This recipe yields a thick, airy crust with those signature crispy, cheesy edges—all without needing a pizza stone.
Ingredients
For the Dough:
-
400g All-purpose or Bread flour
-
300ml Warm water
-
7g Active dry yeast (1 packet)
-
10g Sea salt
-
15ml Olive oil (plus extra for the pan)
For the Toppings:
-
200g Shredded mozzarella (low-moisture works best)
-
150ml Tomato pizza sauce
-
Toppings of choice: Pepperoni, fresh basil, or sliced bell peppers.
Instructions
-
Prepare the Dough: In a large bowl, whisk the flour, salt, and yeast. Add the water and olive oil, stirring until a shaggy dough forms.
-
First Rise: Cover the bowl with a damp cloth or plastic wrap. Let it rest in a warm spot for about 1 to 2 hours, or until it has doubled in size.
-
Prepare the Pan: Generously coat a 10-inch or 12-inch cast-iron skillet (or a heavy round cake pan) with olive oil. Transfer the dough to the pan, turning once to coat it in oil.
-
Dimple and Stretch: Gently press the dough toward the edges of the pan using your fingertips. If it snaps back, let it rest for 15 minutes and try again. Cover and let it rise in the pan for another 30 to 45 minutes.
-
Assembly: Spread a thin layer of sauce over the dough, leaving a small border. Sprinkle the mozzarella all the way to the very edge of the pan—this creates the “frico” (the crispy cheese crust). Add your favorite toppings.
-
Bake: Place the pan in an oven preheated to 245°C (475°F). Bake for 15 to 20 minutes until the top is bubbly and the edges are dark golden brown.
-
Finish: Carefully slide the pizza out of the pan onto a cutting board. Let it rest for a few minutes before slicing to keep the structure intact.
Pro Tips for Your Readers
-
Cold Fermentation: For better flavor, let the dough rise in the fridge for 24 hours.
-
The Sizzle: If the bottom isn’t crispy enough after baking, place the skillet on the stovetop over medium heat for 2 minutes before serving.
