Skillet Neapolitan Pizza (No Kneading or Oven Required!)

Name: Skillet Neapolitan Pizza (No Kneading or Oven Required!)
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon 0.2 ounces (about active dry yeast; 1 Handful fresh basil leaves; 397 grams whole peeled Italian tomatoes packed in juice; 454 grams (about 3 cups plus 2 tablespoons) all-purpose flour, plus more for dusting; 2 teaspoons 0.3 ounces (about kosher salt, plus extra for assembly; 4 Tbsps extra-virgin olive oil; 340 grams buffalo mozzarella or fresh cows milk mozzarella, at room temperature; 340 grams water

Skillet Neapolitan Pizza (No Kneading or Oven Required!) is a vegetarian main course. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 833 calories, 33g of protein, and 35g of fat each. If you have active yeast, handful basil leaves, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 24 hours.

Instructions

Combine flour, salt, and yeast in a large bowl.

Ingredients you will need

All Purpose Flour

Yeast

Salt

Equipment you will use

Bowl

Whisk until homogenous.

Equipment you will use

Whisk

Add water and stir with hands until dough comes together and no dry flour remains. Dough will be very sticky. Cover bowl tightly with plastic wrap and let sit at room temperature for 8 to 16 hours.

Ingredients you will need

Dough

All Purpose Flour

Water

Wrap

Equipment you will use

Plastic Wrap

Bowl

Turn dough out onto heavily floured board and using floured hands, divide into four pieces. Form each piece into a ball and place on floured board, leaving a few inches of space between each ball. Cover with plastic wrap or with a well-floured clean dish towel.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Kitchen Towels

Let rise for two hours.

Meanwhile, roughly blend tomatoes in a food processor, blender, with a hand blender, or by hand. Season to taste with salt. Roughly tear mozzarella into 1/2- to 1-inch chunks and squeeze out excess whey.

Ingredients you will need

Mozzarella

Tomato

Salt

Equipment you will use

Food Processor

Immersion Blender

Blender

When dough has risen, gently stretch one dough ball on a well-floured board into a round about 6 inches in diameter. Gently lift dough and drape across knuckles, slowly stretching it out by rotating it around your knuckles until it's about 10 inches across.

Ingredients you will need

Dough

Preheat a 12-inch skillet over medium-high heat until a drop of water dropped on its surface forms a bead that skids around (about 500 to 600°F). Carefully transfer dough to skillet and cover with tight-fitting lid. Cook until bottom side is very lightly browned and dough has puffed up in spots, about 1 minute.

Ingredients you will need

Dough

Water

Equipment you will use

Frying Pan

Remove dough with a metal spatula. deflate all bubbles in the center of the dough, leaving bubbles around the edges.

Ingredients you will need

Dough

Equipment you will use

Spatula

Flip dough and return to skillet so that the cooked side is now facing up. cook, shaking occasionally until the dough is darkly charred in spots.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Remove to cutting board and invert (so that first-cooked side is now back on the bottom)

Equipment you will use

Cutting Board

If using a blow torch: carefully torch edges of crust until roughly charred and browned in spots. Continue with step

Ingredients you will need

Crust

Equipment you will use

Blow Torch

Place pizza dough top-side down (the side you cooked second facing down) with the very edge hanging over the edge of the skillet. Cook the overhanging edge directly over the flame of a gas burner until well-charred. Rotate pizza so new section is overhanging edge and char again. Repeat until entire crust edge is charred. Continue with step

Ingredients you will need

Pizza Dough

Crust

Equipment you will use

Frying Pan

Alternatively, place a wire cooling rack directly over the burner flame. Invert pizza dough and use flame from burner to char and brown the edges of the crust. Continue with step

Ingredients you will need

Pizza Dough

Crust

Equipment you will use

Wire Rack

If using an electric burner: Proceed to step

Make sure dough is facing right-side up (it should be facing the same way it was when you first put it in the skillet).

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Spread a few tablespoons of tomato sauce over the dough, leaving the risen bubbly edges uncovered. Scatter a few pieces of mozzarella and a few basil leaves over the pizza.

Ingredients you will need

Fresh Basil

Tomato Sauce

Mozzarella

Spread

Dough

Sprinkle lightly with salt.

Ingredients you will need

Salt

Drizzle with 1 tablespoon olive oil. Return pizza to skillet, reduce heat to medium-low, cover, and cook until bottom is nicely charred and mozzarella is melted, about 3 minutes longer. If using torch, you can use it to help melt the cheese.

Ingredients you will need

Mozzarella

Olive Oil