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Skillet pepperoni pizza

Based on 11 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“In the name of nostalgia, I tried to recreate the classic Pizza Hut pizza as faithfully as possible, with a crust that is fluffy on the inside and crispy on the edges. The essential element here is your cast iron pan, which is excellent at retaining heat. Since a lot of olive oil is used, the dough fries from the bottom up, getting that essential crispy crust. If you don't have a cast iron pan, you can also use a springform pan or special pizza pan.”

Difficulty

Easy 👌
15
min.
Preparation
10
min.
Baking
180
min.
Resting

Ingredients

Servings:-6+
500 g flour
2 tsp active dry yeast
500 ml water
2 tsp salt
20 ml olive oil
100 g canned whole peeled tomatoes
75 g shredded mozzarella cheese
75 g shredded cheddar cheese
30 g grated Parmesan cheese
100 g pepperoni
olive oil (for greasing)
salt
pepper
Metric
Imperial

Utensils

  • bowl (large)
  • whisk
  • plastic wrap
  • liquid measuring cup
  • immersion blender
  • oven
  • cast iron pan
  • rubber spatula

Nutrition per serving

Cal
537
Protein
53 g
Fat
18 g
Carb
73 g
  • Step 1/4

    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.
    • 2 tsp active dry yeast
    • 500 ml water
    • 500 g flour
    • 2 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

    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.
    • 100 g canned whole peeled tomatoes
    • 20 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

    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.
    • 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

    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!
    • 75 g shredded mozzarella cheese
    • 75 g shredded cheddar cheese
    • 30 g grated Parmesan cheese
    • 100 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!