Is bread really the foundation of human society or could we live without it? Find it out while making this tasty skillet pizza!
Ingredients
(6 pizza)
Starter
- ⅞ cup / 100g Flour
- ½ cup / 100ml Water
- 1g Fresh yeast
Dough
- 2¾ cup / 325g All purpose flour
- ¼ oz / 5g Fresh yeast
- ⅞ / 200ml Lukewarm Water
- 2 teaspoons / 10g Extra virgin olive oil
- 1 teaspoon / 5g Salt
Sauce
- 1 medium Onion (finely cut)
- 1 teaspoon Salt
- 2 tablespoons / 30ml Oil
- 1 clove Garlic (crushed)
- 14 oz / 300g Tomato pure
- 3-4 leaf Fresh basil
- 5-10 leaf Fresh oregano
Topping
- 5 oz / 150g Mozzarella
- 10 oz / 300g Grated cheese (Gouda, Edam…)
Kitchen utensils
- Ø8″ / Ø20.5cm Cast iron skillet
How to make Skillet pizza
Starter
- Making a starter is not absolutely necessary but it will provide a more complex flavor for the dough. Combine flour, water and the yeast in an airtight container and put it into the fridge for 4 – 6 hours. It will double in size so choose a big enough box.
Dough
- Measure flour into a kneading bowl and sprinkle fresh yeast on top. No need to dissolve the yeast.
- Pour in the olive oil and at least half of the water.
- Add the starter in too. It tends to stick to the box but mixing it with some flour from the bowl will help salvage every bit without much effort. If starter is not used, just add the equivalent amount of flour and water to the bowl.
- Knead the dough until it comes together, gradually adding the remaining water and the salt. We are after a sticky humid dough as we are going to bake the pizza in a low temperature home oven. Flouring our hand will prevent the dough to stick to it.
- Take the dough out onto a floured surface.
- Separate into two and shape the dough into elongated forms for easier measuring.
- Cut the dough up into 6 equal parts, that should make over 4oz / 120g balls which will be enough to cover a Ø8″ / Ø20.5cm skillet nicely.
- Make balls from the dough, cover them with a wet kitchen cloth and keep them until double in a 68°F – 81°F / 20°C – 27°C place for 45 – 90 minutes. It’s an optional step but it helps a lot when stretching the pizza by hand.
Sauce
- Pour oil into a pan and caramelize the onions then add the crushed garlic and fry it until it gets fragrant. (Check out the Low Carb Condiments for detailed Tomato Sauce recipe)
- Pour the pureed tomato and add basil, oregano and salt then cook it on low heat until about quarter of the liquid evaporates. Add salt to taste.
Topping
- Grate the cheese and cut the necessary ingredients up.
Assembly
- Stretch the dough to the size of the skillet. If we let the dough raise, it should be elastic enough to be able to do the stretching by hand otherwise use a rolling pin. Oiled or floured hands will keep the dough from sticking to our hands. Check out How to shape a pizza like a pro!
- Place the dough into the skillet or just leave it where it was stretched.
- Cover the dough and place the skillet with the dough to a 68°F – 81°F / 20°C – 27° place to raise for about 30 minutes. When the growth starts to be visible we can proceed to the next step.
- Spread 1-3 spoon of sauce all over the dough.
- Add favorite toppings and cheese. Set the oven’s broiler to its maximum then start making our skillet pizza on the cooktop on medium to high heat.
- After about 30 – 60 seconds we may check the bottom of the pizza. If golden brown spots are already there, the crust is done.
- With the oven’s broiler already on, put the skillet onto the top shelf for 3 – 5 minutes until the cheese is melted and golden brown spots are visible all around the pizza.
Enjoy!
Note: The raw dough can be kept in the fridge in airtight containers for at least a week. When a dough is needed, just stretch and put it into the skillet then carry on as it were a fresh dough.
Skillet Pizza Recipe
Is bread really the foundation of human society or could we live without it? Find it out while making this tasty skillet pizza!
Equipment
- Ø8″ / Ø20.5cm Cast iron skillet
Ingredients
Starter
- ⅞ cup / 100g Flour
- ½ cup / 100ml Water
- 1 g Fresh yeast
Dough
- 2¾ cup / 325g All purpose flour
- ¼ oz / 5g Fresh yeast
- ⅞ / 200 ml Lukewarm Water
- 2 teaspoons / 10g Extra virgin olive oil
- 1 teaspoon / 5g Salt
Sauce
- 1 medium Onion finely cut
- 1 teaspoon Salt
- 2 tablespoons / 30ml Oil
- 1 clove Garlic crushed
- 14 oz / 300g Tomato pure
- 3-4 leaf Fresh basil
- 5-10 leaf Fresh oregano
Topping
- 5 oz / 150g Mozzarella
- 10 oz / 300g Grated cheese Gouda, Edam…
Instructions
Starter
- Making a starter is not absolutely necessary but it will provide a more complex flavor for the dough. Combine flour, water and the yeast in an airtight container and put it into the fridge for 4 – 6 hours. It will double in size so choose a big enough box.
Dough
- Measure flour into a kneading bowl and sprinkle fresh yeast on top. No need to dissolve the yeast.
- Pour in the olive oil and at least half of the water.
- Add the starter in too. It tends to stick to the box but mixing it with some flour from the bowl will help salvage every bit without much effort. If starter is not used, just add the equivalent amount of flour and water to the bowl.
- Knead the dough until it comes together, gradually adding the remaining water and the salt. We are after a sticky humid dough as we are going to bake the pizza in a low temperature home oven. Flouring our hand will prevent the dough to stick to it.
- Take the dough out onto a floured surface.
- Separate into two and shape the dough into elongated forms for easier measuring.
- Cut the dough up into 6 equal parts, that should make over 4oz / 120g balls which will be enough to cover a Ø8″ / Ø20.5cm skillet nicely.
- Make balls from the dough, cover them with a wet kitchen cloth and keep them until double in a 68°F – 81°F / 20°C – 27°C place for 45 – 90 minutes. It’s an optional step but it helps a lot when stretching the pizza by hand.
Sauce
- Pour oil into a pan and caramelize the onions then add the crushed garlic and fry it until it gets fragrant. (Check out the Low Carb Condiments for detailed Tomato Sauce recipe)
- Pour the pureed tomato and add basil, oregano and salt then cook it on low heat until about quarter of the liquid evaporates. Add salt to taste.
Topping
- Grate the cheese and cut the necessary ingredients up.
Assembly
- Stretch the dough to the size of the skillet. If we let the dough raise, it should be elastic enough to be able to do the stretching by hand otherwise use a rolling pin. Oiled or floured hands will keep the dough from sticking to our hands. Check out How to shape a pizza like a pro!
- Place the dough into the skillet or just leave it where it was stretched.
- Cover the dough and place the skillet with the dough to a 68°F – 81°F / 20°C – 27° place to raise for about 30 minutes. When the growth starts to be visible we can proceed to the next step.
- Spread 1-3 spoon of sauce all over the dough.
- Add favorite toppings and cheese. Set the oven’s broiler to its maximum then start making our skillet pizza on the cooktop on medium to high heat.
- After about 30 – 60 seconds we may check the bottom of the pizza. If golden brown spots are already there, the crust is done.
- With the oven’s broiler already on, put the skillet onto the top shelf for 3 – 5 minutes until the cheese is melted and golden brown spots are visible all around the pizza.
Notes
The raw dough can be kept in the fridge in airtight containers for at least a week. When a dough is needed, just stretch and put it into the skillet then carry on as it were a fresh dough.
Pin now, Enjoy later!
Wow! I can have this for breakfast. The crust looks perfect!
Surprisingly, the crust is just like an oven baked one. The only downside is that we can have only as big pizzas as our biggest skillet.