I have two recipes for Skillet Pizzas here. One is a Stuffed Crust, the other is a cast iron Sourdough Skillet Pizza.

Stuffed Crust

1. Heat cast iron skillet to 425º in oven
2. Flatten prepared pizza dough on counter top so that it is about 4 inches wider than the diameter of the skillet; then roll dough around a rolling pin for transportation to the skillet
3. Add 1 TBL EVOO and 1 TBL butter to bottom of hot skillet
4. Lay flattened dough carefully into hot skillet, 1-2” up the side – even spilling out over the edge
5. Lay small sticks of mozzarella around the base of the pan, and fold the dough down over the cheese creating a “stuffed crust”
6. Put a layer of sauce and shredded mozzarella on the bottom of the pizza
7. Add cooked sausage, sauteed mushrooms, sauteed onion, olives, etc onto the cheese layer
  - NOTE: If you use fresh onions, they should be on the top exposed to the direct heat
8. Pour tomato sauce over toppings
9. Sprinkle a bit more mozzarella on top
10. Add pepperoni on the top if desired
11. Bake at 450º for 20 minutes
12. Top with fresh basil and grated Parmesan, and drizzle with EVOO

Sourdough Skillet Pizza

Start with making your Sourdough Starter.

Find it online: https://www.theperfectloaf.com/cornmeal-skillet-sourdough-pizza/

Cornmeal Skillet Sourdough Pizza

Author: Jennifer Latham
Prep Time: 5 hours
Cook Time: 30 minutes
Total Time: 5 hours 30 minutes
Yield: 2 pizzas
Category: Lunch, Dinner
Cuisine: Italian, American

Description

This cornmeal skillet sourdough pizza recipe makes for an easy, hearty meal. The choose-your-own-adventure of topping your pizza is always fun, and the convenience of cooking it in a skillet eliminates the headache of shaping the rounds and trying to shimmy them off of a peel. The dough borrows some of the principles from sourdough country bread, such as a high-hydration and adding a porridge. This means the substantial crust is packed with flavor and has a pleasing, tender texture.

Ingredients

Cornmeal Porridge

51g Cornmeal or Polenta
202g Water

Main Dough

337g Type 85 Bread Flour or High-Protein White Bread Flour
127g Water
8g Fine Sea Salt
84g Ripe Sourdough Starter (100% Hydration)
All of the Porridge

Instructions

1. In a medium saucepan over medium-low heat, combine the cornmeal and 202g soaker water. Cook for 10-12 minutes, stirring often, until the cornmeal has thickened and is tender. Remove from the heat and let cool.
2. In a medium mixing bowl (or in the bowl of a stand mixer fitted with the dough hook attachment), combine the remaining 129g water, sourdough starter, cooled porridge, salt, and flour. Mix until everything is combined. Cover with a clean dish towel and let rest in a warm, draft-free spot for 20 minutes.
3. Knead the dough in the bowl. To do so, lift up one side, fold it over the middle and press down. Rotate the bowl a quarter-turn and repeat. Continue lifting and folding for about 5 minutes. The dough should be pretty wet and sticky but cohesive. If the dough seems very stiff, you can add another tablespoon or two of water.
4. Let the dough rest for three hours in a warm spot—the dough temperature should remain about 82°F (28°C). Turn the dough in the bowl twice at regular intervals during bulk fermentation by lifting and folding (as you did for kneading) a few times.
5. After three hours, the dough should have increased noticeably and have bubbles on top and throughout.
6. Scoop the dough from the bowl onto a clean work surface. Divide in half and round gently into balls. Let rest on the worksurface for 5 minutes.
7. Prepare two 10-inch cast iron skillets (or the shallow end of a Dutch oven/combo cooker) by coating them very well with a few tablespoons of olive oil. Sprinkle a tablespoon of cornmeal over the bottom of each pan. (Alternatively, save one dough ball for later, see Notes.)
8. Coat the dough balls with olive oil, either using your hands or a pastry brush. Set one ball in the middle of each skillet. Gently spread the dough flat in each pan, pressing and stretching with your fingertips. Don’t worry if it doesn’t quite stretch all the way; you can stretch it more just before cooking.
9. Let the dough proof for about an hour (you don’t need to cover them, as the olive oil coating will keep them from drying out). During this time, preheat an empty oven with a rack in the middle to 500°F (260°C).
10. After an hour, if the dough hasn’t spread all the way to the edges, you can gently press it out a little more.
11. Top as desired, using a generous amount of toppings. (I usually start with a big spoonful of Bianco crushed tomatoes straight out of the can.)
12. Cook the pizzas for about 20 minutes until the edges are golden brown. Check the pizzas after 10 minutes. If the toppings seem to be getting dark too quickly, turn the oven down to 450°F (230°C) and finish cooking.
13. Remove the pans from the oven and let cool briefly. Carefully use a spatula to loosen the edges and remove the pizzas from the pans. If they stick, just take your time and use the spatula to loosen any stuck bits.
14. Serve immediately.

Notes

One dough ball can be saved for the next day or up to two days later. After dividing the dough and balling each piece, place one in a small, oiled container with an airtight lid. Place the container into the refrigerator. To use, remove the dough from the refrigerator an hour before you want to use it, following Step 8 onward, above, with the dough.