Skillet Pizza Recipe
Is bread really the foundation of human society or could we live without it? Find it out while making this tasty skillet pizza!
As I lately have a little time, I was looking on the internet yesterday. Trying to find fresh, exciting tips, inspiring dishes that I’ve never used before, to astonish my loved ones with. Searching for a long time yet could not find lots of interesting things. Just before I wanted to give up on it, I stumbled on this yummy and simple treat simply by luck over Suncakemom. It seemed so yummy on its pic, that called for rapid actions.
It was simple enough to imagine how it’s created, its taste and how much boyfriend might enjoy it. Mind you, it is very simple to impress him when it comes to puddings. Anyhow, I got into the page and simply followed the detailed instuctions which were accompanied by wonderful shots of the operation. It really makes life much easier. I can imagine that it’s a slight inconvenience to shoot photographs down the middle of cooking in the kitchen as you ordinarily have sticky hands thus i really appreciate the hard work she placed in to make this blogpost .
Having said that I am inspired presenting my own, personal dishes in the same way. Many thanks the thought.
I had been fine tuning the original recipe create it for the taste of my family. I have to say that it was an awesome success. They prized the taste, the thickness and enjoyed having a sweet like this in the midst of a stressful workweek. They ultimately wanted lots more, many more. So next time I’m not going to commit the same miscalculation. I am going to multiply the amount to keep them delighted.
Skillet Pizza Recipe Credit goes to SunCakeMom.
Making a starter is not absolutely necessary but it will provide a more complex flavor for the dough. Combine flour, water and the yeast in an airtight container and put it into the fridge for 4 – 6 hours. It will double in size so choose a big enough box.
Measure flour into a kneading bowl and sprinkle fresh yeast on top. No need to dissolve the yeast.
Pour in the olive oil and at least half of the water.
Add the starter in too. It tends to stick to the box but mixing it with some flour from the bowl will help salvage every bit without much effort. If starter is not used, just add the equivalent amount of flour and water to the bowl.
Knead the dough until it comes together, gradually adding the remaining water and the salt. We are after a sticky humid dough as we are going to bake the pizza in a low temperature home oven. Flouring our hand will prevent the dough to stick to it.
Take the dough out onto a floured surface.
Separate into two and shape the dough into elongated forms for easier measuring.
Cut the dough up into 6 equal parts, that should make over 4oz / 120g balls which will be enough to cover a Ø8″ / Ø20.5cm skillet nicely.
Make balls from the dough, cover them with a wet kitchen cloth and keep them until double in a 68°F – 81°F / 20°C – 27°C place for 45 – 90 minutes. It’s an optional step but it helps a lot when stretching the pizza by hand.
Pour oil into a pan and caramelize the onions then add the crushed garlic and fry it until it gets fragrant. (Check out the Low Carb Condiments for detailed Tomato Sauce recipe)
Pour the pureed tomato and add basil, oregano and salt then cook it on low heat until about quarter of the liquid evaporates. Add salt to taste.
Grate the cheese and cut the necessary ingredients up.
Stretch the dough to the size of the skillet. If we let the dough raise, it should be elastic enough to be able to do the stretching by hand otherwise use a rolling pin. Oiled or floured hands will keep the dough from sticking to our hands. Check out How to shape a pizza like a pro!
Place the dough into the skillet or just leave it where it was stretched.
Cover the dough and place the skillet with the dough to a 68°F – 81°F / 20°C – 27° place to raise for about 30 minutes. When the growth starts to be visible we can proceed to the next step.
Spread 1-3 spoon of sauce all over the dough.
Add favorite toppings and cheese. Set the oven’s broiler to its maximum then start making our skillet pizza on the cooktop on medium to high heat.
After about 30 – 60 seconds we may check the bottom of the pizza. If golden brown spots are already there, the crust is done.
With the oven’s broiler already on, put the skillet onto the top shelf for 3 – 5 minutes until the cheese is melted and golden brown spots are visible all around the pizza.