Skillet PizzaFrom Cook's Country | August/September 2008
Why this recipe works:
Omitting the yeast from our Skillet Pizza created the thin crust we wanted, and the addition of baking powder to the dough gave us a light and crisp texture. To eliminate bubbles in the pizza dough, we used a fork to pop the bubbles as the first side cooked in the skillet—poking before cooking… read more
Omitting the yeast from our Skillet Pizza created the thin crust we wanted, and the addition of baking powder to the dough gave us a light and crisp texture. To eliminate bubbles in the pizza dough, we used a fork to pop the bubbles as the first side cooked in the skillet—poking before cooking impeded the rise.
We replaced the water in the dough with a bold dark brown ale to add a strong yeasty flavor to the pizza dough. To keep the cooking process quick and simple, we topped the pizzas with potent no-cook ingredients: Fresh tomatoes (salted and drained to eliminate excess moisture) and basil worked as the base flavors.less
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.
- 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
- 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.
Cook Thin-Crust Skillet Pizza
Yeasty Flavor Without the Wait
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.