Cooked on the stove and under the broiler, the crust in this Skillet Napolitana Pizza recipe is cooked and topped to perfection with a sweet tomato sauce, fresh buffalo mozzarella and basil!
FINALLY! Yummy homemade pizza cooked perfectly at home, every time!
It took my family and I some time to find a way to make pizza at home. Pizza that was not under or over cooked in terms of the crust vs cheese. Solution: using a skillet and cooking the pizza in two steps, creating the best homemade pizza of all time (SERIOUSLY!) with a twist: Skillet Napolitana Pizza.
Instead of cooking it in the oven as you would traditionally think, you cook the crust on the stovetop in a thick bottomed skillet to get a nice crusty bottom (and steamed top) BEFORE you dress it. Then you quickly add all your toppings and put it under the broiler to melt and brown the cheese to your liking.
Honestly, the best homemade pizza I’ve ever had and I found the original recipe through the April/May 2017 issue of Cook’s Country Magazine – even better than the double cook in the oven method whereby you cook the crust a bit in the oven and then add your toppings and cook some more… I find you lose that gooiness between the crust and the sauce when cooked that way, gooiness which is super necessary on a good tasting pizza.
Now, why make a napolitana pizza? (P.S. you can actually make whatever type you want, just change up the dressings!)
Napolitana is my favourite. Here’s why: Whenever I go to a new pizza joint that does Italian style pizzas I always look out for the cheese, margarita, or napolitana pizza – or whatever they call their pizza that has basic tomato sauce, buffalo mozzarella and basil. In my opinion, getting the simplest pizza and actually tasting all the basics is the best way to tell if it is truly a great slice.
If you are a reader from Montreal or are considering coming for a visit, some of my favourite pizza places around the island are: La Bella Italiana (St. Leonard), Mangiafoco (Old Port), Gema Pizzeria (Little Italy), Il Focolaio (Downtown), Adamo (St. Henri).
Crust: not too thick that it becomes all you’re tasting, and not too thin that it is barely there. A nice substantial crust on the thin side is perfect to me, but honestly, if you like crusty pizza make it thicker for the recipe. However, to get thinnish crust using this skillet recipe, I roll out the dough and then place it into the skillet as if it were a pie crust: rolling in onto my rolling pin and then unrolling it on to the pan. I also press it into the skillet to get it nice and even and also make an edge.
Tomato sauce: sweet and simple with no over complicated spicing but spicing nonetheless. For sure you can make your own, or even the simple sauce in the Pasta e Fagioli recipe (without the beans or pasta of course!) or grab a canned pizza sauce. The one I go all heart eyes over: Mutti Pizza Sauce!!!! It’s the best canned pizza sauce I’ve tasted by far and great in this skillet napolitana pizza! A definite must try if you haven’t already, test it against your go to and let me know!
Hope you enjoy this recipe for two or more if you are willing to wait in between pizzas or have multiple skillets!
P.S. I don’t usually bother making my own pizza dough, I pick some up in the fridge at my local Italian bakery. Before use, I spread grease in a bowl and let the dough come to room temperature for at least two hours before use.
- 2 tbsp. olive oil
- 12 oz. pizza dough at room temperature
- 1/3 cup Mutti Pizza Sauce
- 125 g fresh buffalo mozzarella sliced
- 4 - 5 fresh basil leaves
Preheat oven to broil making sure that the rack is about 6 inches from the element.
Grease a 12-inch skillet with some oil using a pastry brush or by pouring the oil onto a paper towel and rubbing the pan.
On a floured surface, press and roll the pizza dough until about 14 inches in diameter.
To place the dough in the skillet, loosely roll the dough onto a floured rolling pin and gently unroll it into the pan (as if it was pie crust). Press the dough to fit the pan making a crust, then using a fork pierce the dough about 10 times.
Over medium-high heat, cover and cook the dough until the bottom of the crust is golden, about 6 minutes. Check the bottom halfway through, and pop any air bubbles that form. Remove from heat.
Spread sauce evenly over the dough (leaving a crust border) and add the mozzarella slices.
Cook the pizza under the broiler until crust and cheese begin to brown, about 5 minutes.
Once cooked, add basil leaves (whole or chopped) on top of the pizza and let rest for 5 minutes before serving.
I usually use bought pizza dough from my local Italian bakery. Since it's usually in the fridge it needs to get to room temperature before use. So at least 2 hours before making the pizza I get it ready by greasing a bowl with a bit of oil, placing the dough inside and covering with a dish towel. Leaving it on my kitchen counter is best, but try and find a warm dry place.
Did you make this recipe?
I wanna see your tasty creations!