One of my favorite pizza joints is Zachary’s Pizza located in Berkley, California. It is a well known hidden treasure. They are the home of the traditional Chicago pizza pie. A layer of pizza dough topped with sauce, toppings and cheese. Then, another layer of dough and sauce. The sauce is similar to the Italian family restaurant Buca di Beppo with the the bits of perfectly seasoned chopped tomato.
I have a skillet pizza dough recipe from Cook’s Illustrated and this version from “Every Day” with Rachael Ray. I decided to go with the latter, because it was simple and because of the cinnamon bun pizza recipe. A layer of dough topped with a mixture of brown sugar, cinnamon, currants, pecans, another layer of dough and sugar mixture, all topped with a layer of dough, a brush of butter and a sprinkle of cinnamon sugar. The kids had a blast making it. Adelin and Everett enjoyed getting their fingers sticky from the dough the most. Tastes better the next day. Next time maybe I will have another go at making a Zachary’s Pizza Pie.
When making skillet pizza, keep in mind the total rising time needed. Typical pizza dough rises once, while skillet dough has an additional second rise once assembled in the pan.
Source: Every Day with Rachael Ray
Skillet dough (see recipe below)
1/3 cup brown sugar
1 1/4 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped pecans
1/3 cup dried currants
4 tbsp butter, softened
1 tbsp granulated sugar
3/4 cup confectioners’ sugar
1 tbsp milk
1 1/2 tsp orange juice
Turn the pizza dough out onto a work surface; cut off and reserve one-quarter of the dough, then halve the remaining dough. Press one half evenly unto a greased 9-to 10-inch cast-iron skillet. In a medium bowl, whisk together the brown sugar, 1 teaspoon cinnamon and salt; toss with the pecans and currants. Sprinkle half of the nut mixture on the dough in the pan, leaving a 1/2-inch border; dot with 1 1/2 tablespoons butter.
Shape the reserved smaller piece of dough into a 9 to 10-inch round and place on top of the filling. Sprinkle with the remaining nut mixture and dot with another 1 1/2 tablespoons butter. Shape the remaining dough into a 10-inch round and place on top, pressing around the edge to seal the layers.
Cover with a kitchen towel and let stand until doubled in size, about 25 minutes.
Preheat the oven to 400 degrees. Melt 1 tablespoon of butter and brush over the top crust. In a small bowl, combine the granulated sugar and 1/4 tsp cinnamon; sprinkle on top. Cut a few vents in the top crust and bake until golden, about 25 minutes. Let cool in the pan for at least 30 minutes. Stir together the confectioners sugar, milk, orange juice and a pinch of salt, the drizzle on top.
3/4 cup warm water (105-110 degrees)
1 tbsp active dry yeast
1 tsp sugar
2 1/4 cups flour
1 tsp salt
3 tbsp olive oil
In a small bowl, stir together the warm water, yeast and sugar. Let stand until foamy, 3 to 5 minutes.
Using a standing mixer, mic the flour and salt at low speed. Mix in the yeast mixture and olive oil until a shaggy dough forms. Change to the dough hook and mix at medium speed until smooth, about 6 minutes.
Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Punch down the dough before using.
-For whole wheat dough, use 3/4 cup whole wheat flour and 1 1/2 cups all-purpose flour.
-Make pretzels. Roll into ropes. Twist, shape then place on baking sheet. Cover; let stand until double. Brush with egg. Sprinkle with salt. Bake 400 degrees about 20 minutes.
-Peanut butter and Jelly pizza: Place dough in a pan. Microwave peanut butter and jelly. Pour peanut butter over dough and top with jelly. Bake 375 degrees for 15-20 minutes.