Everybody loves pizza. I adore pizza – it’s a square meal with your meat, dairy, bread, veggie… right? But! I often find myself just a little disappointed with delivery pizza, even the stuff that comes from my favorite place in town. It’s just never hot enough, never cheesy enough… it’s kind of just never enough.
Maybe I just don’t enjoy paying a dollar per topping? That might have something to do with it.
I’ve tried making pizza many different ways, and I often have trouble with the crust. I tried making it on a baking sheet, and it turned out too thick. I made it Pizza Hut style in a skillet (thick, crispy crust), and it turned out alright… but not as good as I would have liked and very filling and fattening to boot. Then, I tried this method…
It’s fantastic. I’m never ever going back ever!
Until the next time I’m feeling super lazy.
- 2 1/4 teaspoons active yeast
- 1 teaspoon white sugar
- 1 cup warm water (as hot as the tap will spit out)
- 2 1/2 cups bread flour (all purpose is fine too)
- 2 tablespoons olive oil
- 1 teaspoon salt
- additional olive oil
- desired toppings
- pizza sauce (referably home made, which is actually incredibly easy!)
- Dissolve yeast and sugar into warm water in a large bowl, let stand until frothy. This takes five to ten minutes, or just long enough to empty the dishwasher in my household.
- Stir in the bread flour, olive oil and salt until well combined. Allow to stand for about five minutes. While the dough is hanging out, put a cast-iron skillet or any old pan on the stove at high heat. We want this to be rip-roaring hot.
- Turn the dough out onto a well-floured countertop or working surface of your choice, divide into three or four dough balls. Roll each dough ball into a round (or ovular, if you’re feeling rustic) 1/4 inch thick shape with a well-floured rolling pin. Make sure you flour the pin, else you’ll just wrap the dough around it. A wine bottle covered in flour will do in a pinch, and worked for me during my years as a pin-less college student.
- Turn the heat down to medium. Pour a bit of olive oil in the bottom of your skillet/pan/etc, and let it heat just a moment. Take your first doughy crust victim and throw it right into the skillet. Let this rest a few minutes, flip the dough when it starts to bubble up. Rest a minute, flip one more time until the bottom is a nice golden-y brown. Repeat as necessary, re-oiling the skillet each time.
- Tun the heat down to low. Place your desired toppings on the golden-y brown side, and place in an oiled skillet. Cover (with tin foil, a lid, etc) and allow your cheese to melt and your toppings to meld. Repeat as necessary.
- Allow to sit about five minutes before cutting, or risk ripping all of the cheese off! This recipe holds well and can be brought in to lunch or eaten for breakfast, which ever is your thing!