Community Pick
Skillet Pizza Crust
"An easy way to prepare pizza crusts and freeze for later. Of course, you could use them immediately! I like this recipe b/c as a "single babe"... I'm mostly cooking for one these days and like being able to pull an individual-size pizza crust out of the freezer for a quick dinner... or when I have unexpected company!"
photo by Vnut-Beyond Redempt
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 (21.26 g) package active dry yeast
- 4.92 ml sugar
- 177.44 ml warm water (105 115)
- 709.77 ml all-purpose flour
- 4.92 ml salt
- 118.29 ml warm water (105-115)
- 29.58 ml olive oil
- vegetable oil cooking spray
- 14.79 ml Italian spices (optional)
directions
- 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.
- TO MAKE PIZZA: Place frozen crusts on baking sheets; spread w/ 1/4 c pasta sauce and sprinkle w/ favorite toppings.
- Bake at 425 for 12 – 15 minutes or til edges are lightly browned and cheese melts.
- FOR EXTRA FLAVOR: I like to add Italian seasoning/spices to the crust for extra flavor.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I used my new KitchenAid stand up mixer to prep the dough. The dough required about 1/2 cup more water but that is probably due to the type of flour I used and not the recipe's fault. This was a good opportunity to use up leftovers from our New Year's Day lunch. I drizzled a little bit of olive oil on the crust, added some feta and Parmesan, sliced grape tomatoes, and a sprinkle of Greek oregano and red onion (basically a modified and glorified version of Queen Margherita)-all leftovers. After removing the mini pizzas from the oven they were garnished with fresh cilantro. Half of the remaining prepared crusts have been frozen. In a little over one hour we had a fantastic meal with lots of fresh ingredients and I was able to use up most of the leftovers. Thanks for posting! -
This is one good recipe. I got the full six pizzas but I think I'll roll it out to 6" or smaller. So much cheaper. I used to buy a frozen pizza for $8+. Now I make a few for that price. Thanks for posting. It's a keeper. -
I made your recipe and it's so easy now to make a nice snack for the grandkids when they come home from school. I was so surprised with how good they really turned out. The kids loved them. I can now keep a supply of shells on hand for after-school snacks. A 15 oz can of pizza sauce is enough to cover the 8 pizzas. I made 2 shells today and divided and froze the remainder sauce to pull out of the freezer along with each shell. Great! -
I just finished making these crusts and it's the first time I've ever used the skillet method. What a fun recipe to make with kids! For a little extra nutrition, I used half wheat flour but followed the rest of the recipe and they were great! -
Coming back to edit with some stars, as promised some time ago. This pizza crust was perfect for our family. We've made it once already and everyone enjoyed making their own pizzas. I even made focaccia out of my piece. I'll be making another 2 or 3 batches of this for the freezer to pull out for quick meals. I should say that I made the dough in my bread machine on the dough setting and I loved the texture of it.
see 17 more reviews
Tweaks
-
Wonderful tasty easy pizza dough! I substituted a half cup whole wheat flour in for the same amount of flour, and used garlic salt in place of regular salt. After the pizza rounds were cool, I went ahead and sauced them all, added cheese and toppings, and flash froze. After the pizzas were frozen, I wrapped in plastic wrap and popped them into large freezer bags. Just last week I pulled out a couple, preheated the oven to 400, and baked right on the rack for 12 minutes. They came out INCREDIBLE! The crust was nice and crispy, the cheese and toppings just right....the ease of frozen pizza with the taste of homemade! I'll NEVER buy a supermarket frozen pizza again, now that I know how to make my own!
RECIPE SUBMITTED BY
Impera_Magna
United States
Retired at last!
