Hot. Cold. Thin crust. Thick crust. With extra toppings. Or with just cheese.
But skillet pizza is an an entirely different world all its own.
Skillet pizza is a lot like a deep dish pizza in that the crust is the star of the show. The pizza dough takes almost all day to make, and because of that extra time, the crust has extra flavor and texture that hour-long doughs just can’t compete with.
Although skillet pizza takes a while to make, you don’t have to cook everything at once. I typically make the dough and cook half of it the first day, and then the other half the next. As a result, my family can enjoy skillet pizza two days in a row with almost no effort the next day.
A tasty dough that makes approximately 5 rounds that fill a 10-inch Cast-Iron Skillet
Course Main Course
Cuisine American
Keyword Skillet Pizza
Prep Time 30 minutesminutes
Cook Time 17 minutesminutes
Rise Time 6 hourshours
Total Time 6 hourshours47 minutesminutes
Servings 5Rounds
Calories 758kcal
Ingredients
1000GramsAll-Purpose Flour(8 1/3 Cups)
700GramsWater, 90°F to 95°F, 32°C to 35°C(2 3/4 Cups + 2 1/2 Tablespoons)
20GramsFine Sea Salt(1 Tablespoon + 1 Teaspoon)
2GramsDry Active Yeast(1/2 Teaspoon)
Instructions
10:00 AM – Measure 700 grams water into a large container. Put 2 grams (1/2 teaspoon) of dry active yeast into a smaller container. Take 14 grams (3 tablespoons) of the water from the large container and combine it with the yeast in the smaller container. Cover the yeast mixture and set aside.
10:05 AM – Measure 1,000 grams (7 3/4 cups) all-purpose flour into a large container with a lid. Combine it with the remaining 686 grams water until thoroughly incorporated. Cover and set aside for 20 to 30 minutes.
10:30 AM – Add the yeast mixture and the salt to the top of the dough. Fold the dough over the new ingredients, squishing and pinching as you go. Continue folding and mixing until yeast and salt are thoroughly incorporated throughout the dough. Cover and set aside for 30 minutes to 60 minutes.
11:30 AM – Stretch and fold the dough.
5:30 PM – Turn out the dough onto a floured work surface. Divide the dough into 5 equal pieces with a dough chopper/bench scraper, with each piece weighing in at around 340 grams.
5:35 PM – Shape each dough piece into a round, using the bench scraper to slide under and push the dough around the edges.
5:45 PM – Place the dough onto a lightly greased baking sheet, leaving enough room for the dough to rise. Lightly grease and cover with plastic wrap. Let rise for 30 to 60 minutes.
6:45 PM – Refrigerate dough.
Notes
If the dough sticks to your fingers during mixing, feel free to wet your hands with water a few times.
Once you’ve made the dough, you can decide whether you want to bake it right away or if you want to bake it in a day or two. The dough will keep just fine for 2-3 days in the fridge.
If you want to go ahead and bake the dough right away, give the dough at least 30 to 60 minutes in the fridge to make it easier to shape.
1GramsItalian Seasoning(Sprinkle on Crust to Taste)
14GramsParmesan Cheese(About 1 Tablespoon)
Barbecue Chicken Pizza
1RoundSkillet Pizza Dough(See Above Recipe)
140GramsBarbecue Sauce(About 1/2 Cup)
111GramsShredded Cheese(About 1 Cup)
35GramsChicken(About 1/4 Cup)
37GramsBell Pepper(About 1/4 Cup)
1GramsGarlic Salt(Sprinkle on Crust to Taste)
1GramsOnion Powder(Sprinkle on Crust to Taste)
1GramsItalian Seasoning(Sprinkle on Crust to Taste)
Instructions
Preheat oven to 500° Fahrenheit (260° Celsius).
Thoroughly grease 10-inch cast-iron skillet to prevent sticking.
Remove dough from the refrigerator and turn out onto a lightly greased work surface. Gently stretch the dough to the width of the skillet, and then place it in the skillet.
Cover the dough with sauce, sprinkle with cheese, and arrange pepperoni to personal preference.
Lightly spray the crust with butter and season to personal taste.
Bake in the oven for 15 to 20 minutes (I found that 17 minutes in my oven was perfect).
Carefully remove the skillet from the oven and place it on a heatproof surface, such as the stovetop. Carefully transfer pizza to a cutting board. Slice, serve, and enjoy!
Notes
Watch your pizza closely during those last five minutes of baking! A minute in the oven can make the difference between a perfectly cooked pizza and a burnt one.
Did You Try It?
I love it when friends and family members try my recipes. If you liked this recipe, let me know in the comments below. And please tell me your suggestions, too! If you have a favorite pizza topping combination, I’d love to add it to my variations.