Skillet pepperoni pizza

Step 1/ 4

• ⅔ tsp active dry yeast
• 166⅔ ml water
• 166⅔ g flour
• ⅔ tsp salt
• olive oil (for greasing)

• bowl (large)
• whisk
• plastic wrap

Add water to a large bowl. Add active dry yeast and whisk together. Add flour and salt and use the handle of a wooden spoon to stir until into a sticky dough. Add some olive oil to a baking pan or bowl. Transfer the dough into the oiled pan, cover with plastic wrap, and let rest for approx. 2 hrs. at room temperature.

Step 2/ 4

• 33⅓ g canned whole peeled tomatoes
• 6⅔ ml olive oil
• salt
• pepper

• liquid measuring cup
• immersion blender

In the meantime, make the tomato sauce. Add canned tomatoes to a liquid measuring cup. Add olive oil, season with salt and pepper, and use an immersion blender to purée into a smooth sauce.

Step 3/ 4

• olive oil (for greasing)

• oven
• cast iron pan
• rubber spatula

Preheat the oven to 250°C/475°F. Add some olive oil to a cast iron pan. Use a rubber spatula, or your hands, to grease the sides of the pan with the oil. Transfer half the dough to the pan. Use your hands to fold the edges of the dough towards the center a few times, then then flip the dough so the folded side is on the bottom. Use your fingers to gently spread the dough to fit the pan. Set aside for approx. 1 hr.

Step 4/ 4

• 25 g shredded mozzarella cheese
• 25 g shredded cheddar cheese
• 10 g grated Parmesan cheese
• 33⅓ g pepperoni

Top pizza dough with half the tomato sauce, half the cheese, and half the pepperoni. Bake in a preheated oven at 250°C/475°F for approx. 10 min. Remove from the oven and serve immediately. Repeat the process to use up remaining dough and toppings. Enjoy!

Enjoy your meal!