This is the super easy part, there’s no real “shaping” required! Once the dough has risen and you’re ready to bake, just press the dough into a skillet by stretching it. This recipe couldn’t be easier to make, even on a weeknight! Tools Needed If anything, I would say this pizza crust is reminiscent of a Detroit-style pizza crust, but that’s a story and a recipe for another day! How to make Easy Skillet Pan Pizza The beauty of a pan pizza is the way that the oil in the skillet crisps up the bottom and edges of the pizza, but leaves the inside of the crust chewy and flavorful. That being said, this pizza crust is certainly thicker than a NY-style pizza crust or a Neapolitan pizza crust and it’s baked in what some people would refer to as a deep-dish skillet. Also, the ingredients for a Chicago deep-dish crust are completely different. I personally equate deep dish pizza with, like, true Chicago deep-dish pizza that’s like 3″ deep. This is a great option for a weeknight dinner that will have your family singing your praises! Is Pan Pizza the same as Deep Dish Pizza? It’s an easy way to make pizza that doesn’t involve shaping dough balls and there’s not a pizza stone in sight. My favorite part of this recipe is the crust–it’s thick but chewy and just gloriously crispy on the bottom and edges. The name is pretty self-explanatory, but it’s pizza dough that is pressed into a skillet, topped, and baked in the oven at a high temperature to ensure a thick and crispy crust. I happen to love sausage and pepperoni on my skillet pan pizza, but top yours however you’d like! I also included the recipe for my best ever, ride-or-die, pizza sauce. The dough ingredients get mixed together in the morning, it rises all day to get lots of good yeasty flavor, it’s pressed into a skillet, it gets loaded with your favorite toppings, and then it’s baked. This easy skillet pan pizza recipe might be the best pizza that you’ll ever make.
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