DoughbaseEasy Skillet Pizza
A tiny pinch of yeast and an overnight rise, pressed into an oiled skillet: crisp, golden, pan-style.
PanPizza ovenCompare with other doughs
Made for a pizza oven at 750–950°F. In a home oven, bake on a stone or steel preheated for at least 45 minutes at its highest setting, then finish under the broiler. Expect a longer bake and a less blistered crust than the source.
Pizza size
9"6"12"
Number of pizzas
1110
Thickness
Yeast
Weigh the yeast
It’s just a pinch. A scale that reads to 0.01g helps; otherwise use the smallest amount you can.
Dough ball
314
grams each
Total flour
168
grams
Total water
126
grams
Hydration
75
percent
Easy Skillet PizzaOvernight, 18 hrs at room temp1 pizza · 9" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
00 flour | 168g | 100% |
Water Warm | 126g | 75% |
Yeast Active dry | 0.10g | 0.06% |
Salt | 5g | 3% |
Olive oil Plus more for the pan | 15g | 8.9% |
Instructions
- 01Mix the flour, yeast, salt, and warm water
- 02Add the olive oil and knead until a sticky dough forms
- 03Cover with a towel and rise 18 hours at room temp
- 04Brush the skillet with olive oil; with oiled fingers, press the dough out to the edges
- 05Top, then bake in a pizza oven on its lowest flame 10–15 min, turning every couple of minutes
- 06Turn the oven off and let the pan sit on the hot stone a few minutes to crisp the base
Recipe from Ooni.
How this was adapted
- Sized by skillet diameter; Ooni uses a 9" skillet.
See the original at Ooni.