Appears in Cook's Country August/September 2008
Homemade pizza in just 30 minutes sounds like an impossibility. But with a little ingenuity, and a hot skillet, we accomplished the impossible.
WHY THIS RECIPE WORKS
Omitting the yeast from our Skillet Pizza created the thin crust we wanted, and the addition of baking powder to the dough gave us a light and crisp texture. To eliminate bubbles in the pizza dough, we used a fork to pop the bubbles as the ...