This Next-Level Pizza Recipe Is Impossible To Mess Up

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1Photo: Courtesy of America's Test Kitchen.
Omitting the yeast from our skillet pizza created the thin crust we wanted, and the addition of baking powder to the dough gave us a light and crisp texture. To eliminate bubbles in the pizza dough, we used a fork to pop them as the first side cooked in the skillet — poking before cooking impeded the rise.

We also replaced the water in the dough with a bold, dark brown ale to add a strong, yeasty flavor to the pizza dough. To keep the cooking process quick and simple, we topped the pizzas with potent, no-cook ingredients: Fresh tomatoes (salted and drained to eliminate excess moisture) and basil worked as the base flavors.

To save time, combine the cheeses and prepare the dough while the salted tomatoes are draining. When popping the bubbles in the dough in step three, do so gently to avoid scratching the non-stick pan.

Skillet Pizza
Serves two

Ingredients
Toppings
4 medium plum tomatoes, cored, seeded, and chopped
1/2 tsp salt
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup finely chopped fresh basil

Dough
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp sugar
1/2 tsp salt
1/3 cup beer
7 tbsp olive oil

Instructions
For the toppings: Toss tomatoes and salt in large bowl, then transfer to paper towel-lined plate; let drain 15 minutes. Combine cheeses and basil in medium bowl; refrigerate while preparing dough.

For the dough: Combine flour, baking powder, sugar, and salt in food processor. With processor running, slowly add beer and 1 tbsp oil and process until dough pulls away from sides and forms shaggy ball, about 1 minute. Using floured hands, form dough into tight ball and cover loosely with plastic wrap; let rest 10 minutes. Dough can be wrapped tightly in plastic and frozen for up to 1 week.

Divide dough in half. On lightly floured surface, roll each half into very thin, nine-inch round. Heat three tablespoons oil in large nonstick skillet over medium heat until just smoking. Transfer one dough round to skillet and cook, poking any bubbles that form with fork, until bottom is deep golden brown and crisp, three to four minutes. Flip dough and sprinkle with half of drained tomatoes and half of cheese mixture. Reduce heat to low and cook, covered, until second side is crisp and cheeses have melted, about five minutes. Transfer pizza to cutting board. Wipe out pan and repeat with remaining oil, dough, and toppings. Slice into wedges. Serve.

Click here for step-by-step photos.

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America's Test Kitchen — a real, 2,500-square-foot test kitchen just outside of Boston — is home to more than three dozen full-time cooks and product testers. Their mission? To develop the absolute best recipes by testing, then testing again (and again…) so you feel confident enough in the kitchen to cook everything from a simple, mid-week meal to an entire Sunday dinner party menu.