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Cornmeal Skillet Pizza

This skillet pizza has a thick, chewy crust with a super crispy, cornmeal-dusted bottom. The dough is very wet and sticky, which is what gives it a light, open texture, and it comes together with just a few simple folds instead of traditional kneading. The whole thing is assembled and baked right in a cast-iron skillet, which gets screaming hot in the oven and essentially fries the bottom of the crust.
Prep Time20 minutes
Cook Time20 minutes
Rise Time4 hours
Total Time4 hours 40 minutes
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Ingredients

  • 3 cups all-purpose flour
  • 1/4 cup yellow cornmeal plus more for the skillet
  • 1 1/2 tsp kosher salt
  • 2 1/4 tsp instant yeast 1 standard packet
  • 1 1/2 cups warm water around 100-110 F
  • 2 tbsp extra virgin olive oil plus more for the skillet and dough
  • Your favorite pizza sauce and toppings

Instructions

  • Whisk flour, cornmeal, salt, and yeast in large bowl.
  • Mix in warm water and olive oil until shaggy dough forms with no dry spots.
  • Cover and let rise 3 hours, performing stretch and folds at 1-hour and 2-hour marks.
  • Divide dough in half, shape into balls, rest 5 minutes.
  • Coat two 10-inch cast iron skillets with oil and cornmeal.
  • Place oiled dough balls in skillets, stretch to fit.
  • Let proof 1 hour while preheating oven to 500°F.
  • Press dough to edges if needed, add toppings.
  • Bake 20 minutes until golden and bubbly.
  • Let cool 1 minute before removing from skillets.

Notes

If toppings brown too quickly, reduce heat to 450°F after 10 minutes.
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