easy crispy pan pizza – smitten kitchen

Make the dough: In a big bowl, whisk collectively the flour, yeast, and salt. Add the water and 1 tablespoon olive oil and use a spoon or dough whisk to convey it collectively, stirring the combination just a few occasions to make sure there are not any unmixed pockets of flour. Cowl the bowl with plastic wrap and let it rise till it doubles and strikes quite a bit when jiggled, about 1 1/2 to 2 hours at room temperature. In case you received’t want the dough till later, you’ll be able to switch it to the fridge a short time earlier than it’s absolutely doubled and let it end there for just a few hours or in a single day.

Assemble the pizza: Warmth your oven to 450°F (230°C). Coat a 12-inch (30-cm) spherical cast-iron skillet with 3 tablespoons olive oil. Scrape dough into the pan, then flip it over as soon as so it’s oiled on each side. Dip your fingers within the oil to coat them and dimple the dough out to the perimeters as greatest as you’ll be able to; it’s okay if it doesn’t absolutely stretch at this level. Set it apart, loosely coated, for half-hour to complete proofing.

To assemble: Spoon the sauce generously over the dough, protecting all of it the way in which to the perimeters of the pan. Sprinkle with mozzarella, then pecorino or parmesan. Season as you want with salt, pepper flakes, and oregano, then drizzle a last tablespoon of oil excessive earlier than transferring it to the oven.

Bake the pizza: For half-hour, till deeply golden brown on the edges and toasty on high. Sure, this baking time and temperature is right. It sounds very lengthy however I’ve made 100 of those pizzas and at all times remorse once I take it out earlier than half-hour, as the perimeters have a much less satisfying crunch.

To serve: Scatter with contemporary basil. You may serve it proper within the pan, however I favor to guard my knives. Loosen the pizza from the pan and slide it onto a reducing board earlier than reducing it into wedges.

Do forward: Leftovers reheat fantastically. I warmth leftover slices on a foil-covered sheet pan at 350°F or 375°F for five to 10 minutes.

Seen right here: I’ve had this cast-iron skillet for 20 years! It’s also possible to use your Staub x Smitten Kitchen Braiser. I exploit this dough whisk. And I’m obsessssssed with this gorgeous olive wooden board I purchased myself lately from Etsy. I need each dimension. When you can bake this in any outdated 9×13-inch baking pan too, I purchased this one simply because I needed the forged iron edges to be nearly as good as they’re in a skillet. Pizza like that is such a simple win when children’ pals come over, I would purchase a second one quickly.