Skillet Pizza Crust

From: V'nut-Beyond Redemption

On Nov 1, 2009

This is one good recipe. I got the full six pizzas but I think I'll roll it out to 6" or smaller. So much cheaper. I used to buy a frozen pizza for $8+. Now I make a few for that price. Thanks for posting. It's a keeper.

From: ohgal

On Sep 2, 2009

I made your recipe and it's so easy now to make a nice snack for the grandkids when they come home from school. I was so surprised with how good they really turned out. The kids loved them. I can now keep a supply of shells on hand for after-school snacks. A 15 oz can of pizza sauce is enough to cover the 8 pizzas. I made 2 shells today and divided and froze the remainder sauce to pull out of the freezer along with each shell. Great!

From: Tornado Ali

On Jan 19, 2006

Wonderful tasty easy pizza dough! I substituted a half cup whole wheat flour in for the same amount of flour, and used garlic salt in place of regular salt. After the pizza rounds were cool, I went ahead and sauced them all, added cheese and toppings, and flash froze. After the pizzas were frozen, I wrapped in plastic wrap and popped them into large freezer bags. Just last week I pulled out a couple, preheated the oven to 400, and baked right on the rack for 12 minutes. They came out INCREDIBLE! The crust was nice and crispy, the cheese and toppings just right....the ease of frozen pizza with the taste of homemade! I'll NEVER buy a supermarket frozen pizza again, now that I know how to make my own!

From: GaylaJ

On Apr 4, 2006

These were good and very quick to make. I do prefer the dough I usually make, though, as this one trades a little flavor for speed. I feel that a slow rise, especially an overnight retarding of the dough in the refrigerator, develops a more complex flavor. I also like a very crispy crust, which is easier to attain if the crusts are baked on a hot stone, as the stone pulls moisture from the dough. I used a skillet for the sake of following the recipe, but used a stone when I baked the topped pizzas (they did crispen up, but I don't think as much as if the dough is originally baked on the stone). I did vary the mixing instructions, since I used a food processor to mix and knead the dough. I went ahead and made the pizzas without freezing the crusts, but they would be very handy to keep on hand in the freezer. All this said, I do think this is a very worthwhile recipe, and the ease and speed may encourage those who've never made their own dough to do so. It is also very handy in the event you are wanting pizza, but don't have the advantage of having made the dough ahead of time. I like to grill pizzas when the weather is warm, so with summer approaching I'm sure I'll be making these again. Thanks for posting!