Eightyrecipes
Skillet Pizza
A homemade pepperoni pizza cooked on the stovetop in a cast iron skillet with a lid, for a crisp golden base and melted mozzarella without turning on the oven.
Ingredients
Dough
- 2 cups all-purpose flour (250g)
- 1 teaspoon instant yeast (4g)
- 1 teaspoon salt (5g)
- 3/4 cup warm water (180ml)
- 1 tablespoon olive oil (15g)
Topping
- 1/2 cup pizza sauce (120g)
- 2 cups shredded mozzarella cheese (225g)
- 2 1/2 ounces pepperoni slices (75g)
Instructions
- Combine the flour, yeast, salt, warm water, and olive oil in a bowl.
- Knead for 5 minutes until smooth.
- Cover and leave to rise for 45 to 60 minutes.
- Lightly oil a 10-inch cast-iron skillet.
- Stretch the dough into the skillet.
- Spread over the pizza sauce.
- Sprinkle with the mozzarella cheese.
- Top with the pepperoni slices.
- Cover with a tight-fitting lid.
- Cook over very low heat for 20 to 25 minutes.
- Check that the base is fully cooked before serving.
Notes
Nutrition values are an estimate. Total time includes 1 hour for the dough to rise. Keep the heat low to prevent the bottom from browning too quickly before the cheese melts. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze cooked pizza slices for up to 2 months.
Nutrition
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating