Sunday Skillet Pizza

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 1,038.6
  • Total Fat: 50.3 g
  • Cholesterol: 70.0 mg
  • Sodium: 2,585.4 mg
  • Total Carbs: 108.6 g
  • Dietary Fiber: 7.3 g
  • Protein: 32.8 g

View full nutritional breakdown of Sunday Skillet Pizza calories by ingredient


Introduction

Really tasty homemade pizzas. It may look complicated, but it is actually extremely easy! I hope you give it a try. Not low-cal. Really tasty homemade pizzas. It may look complicated, but it is actually extremely easy! I hope you give it a try. Not low-cal.
Number of Servings: 2

Ingredients

    DOUGH (start Saturday at 5 PM)
    250 grams flour (=8 ounces or ~2 cups)
    ⅛ teaspoon gram active dry yeast
    teaspoon salt
    cups good filtered water, warm (105℉ - 110℉)

    FRESH SAUCE
    4 teaspoons minced garlic
    1 14.5-ounce can diced fire-roasted tomatoes
    2 tablespoons extra virgin olive oil
    1 teaspoon granulated sugar
    1 teaspoon balsamic vinegar
    1/2 teaspoon salt
    Red pepper flakes to taste

    TOPPINGS AND ASSEMBLY
    cup loosely packed fresh basil leaves (divided)
    6 ounces fresh mozzarella, well drained and patted dry
    2 tbsp extra virgin olive oil (divided)


Directions

DOUGH (start Saturday at 5 PM)
1-In a medium bowl, dissolve salt and yeast into the water with your hand. Let it sit for a minute. When it starts to look cloudy, add flour and continue to mix by hand until dough forms a rough ball.
2-Cover with the bowl with plastic and let it rise overnight at room temp until it has doubled in size.
3-Once the dough has doubled its size, scrape it out of the bowl and onto a floured surface. NOTE: In a home kept at 72℉, the dough will take ~18 hours to rise (~11:00 AM Sunday) but a warmer home will take less time so check throughout the morning.
4-Scrape out the dough and divide it in half. Cover one segment while you work on the other.
5-Take the first segment and pull its 4 sides (right, left, top-bottom) toward the center, one at a time. Turn the dough seam-side down and mold it to a neat circular mound. Dust with flour if sticky. Wrap the rounded dough in plastic wrap and refrigerate.
6-Repeat with the second segment.
7- At 3:00 PM, take the dough out of the refrigerator and place on a counter to return to bring to room temperature.

FRESH SAUCE
1-Drain tomatoes and discard juice.
2-Process all ingredients in a food processor.
3-Use immediately or store in the refrigerator for a day.

TOPPINGS AND ASSEMBLY
1-Place a rack in the topmost position of the oven. Preheat oven to 500℉.
2- Keep one dough piece covered with plastic wrap, while you work on the first pizza.
3- Brush oil on bottom and sides of a 12 cast-iron skillet.
4- Roll out or stretch out the dough to disc approximately 11 incles to fit your skillet.
5- Place dough into the oiled skillet.
6- Top with - cup sauce, of the cheese, and of basil leaves.
7- Turn the burner up to high and heat until skillet is hot and bottom starts to crust
8- Place into the preheated oven and cook for 5-7 minutes until the crust is crispy and cheese is bubbly. You can broil for the last minute or 2 if you like.
9- Remove from oven and pan, sprinkle with parmesan, slice, and serve.
10- Repeat steps 4-7 with remaining dough.