And never EVER listen to your hubby when he says, "The Pizza Parlor cooks it at 500 degrees for half the cooking time." Or: "You don't have to prebake it, the Pizza Parlor doesn't do that."
Here's the recipe if you are interested from Racheal Ray's magazine:
Skillet Pizza Dough:
Ingredients for just the dough:
3/4 c lukewarm water
1 tbsp Active Dry Yeast
1 tsp Sugar
2 1/4 c Flour
1 tsp Salt
3 tbsp Extra Virgin Olive Oil
1. In a small bowl, stir together the lukewarm water, yeast, and sugar. Let stand until foamy, 3 to 5 minutes.
2. Using a standing mixer, mix the flour and salt at low speed. Mix in the yeast mixture and olive oil until a shaggy dough forms. Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
3. Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Punch dough down before using.
To make the pizza:
1. Press the Pizza dough into a greased 9- to 10- inch cast-iron skillet and let rise until doubled in size (about 20-30 minutes).
2. Preheat the oven to 400 degrees F.
3. Drizzle 1 tablespoon of Extra Virgin Olive Oil over the dough, spoon Marinara Sauce on top, leaving a 1/2 inch border. Bake until golden and bubbly, about 25 mins.
4. Sprinkle the cheese and crushed red pepper on top and bake until cheese is melted, about 5 mins.
5. Let cool in pan for 20 minutes before serving.
For Pizza ingredients, we used Boboli Pizza sauce and lots of cheese. We also sliced some salami and onions too. I think you can put these on at the end as well, so it doesn't all get burned.












