The no-rise skillet pizza with instant yeast is great if you want to eat a pizza but don’t have much time, especially in summer when we don’t want to turn on the oven, this is a great solution.
The pizza you see in the photo is white and I didn’t let it brown on the surface because it was intended for one of the most demanding guests I’ve ever had, he likes pizza, but he doesn’t want it with a burnt crust, so I had to flip it much earlier than usual, and it had to be white, so he was happy.
But back to us, you can top this pizza however you like, not just plain with mozzarella. You can use the usual toppings for classic pizzas, but you don’t have to wait for rising times, and if you want, you can bake it in the oven. Curious? Let’s find out together right after the photo how to prepare the no-rise skillet pizza!!
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 511.32 (Kcal)
- Carbohydrates 74.57 (g) of which sugars 3.48 (g)
- Proteins 19.53 (g)
- Fat 17.30 (g) of which saturated 6.33 (g)of which unsaturated 3.43 (g)
- Fibers 2.90 (g)
- Sodium 799.23 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the No-rise Skillet Pizza
- 2 3/4 cups all-purpose flour
- 1 tsp salt
- 2 tbsps extra virgin olive oil
- 1 tbsp instant baking powder
- 2/3 cup sparkling water (or beer)
- 5 1/4 oz canned sweet corn, drained
- 8 sun-dried tomatoes in oil
- 5 1/4 oz mozzarella
Tools
- 1 Skillet non-stick 9.5 inches
- 1 Bowl
How to Prepare the No-rise Skillet Pizza
Prepare the no-rise skillet pizza in a large bowl, add all the dry ingredients, and mix.
Add the oil and the beer or very cold sparkling water from the fridge and mix with a fork to combine.
Form a dough ball, cover it with cling film, and let it rest for 30 minutes, then divide into two equal parts and stretch with your fingertips on a floured surface.
Meanwhile, drain the corn, chop the sun-dried tomatoes in oil, and slice the mozzarella, letting it drain well.
Heat a 24 cm (9.5 inches) non-stick skillet very well, and without adding any fat, cook the first pizza until well browned.
It will take 6 or 7 minutes, then flip it, add toppings, reduce the heat, and cover with a lid.
Let it finish cooking for another 10 minutes, then plate it and proceed with the second pizza in the same way.
Remember that you can top the pizza with whatever you like, and you can bake it in a preheated oven at 392°F (200°C) for 10/12 minutes, even with toppings.
ENJOY YOUR MEAL
How to Store the Pizza
The no-rise skillet pizza can be stored in the refrigerator in an airtight container for 2 days.
You can freeze the skillet pizza and let it thaw at room temperature before reheating in the oven or skillet.
Other Recipes
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