Skillet Pizza
This is an easy pizza with a nice crisp crust! Thanks Cook's Illustrated!
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Dough:
2 cups (11 ounces) plus 2 tbsp bread flour 1 1/8 tsp instant or rapid-rise yeast 3/4 tsp salt 1 tbsp extra-virgin olive oil 3/4 cup (6 oz) ice water Sauce and Toppings: 1 (28 ounce) can whole peeled tomatoes, drained, juice reserved 5 tbsp extra-virgin olive oil 2 garlic cloves, minced 1 tsp red wine vinegar 1 tsp dried oregano 1/2 tsp salt 1/4 tsp pepper 8 oz fresh mozzarella cheese, sliced 1/4" thick and patted dry with paper towels 2 tbsp chopped fresh basil |
For the dough:
Pulse the flour, yeast and salt in a food processor until combined, about 5 pulses. With the blade running, add oil, then water. Process until a rough ball forms, about 30 to 40 seconds. Let dough rest for 2 minutes, then process for another 30 seconds. Transfer the ball to a lightly floured counter and knead by hand to form a smooth round ball. Place dough, seam side down, in a greased bowl, cover, and let rise until doubled in size, 1 to 1 1/2 hours. For the sauce and toppings: Process tomatoes, 1 tbsp oil, garlic, vinegar, oregano, salt and pepper in a clean dry workbowl of your food processor until smooth, about 30 seconds. Transfer mixture to a 2-cup measuring cup and add reserved tomato juice until sauce measures 2 cups. Reserve 1 cup of sauce; save the other cup for another use. To cook: Set oven rack to upper-middle position and heat oven to 500 degrees. Grease a 12-inch ovensafe skillet with 2 tbsp oil. Transfer dough to a lightly floured counter, divide in half, and cover one half with greased plastic. Press and roll the remaining piece into a round 11" in diameter. Tansfer dough to prepared skillet, reshaping as needed. Spread 1/2 cup of suace over the dough, leaving a 1/2" border. Top with half of the mozzarella. Set the skillet over high heat and cook until the outside edge of the dough is set, pizza is slightly puffy and bottom of the crust looks spotty brown when lifted with a spatula, about 3 minutes. Transfer skillet to oven and bake pizza until edges are brown adn cheese is melted and spotty brown, 7 to 10 minutes. Using potholders, remove skillet from oven and slide pizza onto wire rack: let cool slightly. Sprinkle with 1 tablespoon basil, cut into wedges and serve. Repeat with next round of dough, being mindful of the hot skillet. |
Source: Bread Illustrated from America's Test Kitchen
Notes:
Notes:
- Makes 2 11-inch pizzas
- Rising time: 1.5 - 2 hours
- Key equipment: food processor, oven-safe skillet, rolling pin
- Unrisen dough can be refrigerated for at least 8 hours up to 16 hours: let sit at room temperature for 30 minutes before shaping for pizza.
- Freeze the extra sauce and use for another pizza round!