I made this quick Skillet Pizza using a new dough technique that I think you are going to flip over! (I did) Plus a groovy idea of a creamy potato dip from my cookbook, that not only replaces the cheese, but adds a whole dimension on its own.
April Showers and Flours
Like so many of you I am pretty much have flour dust on my clothes, and an endless flow of bread crumbs on my counter. I have been all over the map with different bread making techniques. It’s glorious to have so much more time on my hands. On my blog A Stack of Dishes I am well known for the famous NY Times No Knead Bread recipe, which I have been making regularly for 7 years. In the past I have also used that recipe for making pizza dough. It’s tried and true and a winner every. single. time.
I have recently tried a new version of the same idea made well known by Jeff Hartzberg and Zoe Francois in their book, The New Artisan Bread in Five Minutes a Day. Which at this point is not so new as the book came out in the Fall of 2013. I had read the book back then, and though it grand, but I was pretty content with what I had going, so I honestly forgot about it. Then the other day I listened to a podcast and was reminded of it.
Like No Knead Bread, only different
The idea is pretty much the same as the No Knead bread, but it goes just a little further. Rather than making just one loaf at a time, I make 4 pounds of dough and keep it in a container in the fridge for up to 2 weeks. There are several wonderful things about this concept. First of all the slow, wet dough fermentation makes for a glorious rise with, again, no kneading. As the days go by the dough continues to mature and get more dynamic.
When I need to make a loaf of bread, or in this case some pizza, I just pull out my tub, grab a handful, and use it. I then slide the rest of the tub back into the fridge until next time. The only real issue is giving the dough enough time to come to temperature before baking off in the case of pizza. But Wait! last week I pinched some off and made some last minute flatbread with seeds. Rolls, small loaves, larger loaves… it’s just kindof there waiting for you. Isn’t that just perfect? I mean, no knead bread was a miracle- but this is just a mind blower.
No Cheese Please
For this dish I used the Lemon Potato Sauce/Dip from my cookbook, Whole Food Plant Based No Oil Dressings and Sauces. It makes a great replacement for ricotta or mozzarella cheese on a pizza. The creamy potato is flavored with garlic and a zip of lemon which just makes everything perfect on a pizza. It also gives that soft oozy sensation when you bite into the pizza which it part of the experience for me that I really enjoy.
To make life easy I made these in a cast iron pan in my, hot as I could get it, home oven. I do happen to have a pizza oven which can really get cranked up there- but for speedy efficiency, the skillet is gosh darn good. Also no sliding off and onto a baking stone or steel so ingredients stay in place perfectly. The cast iron is also a secret weapon in creating a super crispy crust.
I hope you enjoy this recipe. If you make it, please tag us on IG with #AHHrecipes
In a large bowl combine the flour, water, yeast and salt. Mix with a spoon until you get a "shaggy" dough. No need to knead. Either move the dough to a lidded container, with room to rise (5-6qt) or leave in the bowl. Allow the yeast to activate and the flour to hydrate for at least an hour on the counter, after which it goes into the fridge for at least 12 hours and up to 2 weeks. Do not punch down. After the initial 12 hour resting time it is ready to use. I take a hefty handful at a time to make bread, or less to make pizza, or flat bread. Before baking just give it some time to warm up to room temperature. To make the pizza: Prepare the Potato Sauce, adding less water to make a thicker consistency. Preheat the oven as hot as you can get it. Do not use just the broiler. Spread the dough in a well seasoned cast iron pan. Any size you have. If you have grabbed too much dough, simply pinch some off and throw it back in the bin. Make it as thin as you can by pressing outwards with your fingers. Spoon some of the potato mixture around the middle, layer on the tomatoes, and shake shake shake on the topping. Alternatively you can use oregano, sliced garlic and salt. Slide the whole pan into the hot hot oven and bake until the tomatoes are wilted and the crust is nice and browned. Enjoy the super crispy crust! As with the dough, the potato mixture can be prepared several days in advance and kept covered in the fridge.
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