Skillet Pizza


The Dough (approx 4 bases)

1 1/2 cups warm water

2 tsp or 1 x 7g sachet dry yeast

1 lvel teaspoon sugar

4 cups plain flour

1 tbsp salt

1/4 cup olive oil

Topping suggestions

Good quality tomato pasta sauce

Mozzarella & parmesan cheese


Pitted marinated olives

Fire roasted pepper strips

Char grilled eggplant

Fresh basil



Place the warm water yeast and sugar in a bowl and set aside for 5-10 minutes to froth. Place flour and salt in a mixing bowl and make a well. Add the yeast mixture and with a knife mix together. Using your hands mould the dough into a ball and place on a lightly floured surface and kneed by hand for 10 minutes. Place the ball into another lightly greasd bowl, cover and allow to set in a warm place for 30 minutes until it doubles in size and has an elastic consistency. Break off one third of the odugh and with a rolling pin ona. lightly floured surface roll into a 30cm approx round disk.

To make the pizzas preheat the 26cm Large Skillet on a medium heat. When it has reach the desired heat grease and place the base straight onto the bare metal. Add toppings and cover with the lid vent open or lid half on for approx 10 minutes or until the cheese has melted. Enjoy!