This Skillet Pizza uses our favorite pizza dough recipe found on the back of our Artisan Bread Flour. It's a great way to get a nice, crisp crust and you'll love how easy and quick it is to make your favorite pizza!
Combine the water and yeast in a large bowl. Add flour and salt and mix until a shaggy dough forms.
Turn dough out onto floured surface. Knead until smooth, elastic and slightly tacky, about 5-7 minutes. If dough is too sticky, knead in more flour until smooth, one tablespoon at a time. Place dough in oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour. Dough can be used immediately or refrigerated for up to 3 days.
Divide dough and form each piece into a disk. Lightly brush each dough ball with oil, cover loosely with plastic wrap, and rest in refrigerator for 10-20 minutes.
Pre-heat oven to 475°F. Place disks on lightly floured surface. Working from the center of each disk, gently press and stretch dough to 1/4-inch thick circle.
On your stove top, heat a cast iron skillet on medium high until it begins to smoke.
Sprinkle a handful of cornmeal on the surface of the pan and immediately place your stretched pizza dough disc on the hot skillet. Continue to carefully pull and stretch the dough for about 60 seconds in the pan, being care not to puncture the dough, or burn your fingers.
Poke the dough several times with a fork, brush with olive oil, layer with toppings of choice. (NOTE: The stove top work from placing the dough to layering your toppings should take 2-3 minutes. Any longer and the bottom of the crust may get too dark.)
Place the prepared pizza into the oven and allow to bake for 7-9 minutes, or until the crust is light brown and cheeses are melted and bubbling.
Repeat with second dough disc, or refrigerate the extra disc for up to 3 days.
