Crispy Skillet Pizza

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Pizza Dough

  • 1 package active yeast
  • 1 cup warm water 100-110F
  • 1 1/2 tsp salt
  • 1 1/2 tbsp olive oil
  • 2 1/2 cups flour keep an extra 1/2 cup on the side...


  • 1/2 cup marinara sauce
  • 1/4 cup fresh basil
  • 1 cup mozerella cheese
  • 1/4 cup pepperoni
  • 1/4 cup green bell pepper optional
  • 1/4 cup artichoke hearts optional


  • In a mixing bowl, combine, warm water, yeast, salt and olive oil.
  • Mix for about 5 minutes with a fork to get the yeast activated.
  • Slowly stir in about half of your flour into the bowl and mix together,
  • Mix the remaining flour in the bowl and mix until you get a nice elastic ball. If it's too sticky add more flour, if it's too dry add a little water.
  • Knead the dough for about 8-10 minutes.
  • Roll the dough into a ball and place in a bowl that is lightly coated with a little olive oil, making sure the dough is evenly coated in the oil. Place a damp cloth on top of the bowl and let sit in a warm place for no less than an hour.
  • After your down has risen, go ahead and cut it in half. You can store the other half in the fridge for another batch or pizza on another night!
  • When you're ready to cook, preheat the oven to 500F, then begin forming the dough into a ball then flatten as much as possible by hand, rolling pin, or if you're adventurous you can try the hand-toss method.
  • place in the skillet and continue to flatten until it has evenly cover the skillet, leave the outer edge of the dough thicker if you're a crust fan like me!
  • Taking a spoon, pour the marinara in the middle of the dough then in a big spiral motion, use the spoon to spread the sauce across the dough. Add some fresh basil on top.
  • Top with cheese, pepperoni and any other toppings you like.
  • Cook for about 17 minutes, let it cool for about 5 minutes, then go ahead and serve. Enjoy!