This all started a few weeks ago when Mr. Peach and I decided to make Neopolitan-style pizzas on the barbecue. Well, actually, Mr. Peach decided he wanted to make Neopolitan-style pizzas on the barbecue and I’m not one to deny him the sheer, unadulterated joy he gets from grilling stuff.
I also never say no to pizza.
Little did I know that the whole thing about Neopolitan-style pizza is that the dough is very wet and needs to be cooked at like 18 million degrees. The dough came together really easily (no kneading! yay!) and as long as you remember to throw it together a day before you want to make it, it’s probably the easiest pizza dough ever.
But then you have to roll it out and somehow transfer it from the pizza peel to the barbecue. And because it’s a really wet dough, this proved to be really, exceedingly difficult. Two pizza peels, one flour explosion, and one burnt finger later, the final product was at least twice as delicious as it was misshapen. But the amount of effort required and mess (I’m still finding random flour spots in my kitchen) is just not something I feel I can promote to other unsuspecting home cooks..
So, I took all the things I loved about that pizza (chewy, slightly sourdough-like crust, no kneading required) and found a way to nix the things I don’t (excessive time, energy, mess). The end result is this No Knead Skillet Pizza, which is as convenient and easy as it is crispy, chewy, and flavorful.
The other thing that came out of the Great Pizza Experiment of 2015 (other than one giant mess and the knowledge that Mr. Peach and I are not — and never will be– great Neopolitan pizza makers), is that my new favorite pizza topping is pesto and pineapple. I know it sounds weird. I do. BUT IT IS SO GOOD.If you just remember to make the dough a day ahead of time, this whole thing comes together in about half an hour.
And I’m telling you: Pesto and pineapple — don’t knock it ’til you try it.
- 2 cups flour
- ¼ tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 2 teaspoons olive oil
- 1 cup shredded mozzarella cheese
- ¼ cup pesto
- ½ cup fresh pineapple pieces
- Mix together the flour, yeast, sugar, salt, and warm water in a large bowl with a wooden spoon or your hands. Mix until it is incorporated and forms a very shaggy, rough ball. Cover the bowl with plastic wrap and let rest for a couple of hours before moving it the fridge to ferment for another day. Alternatively, you can let it sit un-refrigerated for up to 12 hours.
- When you're ready to make the pizza, preheat the oven to 450 degrees F. Pour the olive oil in a 12 inch oven-proof skillet (I used cast-iron). With floured or oiled hands, transfer the pizza dough (it will have doubled in size) from the bowl to the skillet. With your hands, press the dough to the edges of the skillet. Spread the pesto over the surface of the dough, all the way to the edges. Top with mozzarella and pineapple.
- Bake in preheated oven for about 20 minutes or until the top of the pizza is golden and bubbly.