until the dough feels smooth and elastic, like a soft earlobe. Sensory cue: The dough should bounce back when you press it gently with a fingertip.

First rest: Place the dough back in the bowl, cover with a clean tea towel, and leave at room temperature for 15 minutes. This short rest relaxes the gluten so the dough stretches without tearing. Sensory cue: After resting, the dough will feel noticeably softer and more pliable to the touch.

Preheat the skillet: Place your cast iron skillet on the hob over medium-high heat. Add a drizzle of olive oil and let it warm for 2 minutes. Sensory cue: You’ll see a faint shimmer on the oil’s surface, and a drop of water flicked into the pan will sizzle instantly.

Stretch the dough: On a floured surface, press the dough into a round about 25 cm across. Don’t use a rolling pin—use your fingertips to press from the centre outward, leaving a slightly thicker rim for the crust. Sensory cue: The dough should look slightly puffy and hold its shape without shrinking back.

Cook the base: Carefully lay the dough into the hot skillet. It will start sizzling immediately. Cook for 2–3 minutes without moving it. Sensory cue: The underside will turn a deep golden brown, and you’ll smell a toasty, nutty aroma as the flour caramelises.

Add the sauce and toppings: Spread the passata over the base, leaving a 1 cm border. Sprinkle the minced garlic and oregano over the sauce, then scatter the mozzarella pieces, chicken, and mushrooms evenly. Sensory cue: The cheese should sit in clusters rather than a solid blanket—this gives you browned, blistered spots later.

Finish on the hob or under the grill: Cover the skillet with a lid or a baking sheet and cook over medium heat for 5–7 minutes, until the cheese melts and the edges look set. For a browned top, slide the skillet under a hot grill for 2–3 minutes. Sensory cue: The cheese will bubble and turn patchy brown in places, and the crust edges will look crisp and slightly charred.

Rest and serve: Carefully remove the skillet (the handle will be scorching hot) and let the pizza rest for 2 minutes. Scatter fresh basil leaves on top if you like, then slice and serve straight from the pan. Sensory cue: When you lift a slice, the base should hold firm without sagging, and the cheese should stretch in long, glossy strands.