pepperoni and sausage skillet pan pizza
Did any of you grow up going to high schools that served the little Pizza Hut pan pizzas for lunch? Good grief those were so freaking good. I wasn’t allowed to buy them often, but every time that I had that $2.50 in my pocket, I was freaking PUMPED. I also remember when Pizza Hut was an actual restaurant where we’d go on Friday nights to eat from the buffet. Whenever they brought out the pan pizzas, I was first in line. What was it about those little pizzas that I loved so much? I distinctly remember the ultra-yeasty flavor of the dough, the crisp edges, the cheese and pepperoni combo. To my young self, this was the height of pizza.
Of course, now I know the many amazing varieties of pizza and thin, neopolitano style made on my baking steel is probably my favorite, but it doesn’t crush the nostalgia that I will always have for those little foil-housed pizza delights. Every now and then I want a thick, doughy piece of pizza and this recipe fits the bill. It has all that deep yeasty flavor in the dough, a rich and tangy tomato sauce, topped with my signature cheese blend, and some crispy pepperoni and sausage. Feel free to adapt the toppings as you like, usually I like to add mushrooms and olives to this as well but any toppings would be delicious.
While this recipe does take a little bit of time, most of it is inactive time. You could start the dough in the morning before work and come home ready for skillet pizza. Past the rising time, it’s an exceedingly easy recipe. While I have chosen my favorite cheese blend (melty and salty and full of flavor), just good ol’ mozzarella would be delicious too if you find that tracking down the other two is difficult. So go on and throw a pizza party at home one night, your family will have no complaints and it’s a fun activity for everyone to top their own pizzas.
Leave any of your questions and comments in the comments section below!
Products I used in this recipe:
Pepperoni and Sausage Skillet Pan Pizza
- 3 cups (450g) bread flour
- 1 teaspoon (7g) salt
- 1 1/2 teaspoons (5g) active dry yeast
- 2 tablespoons (15g) olive oil
- 1 1/4 cups (290g) water, at room temperature
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 28 oz can whole peeled tomatoes, crushed by hand
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 cup whole milk, low moisture mozzarella, grated
- 1 cup fontina cheese, grated
- 1 cup provolone cheese, grated
- 2 oz pepperoni slices
- 2 spicy italian sausages, meat removed from casings and cooked until browned
- freshly grated parmesan, for sprinkling
- more olive oil, for the skillet
- In the bowl of stand mixer, combine flour, salt, and yeast and stir to combine. Pour water and olive oil over the top and mix with the dough hook until smooth, about 5-8 minutes. Transfer to a greased bowl or large plastic container, cover and let rise at room temperature for 8 hours. This is important for developing flavor, don't rush the process!
- While the dough proofs, make your sauce. In a medium saucepan, heat olive oil over low heat. Add garlic and cook for 1 minute. Add crushed tomatoes and juice, salt, sugar and crushed red pepper. Cook over medium heat, stirring occasionally, until thickened and darker in color. Cool to room temperature before using, can be stored in the fridge for up to 1 week.
- Once the dough is finished proofing, turn it on onto a floured surface and divide the dough into two equal portions (weighing the dough and then dividing really helps get even pieces). Shape each piece of dough into a ball and let rest for 10 minutes. Mix 3 cheeses together in a bowl and gather other pizza ingredients. Drizzle 2 tablespoons of olive oil into a 10in cast iron skillet or cake pan (or both if you only have one of each!), turning to evenly distribute the oil. Press each dough ball into a 10" circle and then transfer to the skillet or cake pan. Cover the pan with plastic wrap and let rise for 30 minutes.
- Preheat an oven to 500 degrees F. Spread the top with the tomato sauce. Sprinkle with half the cheese and top with pepperoni and sausage crumbles. Sprinkle the top with dried oregano if desired. Bake for 15-20 minutes, until the top is browned and when lifted with a spatula, the bottom is golden brown.
- Remove pizzas from the oven, transfer to a cutting board and cut into slices. Sprinkle with parmesan cheese if desired.