Skillet Neapolitan Pizza
- 16 ounces (about 3 cups plus 2 tablespoons) all-purpose flour, plus more for dusting
- .3 ounces (about 2 1/3 teaspoons) kosher salt, plus extra for assembly
- .2 ounces (about 1 teaspoon) active dry yeast
- 12 ounces water
- 1 (14-ounce) can whole peeled Italian tomatoes packed in juice
- 1 (12 to 16-ounce) ball buffalo mozzarella or fresh cow's milk mozzarella, at room temperature
- 4 tablespoons extra-virgin olive oil
- Handful fresh basil leaves
- This recipe is vegetarian
- Produce
- Basil, fresh leaves (1 Handful)
- Italian tomatoes, whole (1 (14-ounce) can)
- Cooking & Baking
- Active dry yeast (1/4 ounces)
- All-purpose flour (16 ounces)
- Kosher salt (1/3 ounces)
- Olive oil, extra-virgin (4 tablespoons)
- Drinks
- Water (12 ounces)
- Dairy
- Buffalo mozzarella or fresh cow's milk mozzarella (1 (12 to 16-ounce) ball)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 13, 2012 (11 months ago).
176 people saved this recipe.
