Skillet Pan Pizza
I love pizza in all forms. But there’s something special about the crispy, burnt cheesy edges and the crispy, chewy crust you get with a pan pizza.
This recipe uses a 10″ enameled cast iron skillet and needs at least half a day to let the dough rise. If you’re shorter on time, more in the mood for a rectangular pizza, or don’t have a skillet, check out this pan pizza recipe.
Dough recipe adapted from Serious Eats.
For the dough:
- 1/4 tsp active dry yeast
- Pinch of sugar
- 3/4 cup water
- 8 oz bread flour
- 1 tsp kosher salt
For the pizza:
- 2 tbsp neutral oil (such as grapeseed or canola)
- 3/4 cup pizza sauce
- 1 1/2 cups freshly shredded whole milk mozzarella
- 12 slices calabrese salami (or pepperoni)
- 1 jalapeno pepper, thinly sliced
- 1/2 shallot, thinly sliced
- 1 tbsp grated parmesan
- Handful of basil leaves, thinly sliced or torn
- In a small bowl, add the yeast, sugar, and 1-2 tbsp water (take it from the 3/4 cup water, not in addition to). Give it a gentle stir and let sit for 10 minutes, until the yeast starts to foam.
- In a large bowl, add the flour and salt. Stir to combine. Add the yeast mixture and the rest of the water. Mix until everything is evenly incorporated and there aren’t any pockets of dry ingredients remaining. Cover the bowl tightly with plastic wrap and let it rise at room temperature for at least 8 hours, or up to 24 hours.
- Sprinkle the dough with a bit of flour and transfer it to a well-floured work surface. Form the dough into a ball by folding the dough in half and tucking the dough underneath itself, rotating a quarter turn between each “tuck”, until the dough forms into a ball.
- Pour the oil in the bottom of a 10-inch enameled cast iron skillet and swirl the oil around the skillet so that it’s evenly coated in oil. Place the dough ball in the pan and flip over, so that the dough ball is evenly coated with oil. Use your palm to gently flatten the dough as close to the edges as you can get it without overstretching or tearing (it won’t fully reach the edges at this point, that’s fine). Cover the skillet with plastic wrap and let the dough sit at room temperature for another 2 hours.
- During the last 30 minutes of the dough rising, preheat your oven to as hot as it will go (generally 525-550 degrees).
- The dough should now reach the edges of the pan. Gently pick up the dough and stretch it out to reach the edges as needed. Lift up edges of the dough as needed to let any large air bubbles trapped beneath the dough escape. Gently press down on the dough to pop any large remaining air bubbles.
- Top the pizza dough with the sauce, spreading the sauce all the way to the edge of the dough. Top with the shredded mozzarella, salami, jalapeno, and shallot. Bake until the cheese is golden brown and the cheese around the edges is crispy and starting to slightly burn, approximately 15 minutes.
- Remove from the oven and top with the grated parmesan and basil. Run a spatula around the edges of the pizza to loosen it from the skillet. Transfer to a cutting board and let cool for a few minutes. Slice and serve.