Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas
Today’s Bready or Not is a 2-for-1 deal: a recipe for fast and easy pizza dough, followed by the process I use for divvying up that dough to make small but thick cast iron pan pizzas.
The basic dough recipe is modified from the great book Artisan Bread in 5 Minutes a Day. [Affiliate link] Yes, this dough really comes together in 5 minutes. It also keeps for up to 2 weeks AND can be frozen.
The method for making mini pizzas in a skillet is one I practiced a few times several years ago, then made a LOT during 2020 as my husband was working from home more often. I perfected it to the point where I had to write it down–and share here.
The pan pizza recipe is pretty much an outline to show the timing on the shaping, rise, and crust-cooking, but the ingredients are all up to you!
Bready or Not: 5 Minute Artisan Pizza Dough
Ingredients
- 1 1/3 cups warm water
- 2 Tablespoons olive oil
- 1/2 Tablespoon white sugar
- 3 1/4 cups all-purpose flour
- 3/4 Tablespoon kosher salt
- 2 teaspoons pizza seasoning or Italian seasoning, optional
- 2 1/4 teaspoons active yeast or one packet store-bought active yeast
Instructions
- Place the water, olive oil, and sugar in a big mixing bowl, stand mixer, or food processor. Add the flour, salt, and seasoning, if using. Start mixing together, then sprinkle in the yeast. Mix until just combined.
- Keep in same bowl, if desired, or transfer to another bowl that is greased. Loosely cover top with plastic wrap or towel and let dough rise at room temperature until it flattens out on top, about two hours.
- Dough can be used now but is much easier to handle when cold. Refrigerate in a non-airtight container and use within two weeks. Dough can also be frozen in freezer bags, for up to a month, and defrosted later in the fridge.
OM NOM NOM!
Bready or Not Original: Cast Iron Pan Pizzas
Equipment
- 10-inch cast iron skillet
Ingredients
- handful pizza dough
- olive oil
- desired toppings and seasonings
Instructions
- Preheat oven at 450-degrees. Add about a tablespoon of olive oil to a cast iron skillet and place the pan in the oven to heat up.
- Grab a good handful of pizza dough, or as much as desired to bake today. Oil a small space of counter or table as well as hands, and gently stretch and press out the dough to a rough circle. If it tears, patch with other pieces of dough as best possible. Let dough rest for about 20 minutes.
- By this time, the oven should have preheated. Use a potholder to pull out the skillet. Carefully swirl the hot oil in the pan to coat the bottom and set pan down on a safe surface. Carefully, again, place the dough in the pan.
- Bake crust for 6 to 10 minutes, until it is set. Pull out of oven and add desired toppings.
- Put pizza in oven for another 6 to 10 minutes, until crust is golden and toppings are cooked to desired level. Let pizza cool for about 10 minutes, then slide onto a plate or other surface to slice and eat.
- OM NOM NOM!
Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)
Yorkshire puddings are what many Americans also know of as popovers–light, airy, crisp sponges perfect to eat with a roast and gravy!
This recipe is for a small batch of puds. Since they are so airy (if they rise right), the six puddings of this recipe are perfect for two or three people.
Cheese makes everything better, of course. I used Dubliner Irish Cheddar, as it is available at my nearest Costcos for a good price.
Use a good quality cheddar here to really take these puddings to the next level.
Modified from Bake from Scratch Magazine.
Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)
Equipment
- metal muffin pan
- blender
Ingredients
- 3/4 cup milk or half & half
- 2 large eggs room temperature
- 3 Tablespoons unsalted butter melted, divided
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup quality cheddar cheese (25 grams), freshly grated
- 1 1/2 Tablespoons fresh chives chopped, plus more for garnish
Instructions
- Preheat oven at 425-degrees.
- In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
- In a small bowl, toss together grated cheese and chives.
- Place a 12-cup muffin pan in oven for 5 minutes to preheat.
- Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.
- Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.
- Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.
OM NOM NOM!
Bready or Not Original: Pumpkin Cream Cheese Cupcakes
Pumpkin pairs with cream cheese in this delicious Pumpkin Cream Cheese Cupcakes.
No need for extra sugar or frosting on top. These are delicious all on their own!
It seems that my pumpkin theme most years needs at least one cream cheese and pumpkin pairing. This one fulfills that requirement this year, and in a delicious way.
These cupcakes are light and airy with a bright flavor of pumpkin and spice, with the cream cheese adding wonderful sweetness.
This recipe makes two dozen. It’s certainly faster to bake up if you have two pans, but that is by no means required. One pan will do the job.
One warning about these things: they are so light and airy, it is easy to eat several at once. But because they are pumpkin, that makes them healthy, right? Just, uh, ignore that sugar and oil…
Bready or Not Original: Pumpkin Cream Cheese Cupcakes
Equipment
- 1 or 2 cupcake/muffin pans
- paper cupcake liners
Ingredients
Pumpkin batter
- 15 ounces pumpkin puree
- 2 cups white sugar
- 1 cup canola oil
- 4 eggs room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- nonstick spray
Cream cheese filling
- 8 ounces cream cheese
- 1/3 cup white sugar
- 1 egg room temperature
Instructions
- Preheat oven at 350-degrees.
- In a big bowl, beat together pumpkin puree, sugar, and oil. Beat in eggs one at a time.
- In a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt. Gradually blend into the pumpkin mix.
- In a small microwave-safe bowl, carefully warm the cream cheese a touch, just to make it soft enough to mash. Stir in the white sugar and egg until it is cohesive; it's okay if there are still some small chunks of cream cheese.
- Place paper liners in the muffin pan (or two pans, if available). Apply nonstick spray in each liner. Add pumpkin to fill each liner about 1/3; a teaspoon scoop is useful for this. Add some dollops of cream cheese into each. Add layers of pumpkin batter to cover.
- Bake for 20 to 25 minutes, until a middle cupcake passes the toothpick test. Cool in pan for about 10 minutes, then gingerly use two forks to pry out each cupcake to set on a rack to cool more. Place in sealed container in fridge to store.
OM NOM NOM!
Bready or Not: Homemade Cheese Crackers
Cheese is divine to eat straight-up, but it can also be baked into delicious things such as these Homemade Cheese Crackers.
These crackers can be as fancy as you want. Use an import cheese like Gruyere or Comte, or stick with a basic American cheddar.
Whatever cheese you choose, be sure you have a food processor to, well, process the dough. The cheese needs to be at one with the flour and spices.
The dough can be frozen, but do be aware that the finished crackers have a definite shelf life.
After about 3 days, the crackers become softer and crumblier. They still taste okay, but the structural integrity won’t be very good if you want to carry them in a baggy.
But then, these crackers are so good, you might have them inhaled so quickly that this is not a problem at all.
Modified from Around My French Table by Dorie Greenspan.
Bready or Not: Homemade Cheese Crackers
Equipment
- food processor
- baking sheet
- parchment paper
- 1-inch cookie cutter
Ingredients
- 1/2 cup unsalted butter 1 stick, cut into small pieces
- 4 ounces Comte grated, or Gruyere or Emmenthal or good old cheddar
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- pinch cayenne pepper optional
- 1 cup plus 2 Tablespoons all-purpose flour
- Maldon sea salt or other flaky gourmet salt, optional
Instructions
- Place the butter, cheese, salt, white pepper, and cayenne (if using) in the food processor. Pulse until the butter is broken into uneven pieces and the mixture begins to form small curds. Add the flour and mix until it looks like larger curds. If the dough is stubborn, pulse a bit more to distribute ingredients.
- Dump dough onto a flat surface and gently knead with hands to make cohesive. Divvy dough in half, forming each piece into a flat disk, and wrap in plastic. Tuck into fridge to chill for at least an hour or a couple days; it can also be frozen at this stage.
- When time to bake, preheat oven at 350-degrees. Line a baking sheet with parchment or nonstick mats.
- Pull out a dough disk. Use two sheets of parchment to roll dough to about 1/4 inch thickness; if the dough is too hard to roll, let it rest at room temperature for a few minutes before trying again. Use a small cookie cutter (about 1-inch) to cut dough into crackers. Place them spaced out on parchment on pan. Gather the scraps to form more crackers, using a touch of water, if needed, to make it cohesive again.
- If desired, sprinkle some Maldon sea salt atop crackers; only a few flakes are needed to add extra flavor.
- Bake for about 10 minutes. Rotate pan. Bake for another 4 to 7 minutes, until crackers are lightly golden and firm to the touch. Let cool on pan or on a rack.
- Crackers are great warm or at room temperature. They are best eaten within 3 days. After that, they soften and become more crumbly, but they are still tasty.
OM NOM NOM!
Bready or Not: Jam and Cream Brioche Tart
This Jam and Cream Brioche Tart is probably among the most extraordinary things I’ve ever baked, and that is saying something.
First of all, the end result is gorgeous. Golden, thick crust freckled by pearl sugar. Marbled cream cheese and contrasting jam, with flecks of vanilla bean throughout.
The tart is as delicious as it looks, too. The enriched dough is sweet and soft, providing a luscious base for the different kind of sweet-and-soft offered by the filling.
This is a showstopper of a dessert or breakfast.
The only unusual ingredient involved is the Swedish pearl sugar. I bought it on Amazon. I consider it a worthwhile investment, as there are a number of other pastry recipes I want to try that also use it. Plus, heck, you could even throw them on waffles or fruit or whatever.
Another not-quite-so-obscure ingredients I suggest you use is vanilla bean paste. This is VERY useful if you’re making fancy desserts because you get the flecks of vanilla beans without the high cost of using actual vanilla beans.
In a cream cheese filling or frosting, those flecks really stand out, and they add a lot to the WOW factor. Which this tart already has, many times over.
Recipe modified from Bake from Scratch, Sep/Oct 2019.
Bready or Not: Jam and Cream Brioche Tart
Equipment
- 9x9-inch pan
- parchment paper
Ingredients
For Brioche
- 1/3 cup plus 1 tablespoon whole milk or half & half
- 2 3/4 cups all-purpose flour
- 3 Tablespoons white sugar
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons kosher salt
- 3 large eggs room temperature and divided
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter softened
For Cream Cheese Filling
- 2 tablespoons unsalted butter softened
- 1/3 cup white sugar
- 1 teaspoon vanilla bean paste or substitute vanilla extract
- 1/4 teaspoon kosher salt
- 8 ounces cream cheese softened
- 1 large egg room temperature
- 3 Tablespoons all-purpose flour
To Finish
- 2 Tablespoons fruit preserves use good quality stuff with nice chunks
- 1 Tablespoon water
- 1 1/2 Tablespoons Swedish pearl sugar
Instructions
- Using the microwave and a safe dish, heat the milk to between 120 and 130 degrees. Set aside.
- In the bowl of a stand mixer with a paddle attachment, beat the flour, white sugar, yeast, and salt at very low speed until combined, about 30 seconds.
- Slowly add the warm milk to incorporate. Add 2 of the eggs along with the vanilla, and beat for about 1 minute. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, about 8 minutes.
- Add butter, about 1 tablespoon at a time, letting each piece incorporate before adding the next, about 8 minutes total. (If it refuses to incorporate, switch back to the paddle for this stage.) Beat until a smooth and elastic dough forms, about 6 minutes.
- Lightly flour a stretch of counter or tabletop and dump the dough there. Knead it for a minute or so and form it into a smooth round.
- Apply cooking spray inside a large bowl. Place the dough inside and give it a spray, too, to prevent sticking. Cover with a towel or plastic wrap in a warm spot to rise until doubled, 30 to 45 minutes.
- Cut parchment paper to line pan going up all four sides. Apply nonstick spray to pan, then lay both strips inside the pan and spray the top-most sides.
- On a lightly floured surface, roll the dough into an 11-inch square. Score a 9-inch square in center of dough (using the pan as a reference, if needed). Fold outside 2 inches over score mark, creating a crust around edges.
- Place dough in the prepared pan, making sure it is even and fills corners of pan. Cover and let rise until puffed, 20 to 30 minutes.
- Meanwhile, prepare the cream cheese filling. Beat together the butter, sugar, vanilla bean paste (or extract), and salt until well combined. Gradually add cream cheese, beating until smooth. Add egg to incorporate, followed by the flour.
- Preheat oven to 325-degrees. Using your fingertips to dimple the center of dough back down, leaving outside crust as is. Pour the cream cheese mix into the center of dough. Make small indentations in the cream cheese then add dollops of the preserves. Use a knife to swirl the fruit in a bit more.
- In a small bowl, whisk together the 1 tablespoon water and remaining egg. Brush the crust with the egg wash, then finish by sprinkling the pearl sugar all over the edge.
- Bake until the crust is golden brown with the filling set around outside edges, about 35 to 40 minutes. (If desired, check the temp: an instant-read thermometer inserted in center of filling should register 175°F.)
- Let cool in pan for 10 minutes then use the parchment sling to lift up the tart onto a serving plate or rack. Eat fresh, or let cool.
- Tart keeps for days well-wrapped in fridge. Eat slices cold, or make pieces even more delicious with a short zap in the microwave.
OM NOM NOM!
Bready or Not: Gougeres (French Cheese Puffs)
Eat your cheese in delicious, airy form in Gougeres, aka French cheese puffs!
This is a savory version of pate a choux, the dough used for cream puffs and eclairs. In this case, though, you fold in a generous amount of grated cheese.
What kind of cheese? Go for ones that grate and melt. Traditional choices would include Gruyere or Comte, or be a rebel like me and use English cheddar. (Scandalous, I know.)
I modified this recipe from Dorie Greenspan’s version in her lovely tome Around My French Table. I felt like I learned something new every time I baked up a serving of these puffs, and I wanted to include all that info to prevent people from repeating my mistakes.
Such as, see the aluminum foil in these pictures? Don’t use that. Do parchment instead. I didn’t take pictures of how I mangled these gougeres, which were hopelessly stuck to the foil despite a spray of Pam.
The recipe results in about 30 puffs. These things keep well, unbaked and frozen, but only for about a month. After that, the puff declines and an eggy taste is more pronounced.
Bready or Not: Gougeres (French Cheese Puffs)
Equipment
- baking sheets
- parchment paper
- tablespoon scoop
- mixer
Ingredients
- 1/2 cup whole milk or half & half
- 1/2 cup water
- 8 Tablespoons unsalted butter (1 stick) cut into 4 pieces
- 1/2 teaspoon salt
- 1 cup all-purpose four
- 5 large eggs room temperature
- 1 1/2 cups coarsely-grated cheese (6 ounces) such as Gruyere, Comte, Emmenthal, or cheddar
Instructions
- If baking now, position racks in oven to be at the top and bottom. Preheat oven at 425-degrees. Line two large baking sheets with baking mats or parchment paper; do not use aluminum foil.
- If preparing the gougeres now, with plans to freeze and bake later, line a pan with waxed paper and clear some space in the freezer so the puffs can set.
- Place milk, water, butter, and salt in a medium saucepan. Bring to a fast boil. Add flour all at once, then lower heat. Promptly start stirring batter with a wooden spoon or sturdy whisk. The dough will come together, but keep stirring with vigor for another couple minutes until the dough is very smooth and looks dryer.
- Drop the dough into the big bowl of a stand-mixer or a bowl where a hand mixer can be used. (Or, if mixing by hand, be ready for an arm work-out.) Let the dough set for a couple minutes, then add the eggs one by one. Beat, beat, beat that batter, fully incorporating each egg before adding the next. If it separates, that's okay--keep beating it! It needs to reach a stage where it is thick and shiny. Beat in the grated cheese.
- The batter must be immediately doled out onto pans to either bake or freeze. Use a tablespoon or tablespoon-sized scoop to measure out the batter; if baking, space out about two inches apart.
- Slide baking sheets into oven. Immediately lower temperature to 375-degrees. Bake for 12 minutes, then rotate pans from front to back, top to bottom. Continue baking another 12 to 15 minutes, until gougeres are golden and firm. Note that they will not puff until the end of the bake. Serve promptly.
- If freezing some or all of the gougeres, freeze on waxed paper, then place in a freezer bag or lidded container. Bake straight from the freezer--do not thaw them! Place on parchment or a greased surface to cook, with gougeres in a central location in the oven. Eat frozen gougeres within a month, as they will otherwise taste increasingly eggy and have less rise.