Edible Monterey Bay

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Skillet Pizza Dough

Makes enough dough for three 10-inch pizzas

2½ teaspoons dry active yeast
1 teaspoon sugar
1 cup warm water
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 cups 00 flour (you can use all purpose if you can’t find 00)
1 cup all purpose flour, plus more for dusting

In the bowl of an electric mixer fitted with the dough hook attachment, stir together the yeast, sugar and water. Let the mixture stand until it starts to foam, about 10 minutes. If it doesn’t foam, start over! That means the yeast is not alive and the dough will not rise.

Turn the mixer on low speed and add the oil and salt. Add the flour, 1 cup at a time, until it has all been incorporated. You might need to scrape down the sides a few times. Increase the speed to medium and continue mixing until the dough forms a smooth ball, about 5 minutes. If the dough feels too dry, add more water, 1 tablespoon at a time. If the dough feels too sticky, add more flour, 1 tablespoon at a time. Transfer the mixing bowl to a countertop.

Flour your hands, then reach into the bowl, under the dough and pull the bottom of the dough up and over the dough ball. Rotate the bowl 3 times, repeating this action. Transfer the dough ball to an oiled bowl and cover with plastic wrap. Place the bowl in a warm place and let it rise for 1 to 2 hours, or until the dough has doubled in size.

Turn the dough out onto a lightly floured surface. Roll the dough into a cylinder and divide it into 3 equal pieces. If you’re only making 1 pizza, wrap the other 2 pieces in plastic wrap and refrigerate or freeze.

About the author

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Carmel resident Caroline Chambers grew up in North Carolina, where she was raised on the robust flavors of the South. She has owned and operated a farm-to-table catering company in San Diego and has worked as a recipe developer and stylist for publications and brands including The New York Times, Robert Mondavi Wine, Food Network and MagicChef. Her first cookbook, Just Married (Chronicle Books), was published in October 2018.