Skillet Pizza…Does it get any better?

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In my house, we eat a lot of pizza. So, its nice to be able to make pizza that is prepared in different ways so the meal doesn’t get boring. I also tend to load it up with vegetables so that it can be a healthier meal than you may get when ordering take out. And just when I thought I had perfected the art of making pizza, I watched a video on bonappetit.com that taught me a whole new cooking method of cooking that might just create, the perfect pizza. Learn how to do it yourself and enjoy your next pizza night even more than the last. Special tools needed: A cast-iron skillet and oven that heats up to at least 500 degrees. 


Let your pizza dough proof unrefrigerated for at least an hour before you are ready to cook it. Preheat the oven as high as it will go (mine goes to 550 F and that works fine but up to 700 F is great too) Heat a cast-iron skillet on the stove over medium high. Toss or hand form the dough into a round shape as large as the skillet, being careful not to tear any holes in the dough as it stretches. Over the bottom of the dough with a generous layer of cornmeal and place it in the pan. Let it heat, un-topped until bubbles are forming on the top of the dough (approximately 2-3 minutes). Sprinkle dough with a small amount of olive oil and season with salt and pepper. Then add your toppings, being careful not to overcrowd the top (pizza that has too many toppings will get soggy). If the bottom starts to burn, turn the stove off. Once topped with the toppings of your choice, place the skillet in the oven and cook until all the toppings are melted, slightly brown and it appears done (about 5 minutes depending on the toppings and the thickness of the dough).

Remove and let rest on a cutting board for about 5 minutes before you cut into it. Enjoy!

Skillet Pizza

Ingredients

  • Pizza dough (homemade or bought from a local store pizza restaurant like Pinky G’s Pizzaria)
  • Cornmeal
  • Olive oil
  • Salt and pepper
  • Toppings of your choice (suggestions include fresh mozzarella, fresh basil, asparagus, broccoli, Boursin cheese, pine nuts, sausage, etc.)

Instructions

  • Let pizza dough proof unrefrigerated for at least an hour before ready to cook it.
  • Preheat the oven as high as it will go.
  • Heat a cast-iron skillet on the stove over medium high.
  • Toss or hand form the dough into a round shape as large as the skillet, being careful not to tear any holes in the dough as it stretches.
  • Cover bottom of the dough with a generous layer of cornmeal and place in pan.
  • Let it heat, un-topped until bubbles are forming on the top of the dough (approximately 2-3 minutes). Sprinkle dough with a small amount of olive oil and season with salt and pepper.
  • Top with favorite toppings.
  • Place the skillet in the oven and cook until all the toppings are melted, slightly brown and it appears done (about 5 minutes depending on the toppings and the thickness of the dough).
  • Remove and let rest on a cutting board for about 5 minutes before you cut into it.
http://dishingjh.com/skillet-pizza-get-better/

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About Author

Mollie is a native Cape Codder who learned at an early age how to put a lobster to sleep, harvest cranberries, and dig for clams. After high school she followed her sense of adventure out west to the University of Wyoming where she graduated with marketing and communication degrees. She found herself making roots in Jackson, her fiance’s hometown, and using her sales skills combined with her love of anything delicious to join the Dishing sales team. She loves baking from scratch, large glasses of red wine, and hiking with her heeler, Newton. She’ll try anything, but remains a stuck up Cape Codder when it comes to seafood. If she didn’t catch it or see it come off the boat, don’t even try tempting her.

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