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Whole Wheat Skillet Pizza

Print Recipe
Puffy, golden, perfectly crispy crust that's just like pizza from a wood-burning stove!
Prep Time 1 hr
Cook Time 3 mins
Total Time 1 hr 3 mins
Author Kim

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

  • Put flour, yeast, sugar and salt into bowl of a food processor and pulse once or twice to mix.
  • 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.
  • 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.
  • 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.
  • Once dough has doubled in size, set out on a floured area and push dough down with your fingers.
  • Preheat broiler and place a large (12-inch) cast iron skillet on the stove over high heat and preheat for about 10 minutes.
  • 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.
  • 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. ;)
  • 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.