Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes or up to 2 hours. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza.
One to two mushrooms thinly sliced will cover a pizza.
Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole. Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip. Brush the top of the dough with olive oil to prevent it from getting soggy from the toppings.
Let rest another minutes. The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven. Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.
If you want, toward the end of the cooking time you can sprinkle on a little more cheese. All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
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Thanks for waiting. First time commenting? Please review the Comment Policy. Not enough planned detail. I want to make a quick quality pizza — and I want detailed instructions. The dough does not have to be frozen. The recipe includes instructions for those who may want to do so I personally make one ball of dough and then freeze one! As for temperatures, the recipe includes those for baking and the temperature of water too, and lots of detailed instructions.
What do you feel is missing? Thanks for your question. I agree that the recipe is vague on the temperature. I see for 30 min for the pizza stone, but what is the temp for the actual pizza? Thanks for your question, Steffanie! Hi — the dough turned out great!!! I suppose you could open up 3 different packets and get slightly different measurements. Happy pizza making! What a beautiful example! Beautiful pizza you made, love the colorful pictures you put with it, and the way you clearly listed the steps!
Looking forward to making my own! Did you make our recipe, or the one in the video you posted? Absolutely delicious! I did the medium rise of 8 hrs on the kitchen counter, and did not encounter any issues mentioned at all- the crust was perfect, the middle nicely cooked, everything turned out great. Great recipe!
Used all purpose flour as it was all I had and it still did great. I also added a tsp or so of garlic powder as personal preference. Grilled the pizza and it was probably the best homemade pizza.
When I first started out, I ran the common problem of an undercooked middle and it took several attempts to get it right. Stretch the dough to make two large thin-crust pizzas much thinner than pictured! Stone or not, place the pizza nearest to the heating coils.
I was placing mine in the middle and I saw immediate differences when I placed it directly next to the heat source! This was the most beautiful soft and elastic dough, and the resulting pizzas were delicious.
I let my dough rise for three or for hours but am keen to do a slow fermentation in the fridge next time. Thank you for the excellent, informative recipe, I will be using it often! Works great. I could never wait that long for pizza dough! My dough mixed in about 90 seconds, rested for 4 minutes and was kneeded to elastic and covered on board. Got my toppings ready and 5 minutes later that dough got stretched onto pan, covered with sauce and toppings and is cooking for 12 minutes.
When we were newlyweds, my father-in-law made us stuffed portobello mushrooms. Related Recipes. Claim your listing for free to respond to reviews, update your profile and much more. I created this sweet and spicy salmon after being challenged to use healthier ingredients. Ferraro's Italian Grille.
It too will be perfect. Just made this pizza and it turned out under-cooked in the middle and top. I was very careful not to overload with toppings, as suggested. I used a pizza stone. Sounds like with your oven set up you needed to cook the pizza a minute or two longer, and perhaps position the pizza stone and rack a little bit higher in your oven.
How to use the Converter. Thank you for stopping by! We love to share wholesome and delicious recipes, perfect for home cooked family meals. Classic homemade pizza recipe, including pizza dough and toppings, step-by-step instructions with photos. Make perfect pizza at home! What to do when your 8-year old nephew comes to visit? Make pizza, of course! Follow me on Pinterest.
Save It Print. Prep time: 2 hours Cook time: 30 minutes Yield: Makes 2 inch pizzas. And not as good. Our timeline was originally 6 months, but our landlords required additional permitting. We are a Fast-Casual Mexican establishment. We are not trying to be Chipotle. Our owners are Mexican and use traditional recipes for the dishes.
We also offer Horchata traditional rice milk , churros, and delicious white cheese dip served with homemade tortilla chips. None of our food comes in plastic bags or is heated to serve. All of our food is made in house daily.