i have a problem when it comes to pizza dough. just as soon as i get comfortable with a recipe or technique (which always starts off seeming daring and fast moving and just this side of impossible), i move on to find a new challenge. some people get their adrenaline from roller coasters or fast cars. me? new pizza dough recipes and techniques.
my latest pizza adventure is sponsored by the letter S. as in skillet. as in cast iron skillet. as in skillet pizza with mushrooms and goat cheese.
first though, a confession: at the risk of having my writes-about-food-on-the-interwebs card revoked, i’m only just warming up to my cast iron skillet. (he’s just. so. heavy. and if we’re being honest, prone to hot spots.) i will say though, the deliciousness of this skillet pizza is definitely speeding up that warming process.
so, in keeping with my usual, this skillet pizza involves a little bit of daring and a touch of finger crossing. also, a bit of tinkering (read: don’t make this for the first time when you have guests coming over, unless they are crappy dinner party friends).
since we’re all about honesty today, i will tell you that the first time i made this pizza, the bottom of the crust was the same color as the cast iron skillet that burned it in large spots. aaaaaand we ate the entire pizza anyway, because it is just that good.
the second time i made the pizza, i kept the preheating burner turned down lower so that the bottom of the pizza didn’t get quite so incinerated. this was much more successful.
the third time i made this pizza (in a 10 day stretch, mind you, because, yum and also testing), i tried preassembling the pizza so that it didn’t sit in the hot skillet while i added the toppings. i won’t say that *didn’t* work, but i will say that it requires more assembled-pizza-transfer skills than i currently possess.
therefore, in the recipe below, i’ve written steps that correspond to my second method – the one that didn’t produce a charred bottom or require superhuman pretopped pizza transfer skills (and all of these methods are easier if you have a helper for the transfer step). it still takes a time or two to get the hang of it, though, so please give it another try if your first skillet pizza doesn’t quite live up to your standards. you’ll get there. and then i’ll post my newest most favorite pizza technique.
(and don’t despair if you don’t have a cast iron skillet; you can still put these tasty toppings on a pizza prepared in my *previous* new favorite way to make pizza, detailed in this pizza dough recipe.)
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