Easy skillet pizza - I keep my pizza dough in the fridge for when my kids get sudden urge for pizza. Makes 4 pizzas with lovely thin base
Pizza dough ingredients
500g Tipo 00 flour
1 1/2 tsp salt
2 tablespoon olive oil
1/2 tsp instant yeast
(kneed the dough until silky smooth and leave to proof. Knock back divide into 4 balls and keep in fridge till needed - up to 2-3 days. )
Take ball of dough (or two) out an hour before you ready to make pizza.
Heat cast iron skillet on stove top for 10 minutes - turn on grill at the same time.
Roll out and stretch pizza dough to a nice thin circle. use semolina to stop it sticking to the bottom. Sprinkle semolina on pizza peel - transfer dough to the peel and put your toppings on.
Slide pizza onto your hot skillet and leave cooking for 3 minutes transfer skillet with pizza under grill and grill till top is nice and bubbly.