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Crispy Skillet Pizza: The Golden Perfection of Everyday Life

Name: Crispy Skillet Pizza: The Golden Perfection of Everyday Life
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 pizzas (20-25cm each)
Cuisine: Brasileira
Ingredients: 2 cups (240g) Good quality wheat flour; 1 teaspoon Fermento biológico seco instantâneo; 1 teaspoon Açúcar; 1/2 teaspoon Salt; 3/4 xícara (180ml) Warm water; 2 tablespoons, plus a little for greasing Extra virgin olive oil; 1/4 cup (60ml) per pizza Good quality tomato sauce; 1 cup (100g) per pizza Grated or thinly sliced mozzarella cheese; A gosto leaves Fresh basil; A gosto Freshly ground black pepper; A gosto Extra virgin olive oil to finish

The uncomplicated recipe for an incredibly crispy pizza, made in minutes on the stove.

Por

Equipe Receita Solta

Crispy Skillet Pizza: The Golden Perfection of Everyday Life

Prep Time20 min

Cook Time15 min

Servings2 pizzas (20-25cm each)

DifficultyEasy

Calories460 kcal

Resumo para quem tem pressa

"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."

Discover how to turn your skillet into a pizza oven and create a memorable gastronomic experience. This recipe is perfect for those looking for flavor and practicality, resulting in an irresistible golden crust that will surprise everyone.

O Que Você Precisa Saber

- 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

2 cups (240g) Good quality wheat flour
1 teaspoon Fermento biológico seco instantâneo
1 teaspoon Açúcar
1/2 teaspoon Salt
3/4 xícara (180ml) Warm water
2 tablespoons, plus a little for greasing Extra virgin olive oil
1/4 cup (60ml) per pizza Good quality tomato sauce
1 cup (100g) per pizza Grated or thinly sliced mozzarella cheese
A gosto leaves Fresh basil
A gosto Freshly ground black pepper
A gosto Extra virgin olive oil to finish

Instructions

Ingredients

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.

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Chef 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 You Freeze It?

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.