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• Kids' skillet pizza: jarred sauce + mozzarella

This is a double recipe of the skillet pizza in <em>Bread Toast Crumbs</em>. <br /> <br />This recipe yields 6 rounds of pizza dough. You can halve it, but know, too, you can refrigerate extra dough. I typically bake off 4 pizzas and refrigerate 2 rounds of dough (in individual quart containers), which I bake on the following evening, sometimes just brushed with olive oil and sprinkled with sea salt, sometimes as described here with sauce and mozzarella. <br /> <br />If you are unfamiliar with the <a href="https://food52.com/blog/19432-the-no-knead-no-fuss-recipe-that-will-get-you-baking-bread-every-week">peasant bread dough</a>, it is a very wet, no-knead dough. The key when handling it, is to use as much flour as necessary to keep it from sticking to the board and your hands. <br /> <br />Jarred sauce: Most of the year, I use jarred tomato sauce. I like using a local (to me) brand: Casa Visco marinara. <br /> <br />I like the balls of fresh mozzarella that aren't in brine. The brined balls tend to make the dough very wet. I prefer to pull the mozzarella into chunks as opposed to grate it, but I have used pre-grated mozzarella with success, too. My kids enjoy pulling the balls of mozzarella into pieces, so I've been sticking to the balls recently.

Oct. 1, 2021, 11:49 a.m.

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