Skillet Pizza Crust

Recipe by Impera_Magna
READY IN: 50mins




  • In a 2 c measuring cup or sm bowl, combine yeast, sugar and 3/4 c warm water; let stand 5 minutes.
  • Combine yeast mixture, flour, salt, water, and oil in lg bowl, stirring til well blended.
  • Turn out dough onto floured surface; knead 5 minutes.
  • Place in bowl coated w/ cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 mins or til dough is doubled in bulk.
  • Punch dough down; knead 4 – 5 times.
  • Divide dough into 6 equal portions; roll each into 8” circle.
  • Cook each round on each side in a non-stick 8” skillet coated w/ cooking spray over med heat about 2 mins per side or til dough rounds are lightly browned.
  • Cool crusts and freeze in an air-tight container up to 6 months.
  • TO MAKE PIZZA: Place frozen crusts on baking sheets; spread w/ 1/4 c pasta sauce and sprinkle w/ favorite toppings.
  • Bake at 425 for 12 – 15 minutes or til edges are lightly browned and cheese melts.
  • FOR EXTRA FLAVOR: I like to add Italian seasoning/spices to the crust for extra flavor.