Pizza complete in 10 minutes and rivals the best take-out pizza.

Personal Pizza in 10 minutes

I teased you with the idea of a 10-minute pizza in an earlier post, and here are the step-by-step instructions and photos.

NOTE: I am a fan of the Bread in Five Minutes a Day books. This series (Bread, Whole Wheat and Flatbread versions) promotes creating a large amount of knead-free dough, stored in the fridge and ready to make bread instantly. The base for this pizza is made in a skillet from the basic pizza recipe in the Flatbread book (for a sample, see the Master Recipe for bread, which would work just fine in this recipe).

Refrigerated pizza dough on floured surface.
Refrigerated dough on floured surface.

The refrigerated dough is the first step here. I simply pinched off a lemon-sized piece of dough, floured my counter, and stretched and pulled the dough into a rough circle, about 7″ across. You can actually adjust and stretch a bit more once the dough goes into the skillet, so approximate shape and size is fine here.

While you cut up the toppings, like mushrooms, onions, peppers, etc., preheat your skillet over medium heat. I used a 7″ cast-iron skillet for this pizza. Don’t add too many toppings or your pizza will be too moist, and the heat will have trouble getting through the full thickness.

Pizza dough, plus prepared ingredients ready for cooking.
Pizza dough, plus prepared ingredients ready for cooking.

I used one mushroom and four, paper-thin slices of pepperoni for this version. The sauce is home-made tomato sauce, but any tasty sauce will work. I use about 1 Tbsp. Again, do not overdo the sauce as the short cooking time does not allow extra moisture to evaporate.

I do not grate the cheese. Small cubes melt just as well, and are much easier to place quickly and accurately than grated cheese.

Wipe a little oil in the hot pan. You can skip this if you are using a non-stick pan, but I think the crust is better with just a bit of oil for crunch and flavor.

Sauce, mushrooms and cheese in place, but before pepperoni.
Sauce, mushrooms and cheese in place, but before pepperoni.

Before moving the the next step, turn on your broiler to preheat for the next step.

With all the ingredients ready, place the dough the hot skillet. You can carefully push the dough into the sides of the skillets, but don’t press hard or let your fingers linger. The heat and steam comes quickly through the dough.

Immediately, add the toppings. You must work quickly at this point, as you don’t want the dough to brown before the toppings are added.

Once the toppings are in place, cover the pan, and let it cook for about four minutes.

Pizza is completed under the broiler. Here I have my small pan in a toaster oven, and very close to the broil element.
Pizza is completed under the broiler. Here I have my small pan in a toaster oven, and very close to the broil element.

NOTE: Until you are familiar with your heat and pan, lift the dough gently from one side to check on how quickly it is browning a few times. You are ready for the next step when the crust is golden brown and crisp, and the cheese has melted.

Remove the pan from the stove and place under the broiler. I tend to put it very close to the element for a single pizza, but if you are using this method for a larger pizza, increase the distance from the element to about 4″.

Broil for 1-2 minutes, and that’s it. Slip it from the pan to a cutting board, cut and serve. You will be shocked at how good this pizza is, and much better for you when you can control all ingredients.

From idea to table, this is probably the fastest possible way to top-quality pizza. Save money, save time, better food … winner all the way.

Pizza complete in 10 minutes and rivals the best take-out pizza.
Pizza complete in 10 minutes and rivals the best take-out pizza.

 

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