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Skillet Pizza Two Ways: Tomato & Mozzarella | Kale & Mushroom with Crème Fraîche

Alexandra Stafford · alexandracooks.com · 2017 · Original

Pan Pizzainferred from the title

DietVegetarian. Not vegan: fresh mozzarella, crème fraîche. Reviewed: fresh mozzarella; creme fraiche.

Against 5,130 pizza recipes

Pan Pizza style, 89% hydration: wetter than 93% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)

Tradition: 62 to 75% hydration (this recipe: 89%) · 450 to 550°F bake (this recipe: 400°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

512g

Water

456g

Hydration

89.1%

Salt

1.9%

Yeast

0.78%

Oil

8.0%

Sauce

n/a

Cheese

n/a

Dough weight

1023g

Process

Bake temp

400°F / 204°C

Bake time

8 to 10 min

Oven

home standard

Surface

stone

Bulk

2h

Ingredients (9)

  • flourall-purpose flour4 cup · 512g
  • saltkosher salt2 tsp · 10g
  • yeastinstant yeast1 tsp · 4g
  • waterlukewarm water2 cup · 456g
  • oilOlive oil for the skilletsn/a
  • sauce tomatoJarred tomato saucen/a
  • cheese mozzarellaFresh mozzarellan/a
  • saltSea saltn/a
  • oilextra-virgin olive oil3 tbsp · 40.8g

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheese1 bunch kale
  • over cheese6 to 8ounces mushrooms227g
  • over cheeseCrème fraîche

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