Jenny Can Cook Pizza Dough Recipes

EASY PAN PIZZA

Easy Pan Pizza image

This is the best pan pizza you will ever have! Using a cast iron skillet makes it crispy and golden brown. I always remove some of the moisture from mushrooms & veggie toppings and "degrease" the pepperoni for a never-soggy, crispy crust. - Jenny Jones

Time 4h30m

Yield Makes one 10-inch pizza

Number Of Ingredients 8

Ingredients

1 1/2 cups (6.3 ounces) bread flour (all-purpose flour works too) (*corrected from 7 oz.)
1/4 teaspoon yeast - instant or active dry
3/4 teaspoon salt
3/4 cup water (cold or hot - see below)
1 Tablespoon olive oil for greasing pan
1/3 cup pizza sauce
4 ounces part skim mozzarella cheese, hand shredded
toppings of your choice (I use reduced fat turkey pepperoni, peppers, onions, and mushrooms)

Steps:

ORIGINAL WAY (Overnight using cold water) Combine flour, yeast, and salt in a medium bowl. Add cold water and combine well. Cover tightly with plastic wrap and let stand on counter top 12 to 18 hours.
FASTER WAY (Using hot water) Combine flour, yeast, and salt in a medium bowl. Add hot tap water (120 - 130° F) and combine well. Cover tightly with plastic wrap and let stand on counter top for 3 hours.
After the resting time of either the overnight 12-18 hrs or faster 3 hrs, dough will be double in size, puffy & soft, and dotted with bubbles. Sprinkle the dough with a little flour and stir briefly until it forms a ball.
Grease a 9 or 10-inch cast iron skillet.
Place dough in skillet, spreading close to the edge with oiled fingers. Cover with a pot lid or plate and let rest at least an hour, preferably two. It will continue spreading as it rests.
Preheat oven to highest temperature - 500/550° F.
Add sauce, cheese, and toppings.
Cook on a stove-top burner on medium-high heat for 3 minutes.
Place in oven and bake about 15 minutes (start checking at 12).

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