Go Back

Skillet Pizza Dough

A tasty dough that makes approximately 5 rounds that fill a 10-inch Cast-Iron Skillet
Prep Time 30 mins
Cook Time 17 mins
Rise Time 6 hrs
Servings 5


  • 1000 Grams All-Purpose Flour (8 1/3 Cups)
  • 700 Grams Water, 90°F to 95°F, 32°C to 35°C (2 3/4 Cups + 2 1/2 Tablespoons)
  • 20 Grams Fine Sea Salt (1 Tablespoon + 1 Teaspoon)
  • 2 Grams Dry Active Yeast (1/2 Teaspoon)


  • 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.


If the dough sticks to your fingers during mixing, feel free to wet your hands with water a few times.