A whole wheat pizza cooked in the skillet that tastes just like an authentic oven-fired crust- puffy, light, and with the perfect crisp. This method is quick, easy and absolutely delicious!

A whole wheat pizza cooked in the skillet that tastes just like an authentic oven-fired crust- puffy, light, and with the perfect crisp. This method is quick, easy and absolutely delicious!

Making your own pizza can seem a bit daunting, but it’s really much easier than you’d think. Not only do you get that puffy, chewy homemade crust that is so worth the extra effort, but you also control the ingredients. After a few times of making this, you’ll probably have the recipe memorized- it’s that simple! If the whole yeast thing intimidates you, don’t let it. There’s nothing to it and this recipe is really the perfect place to start.

A whole wheat pizza cooked in the skillet that tastes just like an authentic oven-fired crust- puffy, light, and with the perfect crisp. This method is quick, easy and absolutely delicious!

For this pizza crust, I followed the recipe for my spelt pizza crust pretty closely, but used whole wheat pastry flour instead of the spelt flour. I honestly could not tell a difference between using the two different flours, so feel free to use whatever flour you prefer. My son helped me with the toppings and we devoured this whole pizza together. We both could not stop raving about how delicious it was. I will warn you, though; transferring the pizza crust to the hot skillet takes a bit of practice. Use plenty of cornmeal or flour on your working space, so the pizza will easily slide. I then used my hand and an extra large spatula to move the pizza from the working space to the skillet. Don’t worry if the cheese and/or toppings slide and it doesn’t look pretty- believe me, it will still taste marvelous.

A whole wheat pizza cooked in the skillet that tastes just like an authentic oven-fired crust- puffy, light, and with the perfect crisp. This method is quick, easy and absolutely delicious!

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Whole Wheat Skillet Pizza
Prep Time:
1 hr
Cook Time:
3 mins
Total Time:
1 hr 3 mins
 
Puffy, golden, perfectly crispy crust that's just like pizza from a wood-burning stove!
Ingredients
For the Dough:
  • 1 1/4 cup whole wheat pastry flour regular whole wheat flour would probably work too
  • 1 1/8 teaspoon instant or rapid-rise dry yeast
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 teaspoons extra-virgin olive oil divided
For the Pizza Toppings (I did not measure the toppings, just put your desired amount.):
  • pizza sauce or marinara
  • slices of fresh mozzarella or grated mozzarella
  • grated Parmesan cheese
  • pepperoni I use Trader Joe or Applegate brand for no nitrates or preservatives
  • fresh basil leaves thinly sliced
  • *feel free to use whatever toppings you prefer
Instructions
  1. Put flour, yeast, sugar and salt into bowl of a food processor and pulse once or twice to mix.
  2. Combine 1 teaspoon of oil and 1/2 cup warm water in a small glass measuring cup. With food processor running, slowly pour water mixture through feed tube; process until a ball of dough forms.
  3. Dough should be slightly tacky, but not overly sticky. If necessary add a little flour, one tablespoon at a time and let it run for a little longer.
  4. Oil a medium-size mixing bowl. Form dough into a ball and transfer to bowl, turning dough to coat with oil. Cover bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot until dough doubles in size, about 45-60 minutes.
  5. Once dough has doubled in size, set out on a floured area and push dough down with your fingers.
  6. Preheat broiler and place a large (12-inch) cast iron skillet on the stove over high heat and preheat for about 10 minutes.
  7. Pick dough up and stretch it out into desired shape about 12-inches or the size of your skillet. Lay your crust on area that has been dusted with cornmeal and flour. Add desired toppings to pizza crust.
  8. When skillet is heated, transfer crust to skillet. Be extra careful not to touch the hot skillet. Don't worry if toppings shift- it's not about looks, but all about taste. 😉
  9. Immediately transfer skillet from stove to oven. After 45 seconds to 1 minute, rotate skillet 180 degrees and continue to broil for another 1 to 2 minutes until crust is puffed and golden and cheese is bubbly.
Author: Kim

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Iron skillet pizza method from A Hint of Honey.

A whole wheat pizza cooked in the skillet that tastes just like an authentic oven-fired crust- puffy, light, and with the perfect crisp. This method is quick, easy and absolutely delicious!

The ingredients that I used for toppings were all from Trader Joe’s and are seen below. They are great products with a healthy ingredient list and they taste fantastic!

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Of possible interest: A few pizza recipes and recipes in which I use an iron skillet, on the blog, are shared below. Have I convinced you, yet, that you need an iron skillet? Mine was such a great purchase- they’re fairly inexpensive and cook and bake so well. I have this one. <— affiliate link. 

Caprese Pizza on a Spelt Flour Crust

Caprese Pizza with a Spelt Flour Crust

Vegetarian Pizza with a no-cheese cauliflour crust pizza

Vegetarian Cauliflower Pizza Crust with no cheese

Light Vegetable Frittata

Light Vegetable Frittata

Fresh Peach Cake

Fresh Peach Cake

Something to think about….

Do you own an iron skillet?

Have you ever used one to make pizza?

Have you ever tried a homemade pizza crust?

Enjoy the rest of your weekend!

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