I'd let too much time pass since the last round of skillet pan pizzas, but fortunately I've got an easy and stress-free approach to them, thanks to J. Kenji Lopez-Alt. In the spirit of the personal versions that were a staple of college and early working years, when I'd take in lunch at a local Pizza Hut, these slices that come from a larger 12-inch skillet were crispy with the right degree of chew, and they carried well the base of homemade tomato sauce and toppings. It was a pepperoni kind of night on the first Monday of June, and there were no leftovers once we'd done all the damage we could.
Out busted the first blooms of the Strutter's Ball daylilies by the back door that morning, and once again they are so very lovely. And so too is the young lady of the house, as captured in one of her precious moments up on the third floor.
Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 30 March 2023]
"How to Make Homemade Pizza Sauce," by Chef John Mitzewich, on AllRecipes.com. [Clipping Originally Printed 01 September 2016 / Web Recipe Updated 19 March 2024]
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