Skillet Pizza
Ever tried making your own pizza dough? It’s easier than you think and fun to do with the family! This recipe uses an iron skillet to create the perfect pan-style crust without butter!
{makes enough to make two doughs – for a single pizza, reduce the flour, yeast, sea salt, and water by half}
– Recipe by Andrew Sciabica
Skillet Pizza
Rated 3.7 stars by 3 users
Category
Dinner
Servings
2 Pizzas
Prep Time
8 hours
Cook Time
15 minutes
Ingredients
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2 1/2 Cups Bread Flour
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2 Tsp Sea Salt
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1/2 Tsp Yeast
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1 Cup Water
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2 Tsp Extra Virgin Olive Oil
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1 1/2 Cup Pizza Sauce
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12 Oz Mozzarella
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2 Oz Pecorino Romano
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4 Pieces Fresh Basil
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1 Tsp Sciabica's Basil Extra Virgin Olive Oil
Directions
Making the Dough
Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times the volume of the dough to account for rising.
Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. The dough should rise dramatically and fill the bowl.
Sprinkle the top of the dough lightly with flour, transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
Making the Pizza
Pour 1 to 2 tablespoons of oil in the bottom of a 10 inch cast iron skillet or round cake pan. Place a ball of dough in the pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading the oil around the entire bottom and edge of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat the oven to 550F.
After two hours, the dough should be mostly filling the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.
Top each the round of dough with 3/4 cup of sauce, spreading the sauce with the back of a spoon into every corner. spread evenly with Mozzarella cheese, letting the cheese go all the way into the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves on top (if desired).
Transfer pan to oven and bake 12-15 minutes or until the top of the crust is golden brown and bubbly. Use a thin spatula to lift the pizza and make sure that the bottom is golden brown and crispy. Immediately sprinkle with pecorino Romano cheese. If the pizza is not as crispy as you desire, place back in oven 1-3 minutes. Transfer pizza from the pan to a cutting board. Cut the pizza into six slices and serve immediately.