Wednesday, October 13, 2010
Skillet Pizza Crusts
While I waited for my pumpkin yeast roll dough to rise on Sunday afternoon, I tried this recipe for Skillet Pizza Crusts- make the dough, slap into skillet for a couple minutes, then freeze. It was super easy. Drew and I make this little spinach pizza tonight and it was delicious. I'm making a few batches of pizza crusts to freeze again soon.
I used my standing mixer and used about 3- 5 cups flour to get to the right consistency.
3 (1/4 ounce) package active dry yeast
1 teaspoon sugar
3/4 cup warm water ( 105 115)
3 cups all-purpose flour
1 teaspoon salt
1/2 cup warm water ( 105-115)
2 tablespoons olive oil
vegetable oil cooking spray
1 tablespoon Italian spices (optional)
In a 2 c measuring cup or sm bowl, combine yeast, sugar and 3/4 c warm water; let stand 5 minutes.
Combine yeast mixture, flour, salt, water, and oil in lg bowl, stirring til well blended.
Turn out dough onto floured surface; knead 5 minutes.
Place in bowl coated w/ cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 mins or til dough is doubled in bulk.
Punch dough down; knead 4 – 5 times.
Divide dough into 6 equal portions; roll each into 8” circle.
Cook each round on each side in a non-stick 8” skillet coated w/ cooking spray over med heat about 2 mins per side or til dough rounds are lightly browned.
Cool crusts and freeze in an air-tight container up to 6 months.