For Peter J., who was looking for a recipe from Hunt's for a pizza made in a skillet. From J.L.K., Baden. "This sounds similar, and it's from a little book I have from Hunt's." To make the pizzas even easier and quicker, use 1 package of hot roll mix, made according to package directions, for the dough, or 4 cups baking mix, prepared as for rolled biscuits.
Italian Pizza
- 1 package active dry yeast
- 1 1/4 cups warm water
- 2 tablespoons vegetable or olive oil, plus more for greasing bowl
- 2 teaspoons salt, divided
- 4 cups all-purpose flour, plus more for kneading
- 1 (6 ounces) can tomato paste
- 1/2 cup hot water
- Dash ground pepper
- 1/2 teaspoon dried oregano or basil
- Optional toppings: anchovies, mushrooms, pepperoni, salami, ground beef, chipped dried beef, sliced onions, chopped fresh parsley, to taste
- 1 pound mozzarella or Swiss cheese, sliced thin
Dissolve the yeast in the warm water. Stir in 2 tablespoons oil and 1 teaspoon salt. Mix in 4 cups flour.
Knead the dough on a floured board until smooth and elastic, for about 15 minutes. Place in an oiled bowl and brush with oil. Cover and let rise until doubled, for about 2 hours.
Knead lightly and divide into 4 parts. Roll each part into an approximately 9-inch circle. Place each circle into oiled pan pies or onto cookie sheets. Dent here and there, using your fingertips, and turn up the edges. Brush with oil.
Heat the oven to 450 degrees.
Mix the tomato paste with the hot water, 1 teaspoon salt, the pepper and oregano. Spread over the dough. Add your choice of toppings and dot with cheese. Bake for 15 minutes, or until the dough is brown and crisp. Cut into wedges.
Makes 4 small pizzas (or 2 large).
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