Here's mine, I only use Cast Iron.
Add activated yeast, 1 tablespoon of bread making flour and 100ml of 30C water in a bowl, mix, leave for a few minutes.
Mix together 4 tablespoons of olive oil, pinch of salt, another 150ml of 30C water in a bowl, throw the yeast mixture in
Keep adding flour until you get a nice not-sticky dough, put it on the bench top, knead it for 5 minutes, put it back into the bowl, cover and let rest for 8 hours.
2 hours before cooking, oil up a cast iron skillet and place the now risen dough into it. Punch the dough down, let rise for a further two hours.
Blast the oven up to 250C. Punch the dough down into the skillet, add your toppings (Usually a Creme Fraiche base works best here but that's because I prefer it), place the skillet, cold, into the oven and blast that sucker for 10 minutes.
Serve. Have never had a issue with unbaked centres.