Crispy No-Knead Skillet Pizza Recipe
Prep Time:
24 hours, 50 minutes
Cook Time:
15 minutes
Servings:
6 Servings
Ingredients
  • 2 cups bread flour
  • 1 tablespoon kosher salt
  • 1 teaspoon dry active yeast
  • 1 ¼ cups tepid water (about 100 F)
  • ¾ cups pizza sauce
  • 1 ½ cups shredded mozzarella cheese
  • ⅓ cup basil leaves
Directions
  1. Combine the flour, salt, and yeast in the bowl of a stand mixer fitted with dough hook attachment.
  2. Stir quickly to combine.
  3. Add water and mix on low speed until the dough comes together to a ball.
  4. Remove to an oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 24 hours and up to 36.
  5. Remove the dough from the refrigerator and set it in a warm place to rise until doubled in volume, about 2 hours.
  6. Heat the oven to 500 F.
  7. Coat the bottom and sides of a cast iron skillet with oil.
  8. Transfer the dough to the pan and stretch to the edges, using your fingers to push the dough outwards till the pan is covered.
  9. Let the dough rest in the pan for 30 minutes. If the dough has shrunk from the edges, spread once more.
  10. Top the dough with pizza sauce.
  11. Sprinkle the cheese over the sauce.
  12. Transfer to the oven and bake until the dough is risen and the edges are crisp, about 15 minutes. Let cool.
  13. Remove from the pan and top with basil before serving.