Skillet Pepperoni Pizza
As longtime fans of wood-fired pizza's bubbly, thin crust, we never thought we'd have room in our hearts to love hefty pies, too. But then we fell for Detroit-style pizza—and we fell hard. While traditionally, the pizza is rectangular, we created a skillet version to bring this chewy, cheese-loaded, focaccia-like base within easy reach for making at home.
Ingredients
For the crust
- 1 1/2 teaspoons instant yeast
- 1 cup warm water (110°F to 115°F or 43°C to 46°C)
- 2 1/4 cups all-purpose flour, plus more for kneading
- 1 1/2 teaspoons sea salt
- 2 tablespoons extra-virgin olive oil for the skillet, plus more for greasing the bowl
For the sauce
- One (14.5-ounce) can crushed tomatoes
- 1 tablespoon extra-virgin olive oil
- 5 fresh basil leaves, roughly chopped
- 1 teaspoon fine sea salt
For the blistered tomatoes
- 1 cup cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 2 garlic cloves, thinly sliced
For the toppings
- 6 ounces mozzarella cheese, cut into 1/2-inch (12-mm) cubes
- 2 ounces mini pepperoni slices
- Freshly grated Parmesan cheese, for serving
- Red pepper flakes, for serving
Instructions
Make the crust
- In a small bowl, sprinkle the yeast over the warm water. Stir briefly, then set aside to proof for 5 to 10 minutes. You will know the yeast is proofed when it is creamy in color and tiny bubbles have formed.
- In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and, using your hands, mix until a shaggy dough forms. Let rest for 10 minutes.
- Slick a large bowl with olive oil. Turn the dough out onto a floured surface. Knead the dough with floured hands until smooth, about 10 minutes. Alternatively, knead the dough in a stand mixer fitted with the dough hook until smooth, about 10 minutes. If the dough is very wet, work in more flour 1 tablespoon at a time until the dough is manageable.
- Form the dough into a ball, place it in the oiled bowl, cover with a kitchen towel, and set aside until doubled in size, about 2 hours.
- Preheat the oven to 550°F (288°C) with a rack positioned in the lower third.
Make the sauce
- In a medium skillet over medium heat, stir together the crushed tomatoes, olive oil, basil, and salt. Bring to a simmer, then reduce the heat to low and cook, stirring often, until the sauce thickens, about 15 minutes. Remove from the heat.
Stretch the crust
- Brush a 12-inch (30-cm) cast-iron skillet with the 2 tablespoons olive oil, coating well. Turn the dough out into the skillet and use your hands to stretch the dough to the sides of the pan, being careful not to tear it. Cover the dough with a kitchen towel and set aside to rest for 20 minutes. Uncover the dough and again stretch it to the sides of the pan.
Make the blistered tomatoes
- In a medium nonstick skillet over medium heat, combine the cherry tomatoes, olive oil, and salt. Cook, undisturbed, until the tomatoes are blistered, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Transfer the tomatoes and garlic to a plate.
- Spread about 1 cup of the pizza sauce to the edges of the pizza dough. Dot the sauce evenly with the mozzarella, all the way to the edges to ensure a lacy, crispy, cheesy crust. Top with the pepperoni, blistered tomatoes, and garlic, dispersing the toppings evenly.
- Bake the pizza until the edges are dark brown and bubbly, 15 to 20 minutes. Run a knife around the rim of the pizza to loosen the crust from the skillet. Carefully transfer the pizza to a cutting board.
- Sprinkle the pizza with Parmesan and red pepper flakes. Cut into 9 squares or 8 slices and serve with any remaining sauce alongside for dipping.
Nutrition
Serving: 1portion | Calories: 847kcal | Carbohydrates: 88g | Protein: 31g | Fat: 42g | Saturated Fat: 14g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 3176mg | Fiber: 7g | Sugar: 8g