Yesterday we talked a bit about Breakfast Pizza in our online presentation for Whitestone 101. With in-room breakfast delivery becoming an important option during these days of the Coronavirus pandemic, we thought this post might be helpful. We wanted to share some more resources and recipes here. I love, love the method for skillet pizza from Josey Baker Bread in San Francisco. You can turn out a beautiful pizza in just minutes on top of the stove and then finished it under the oven broiler. His basic recipe is presented below, and demonstrated in the videos…There is also a more complicated, sourdough version of his recipe, which is linked here…but keep in mind, you could really just use a grocery store dough if you want to.
Here is Josey’s Instagram TV three part video showing a regular, quicker yeast method. It’s pretty fun to watch!! Skip to part three if you just want to see the iron skillet method.
Here is the recipe from that Instagram Video set:
250 g all purpose flour
250 g whole wheat flour
2 tsp sea salt
1 packet active dry yeast
450g warm water
(see video for method)
Lastly, I don’t have an actual recipe to share that makes it “breakfasty.” But I like the idea of the “sauce” being a thin layer of ricotta or an Alfredo-type sauce or pesto with mozzarella cheese and an egg. But honestly, the sky is the limit here–veggies, meats, herbs greens….Hey… get creative! It is always best to hold back on your ingredients as pizzas can get heavy and soggy FAST. Pizza dough can be kept for many days in the fridge or even longer in the freezer.
Over the years we’ve seen these breakfast pizzas done in an outdoor pizza oven and also just the old fashioned method with a very hot oven and pizza stone.
