Description
A crispy, thick-crust homemade skillet pizza with a chewy interior, rich tomato sauce, gooey mozzarella, and fresh basil. This cast iron pizza delivers pizzeria-quality results right from your kitchen.
Ingrédients
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- 250g bread flour
- 170ml warm water
- 1 tsp instant yeast
- 1 tsp kosher salt
- 2 tbsp extra virgin olive oil
- 80ml thick pizza sauce
- 120g low-moisture whole-milk mozzarella, freshly shredded
- 4–5 fresh basil leaves
Préparation
- In a large bowl, combine the bread flour, instant yeast, and salt. Add the warm water and mix until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Preheat the oven broiler to HIGH. Pour the olive oil into a 10-inch cast iron skillet. Place the risen dough into the skillet and gently stretch it to fill the pan.
- Place the skillet over medium-high heat and cook the dough for 3 to 4 minutes until the bottom begins to crisp and bubbles form on top.
- Spread the pizza sauce evenly over the dough, leaving a small border. Top with the shredded mozzarella, extending it to the edges.
- Transfer the skillet to the oven under the broiler and cook for 3 to 4 minutes until the cheese is bubbling and golden brown.
- Remove from the oven, top with fresh basil leaves, allow to cool for a few minutes, then slice and serve.
Notes
Using bread flour creates a chewy, airy crust. Freshly shredded mozzarella melts better than pre-shredded cheese, and adding basil after baking preserves its fresh flavor and aroma.
- Temps de préparation: 25 minutes
- Temps de cuisson: 8 minutes
- Catégorie: Main Course
- Méthode: Skillet & Broiled
- Cuisine: Italian
Valeurs nutritionnelles
- Taille d’une portion: 1 slice
- Calories: 285
- Sucres: 2g
- Sodium: 420mg
- Matières grasses: 10g
- Acides gras saturés: 4g
- Acides gras insaturés: 5g
- Acides gras trans: 0g
- Glucides: 35g
- Fibres: 2g
- Protéines: 12g
- Cholestérol: 20mg