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Skillet Pizza Recipe

Ingredients

  • Homemade pizza in just 30 minutes sounds like an impossibility. Could we develop a recipe that delivered? Here’s what we discovered: shopping list
  • Test Kitchen Discoveries: shopping list
  • Omitting the yeast from this pizza created the thin crust we wanted, and the addition of baking powder to the dough gave us a light and crisp texture. shopping list
  • To eliminate bubbles in the pizza dough, use a fork to pop the bubbles as the first side cooks in the skillet—poking before cooking impedes the rise. shopping list
  • Replace the water in the dough with a bold, dark brown ale to add a strong yeasty flavor to the pizza dough. shopping list
  • To keep the cooking process quick and simple, top the pizzas with potent no-cook ingredients: fresh tomatoes (salted and drained to eliminate excess moisture) and basil work as the base flavors and are easily dressed up with black olives, roasted red peppers, prosciutto, and chicken. shopping list
  • Soft cheeses melt best in the covered skillet, especially when the heat is turned low after adding them to allow them to melt without the bottom crust burning. shopping list
  • Cook Thin-Crust Skillet Pizza: shopping list
  • 1. While the first side of the dough cooks, use a fork to gently pop any bubbles that form so that the dough will stay flat and brown evenly. shopping list
  • 2. Using tongs, flip the dough over so that the second side can brown in the oil. shopping list
  • 3. Sprinkle the dough with toppings and cheese, cover the skillet, and lower the heat. The heat captured in the pan helps to melt the cheese and warm up the other toppings before the bottom crust burns. shopping list
  • yeasty Flavor Without the Wait shopping list
  • yeast gives traditional pizza dough its complex flavor but requires several hours to work its magic. We found that beer adds a yeasty flavor to our quick and easy pizza dough, which is leavened with baking powder. Although any beer will work here, we prefer full-flavored ales to bitter stouts or mild lagers. Our favorite, Newcastle Brown Ale, won praise for its rich, malty flavor that gave our pizza crust just the right yeast flavor. If you’re looking a non-alcoholic option, our tasters liked O’Doul’s Amber. shopping list

How to make it

  • To save time, combine the cheeses and prepare the dough while the salted tomatoes are draining. When popping the bubbles in the dough in step 3, do so gently to avoid scratching the nonstick pan.
  • Toppings
  • 4 medium plum tomatoes , cored, seeded, and chopped
  • 1/2 teaspoon salt
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely chopped fresh basil
  • Dough
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup beer (see Step by Step)
  • 7 tablespoons olive oil
  • 1. For the toppings: Toss tomatoes and salt in large bowl, then transfer to paper towel-lined plate; let drain 15 minutes. Combine cheeses and basil in medium bowl; refrigerate while preparing dough.
  • 2. For the dough: Combine flour, baking powder, sugar, and salt in food processor. With processor running, slowly add beer and 1 tablespoon oil and process until dough pulls away from sides and forms shaggy ball, about 1 minute. Using floured hands, form dough into tight ball and cover loosely with plastic wrap; let rest 10 minutes. (Dough can be wrapped tightly in plastic and frozen for up to 1 week.)
  • 3. Divide dough in half. On lightly floured surface, roll each half into very thin 9-inch round. Heat 3 tablespoons oil in large nonstick skillet over medium heat until just smoking. Following photos 1 to 3 on page 18, transfer one dough round to skillet and cook, poking any bubbles that form with fork, until bottom is deep golden brown and crisp, 3 to 4 minutes. Flip dough and sprinkle with half of drained tomatoes and half of cheese mixture. Reduce heat to low and cook, covered, until second side is crisp and cheeses have melted, about 5 minutes. Transfer pizza to cutting board. Wipe out pan and repeat with remaining oil, dough, and toppings. Slice into wedges. Serve.
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  • huxter 14 years ago
    Brilliant !! -- this will suit me after a cold afternoon on the tractor .I can drink 5 Newcastles ,sparing one for the pizza dough ,then enjoe the pize maeking ,timaro toping and chose moxtore -hiccup !!! ha ha -- what a way to go .
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choclytcandy Dallas, Dallas

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