When I want to involve the children in the pizza-making process, however, I find it a little bit easier to use cast iron skillets. Moreover, it’s nice to know how to make excellent skillet pizza in your favorite cast iron pan or other heavy-bottomed pan. This dough recipe is from my cookbook, Bread Toast Crumbs. 5 from 2 reviews This recipe yields 6 rounds of pizza dough. Recipe can be halved; dough can be refrigerated. I typically bake 4 pizzas one night, then refrigerate 2 rounds of dough (in individual quart containers), which I bake on the following evening, often just brushed with olive oil and sprinkled with sea salt. If you are unfamiliar with the peasant bread dough, it is a very wet, no-knead dough. The key when handling it, is to use as much flour as necessary to keep it from sticking to the board and your hands. Jarred sauce: Most of the year, I use jarred tomato sauce. I like using a local (to me) brand, Casa Visco marinara, or Rao’s Marinara. Mozzarella: Look for mozzarella not stored in brine to prevent the dough from getting too soggy.
4 cups (512 g) all-purpose flour, plus more for assembly 2 teaspoons (10 g) kosher salt 1 teaspoon (4 g) instant yeast 2 cups (456 g) lukewarm water (made my stirring together 1.5 cups cold water and 0.5 cups boiling water)
toppings for tomato & mozzarella:
Olive oil for the skillets Jarred tomato sauce, see notes above Fresh mozzarella, see notes above Sea salt, optional
toppings for kale & mushroom:
3 tablespoons extra-virgin olive oil, plus more for greasing 1 bunch kale, tough stems chopped off, remaining leaves and stems finely chopped 6 to 8ounces mushrooms, thinly sliced Fresh mozzarella, see notes above Crème fraîche Sea salt
