If you're intimidated by making pizza at home, you should be. It's intense. You hear you need a pizza stone—or, if you're a high roller, a pizza oven—to achieve that perfectly crispy crust. And then's there's the dough. If you're going homemade, you're dealing with yeast and rising (a game-changer, but also a huge time suck). If you're opting for store-bought, you still need to roll out the damn thing.
Get the Primavera Skillet Pizza recipe.
Get the BBQ Chicken Skillet Pizza recipe.
Get The Works Skillet Pizza recipe.
Flour a clean work surface and roll up your sleeves. Leave that rolling pin in the drawer; you're using your hands here. Make sure the dough is out of the fridge for about a half hour before you start so it's pliable, then hold it up like your hands are on a steering wheel and let it hang and stretch out. You just want it to be the size of your oven-safe skillet, and if it's smaller, that's fine, too.
2. OIL UP THAT SKILLET.
The key to a crispy golden crust? Olive oil. Get the sides and the bottom slick.
3. CHOOSE OLIVE OIL OR SAUCE.
For a white pizza, brush more oil on the dough. For a red sauce pie, spoon over some sauce in a thin enough layer to still see some dough.
4. GET CHEESY.
For a white pie, I like to do ricotta and mozzarella, but for BBQ chicken a mix of fontina and cheddar is irresistible.
5. TOP IT OFF.
Scatter your toppings (leave a border for crust!). For veggie, we prefer to roast or sauté them first to make sure they're tender by the time your crust is ready.
6. SALT THE CRUST.
Essential step; you won't regret it.
7. DEVOUR.
Enough said. Let's eat.
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