Licia Bobesha Recipes Skillet Pizza Recipes

Skillet Pizza Recipes

Is bread really the foundation of human society or could we live without it? Find it out while making this tasty skillet pizza!

As I recently have a little time, I had been browsing on the web last week. Trying to get new, exciting tips, inspirational meals that I have never tested before, to treat my family with. Looking for a long time but could not find any interesting stuff. Right before I thought to give up on it, I stumbled on this delightful and simple dessert simply by chance on Suncakemom. The dessert seemed so yummy on its photos, that called for rapid actions.

It had been easy to imagine how it is created, how it tastes and just how much my hubby will like it. Actually, it is extremely easy to impress him when it comes to desserts. Yes, I’m a blessed one. Or maybe he is.Anyway, I went to the site and simply followed the comprehensive instuctions that were accompanied by great snap shots of the operation. It just makes life much easier. I can imagine that it’s a slight inconvenience to shoot photographs down the middle of cooking in the kitchen because you typically have sticky hands and so i seriously appreciate the hard work she devote for making this blogpost .

That being said I am encouraged to present my own, personal recipes in a similar way. Many thanks for the thought.

I had been tweaking the initial recipe to make it for the taste of my family. Need to tell you that it was an incredible outcome. They enjoyed the flavor, the thickness and loved getting a sweet like this in the middle of a busy week. They ultimately requested lots more, many more. Thus next time I am not going to commit the same mistake. I’m going to twin the amount to make them delighted.

Skillet Pizza was first invented by SunCakeMom


Making a starter is not absolutely necessary but it will provide a more complex flavor for the dough. Combine flour, water and the yeast in an airtight container and put it into the fridge for 4 – 6 hours. It will double in size so choose a big enough box.


Measure flour into a kneading bowl and sprinkle fresh yeast on top. No need to dissolve the yeast.

Pour in the olive oil and at least half of the water.

Add the starter in too. It tends to stick to the box but mixing it with some flour from the bowl will help salvage every bit without much effort. If starter is not used, just add the equivalent amount of flour and water to the bowl.

Knead the dough until it comes together, gradually adding the remaining water and the salt. We are after a sticky humid dough as we are going to bake the pizza in a low temperature home oven. Flouring our hand will prevent the dough to stick to it.

Take the dough out onto a floured surface.

Separate into two and shape the dough into elongated forms for easier measuring.

Cut the dough up into 6 equal parts, that should make over 4oz / 120g balls which will be enough to cover a Ø8″ / Ø20.5cm skillet nicely.

Make balls from the dough, cover them with a wet kitchen cloth and keep them until double in a 68°F – 81°F / 20°C – 27°C place for 45 – 90 minutes. It’s an optional step but it helps a lot when stretching the pizza by hand.


Pour oil into a pan and caramelize the onions then add the crushed garlic and fry it until it gets fragrant. (Check out the Low Carb Condiments for detailed Tomato Sauce recipe)

Pour the pureed tomato and add basil, oregano and salt then cook it on low heat until about quarter of the liquid evaporates. Add salt to taste.


Grate the cheese and cut the necessary ingredients up.


Stretch the dough to the size of the skillet. If we let the dough raise, it should be elastic enough to be able to do the stretching by hand otherwise use a rolling pin. Oiled or floured hands will keep the dough from sticking to our hands. Check out How to shape a pizza like a pro!

Place the dough into the skillet or just leave it where it was stretched.

Cover the dough and place the skillet with the dough to a 68°F – 81°F / 20°C – 27° place to raise for about 30 minutes. When the growth starts to be visible we can proceed to the next step.

Spread 1-3 spoon of sauce all over the dough.

Add favorite toppings and cheese. Set the oven’s broiler to its maximum then start making our skillet pizza on the cooktop on medium to high heat.

After about 30 – 60 seconds we may check the bottom of the pizza. If golden brown spots are already there, the crust is done.

With the oven’s broiler already on, put the skillet onto the top shelf for 3 – 5 minutes until the cheese is melted and golden brown spots are visible all around the pizza.

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