- Prep
- 20 min
- Cook
- 15 min
- Total time
- 35 min
- Yield
- 2 pizzas (20-25cm each)
- Difficulty
- Easy
- Calories
- 460 kcal
Quick summary
“This practical pizza recipe made directly in a skillet delivers a crispy crust on the bottom, soft center, and melted mozzarella cheese without needing the oven turned on. Seasoned with quality tomato sauce and fresh basil, it is a quick solution for dinner.”
What you need to know
- Kneading for 5 to 7 minutes activates the flour's gluten chain, allowing for thin discs that bake quickly in the skillet.
- The pre-cooking of one side of the dough seals the disk, creating the rigid base necessary to support the sauce and cheese.
- Using the lid during cooking retains the heat generated at the bottom, steaming and melting the mozzarella completely in minutes.
Ingredients
Main
- cups (240g) Good quality wheat flour
- teaspoon Fermento biológico seco instantâneo
- teaspoon Açúcar
- teaspoon Salt
- xícara (180ml) Warm water
- tablespoons, plus a little for greasing Extra virgin olive oil
- cup (60ml) per pizza Good quality tomato sauce
- cup (100g) per pizza Grated or thinly sliced mozzarella cheese
- leaves Fresh basil
- Freshly ground black pepper
- Extra virgin olive oil to finish
Instructions
Principal
- In a large bowl, mix the flour, baking powder, sugar, and salt. Add the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon until a sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for 5-7 minutes, until elastic and smooth. Grease a bowl with olive oil, place the dough, cover with a cloth, and let it rest in a warm place for 1 hour, or until doubled in volume.
- While the dough rests, separate the topping ingredients. When the dough is ready, divide it into two equal balls. Heat a non-stick skillet (20-25cm in diameter, which can go into the oven or have a lid) over medium-high heat for 5 minutes.
- On a surface lightly greased with olive oil, open a ball of dough with your hands or a rolling pin, forming a disk the size of your skillet. Carefully transfer the batter to the hot pan.
- Spread half of the tomato sauce over the dough in the skillet, leaving a 1 cm border. Sprinkle half of the mozzarella. Cover the skillet with a lid (or aluminum foil) and cook for 5-7 minutes, or until the edge of the dough is golden and crispy, and the cheese begins to melt.
- For a cheesier gratin and darker edges, transfer the skillet (if oven-safe) to a preheated oven at 200°C (400°F) for 2-3 minutes. Alternatively, keep the lid on the skillet so the cheese melts completely.
- Remove the pizza from the skillet, finish with fresh basil and a drizzle of extra virgin olive oil. Slice and serve immediately. Repeat the process with the second ball of dough.
Chef's tips
- Open the dough disk with a diameter slightly smaller than the bottom of your skillet to facilitate flipping with the spatula.
- Spread a thin and homogeneous layer of tomato sauce so as not to soak the dough or prevent the base from becoming crispy.
- Keep the heat always low and the skillet well covered so that the cheese melts at the same time the base browns.
Variations
- Classic margherita topping: add thin slices of ripe tomato and fresh basil leaves after the cheese melts.
- Calabresa sausage touch: distribute very thin slices of cured calabresa sausage previously browned over the grated cheese.
- Gratin finish: place the non-stick skillet (without plastic parts) under the broiler for 2 minutes to brown the cheese.
Substitutions
- Common wheat flour can be substituted with half whole wheat flour to bring more fiber to the disc.
- Traditional mozzarella cheese can be swapped for grated standard Minas cheese, mild provolone cheese, or vegan cheese.
- Extra virgin olive oil can be replaced with corn or sunflower oil in the dough if you prefer a more neutral flavor.
How to store
Consume the pizza slices immediately to enjoy the unique crunchiness of the base and the melted cheese. If there are leftovers, store in a closed container in the refrigerator for up to 3 days and reheat in the same dry skillet over low heat with a lid for 4 minutes.
Can it be frozen?
The dough disks can be pre-baked for 2 minutes in the skillet without filling and frozen interleaved with parchment paper for up to 60 days. To prepare, add the fillings to the frozen dough and place directly in a covered skillet over low heat.
What to serve with
Classic accompaniment for fresh caprese salad, olives marinated in olive oil, or grilled eggplant antipasto. To pair the slices, serve with a light Italian red wine like Chianti, artisanal pilsner beer, or whole grape juice.
Frequently asked questions
How to get well-toasted and gratinated cheese in the skillet?
If your skillet is all metal without a plastic handle, take it directly to the top rack of the oven with the grill function activated for 2 minutes.
Can I use chemical baking powder instead of active dry yeast?
Biological yeast provides the flavor, elasticity, and authentic pizza alveoli; baking powder will leave the texture similar to a pie crust.
What is the best skillet to make homemade pizza?
A thick-bottomed non-stick skillet or a cast-iron skillet with a lid that maintains stable heat without concentrating hot spots.
Why can the skillet cake burn on the bottom before the cheese melts?
This happens if the stove flame is high; keep the heat very low and cover the skillet so that the trapped heat melts the cheese quickly.
