Who doesn’t love pizza? But let’s take it up a notch—think SKILLET DEEP DISH PIZZA.

This was such a hit at my house that I had to share it on my blog!

While pizza dough basics only require flour, warm water, salt, a bit of sugar, and yeast, I like adding lukewarm milk for an extra-soft crust.

You can skip the milk, of course, and use water, but ever since I started adding milk, everyone loves the taste and texture even more.

What kind of milk?

For the best results, I recommend whole (cow’s) milk. It’s my go-to for any dough, but remember, milk is optional if you prefer water.

What kind of flour?

I use all-purpose or bread flour. All-purpose is great for most pizzas, but bread flour adds a nice chew, and “00” flour (often used in Europe) gives a fine texture and excellent stretch. In the U.S., most people have all-purpose, bread, or cake flour. If you come across “00” flour, it’s finely ground and ideal for pizza.

Do you use oil?

Yes! I add about 2 tablespoons of good-quality olive oil to the dough, and I coat it well before letting it rise.

How long to rise:

I raise it for about an hour or two, depending on when I want to make my pizza.

+ For a slow rise, make the dough the night before, cover it, and refrigerate. Or, let it rise at room temperature for an hour, then refrigerate.

Just remember to bring it back to room temperature before shaping—it helps the yeast become active again, giving the dough a good rise.

Making pizza in a skillet creates a deep-dish-like texture with the perfect balance of toppings to the crust. I’m a fan of thick crust, and this might be one of my favorite pizzas I’ve made!

Be sure to use an oven-safe skillet. If it’s not nonstick, parchment paper can help prevent sticking. Give it a try and let me know what you think!

RECIPES SIMILAR TO SKILLET DEEP DISH PIZZA:

Oval Pizza Boats

Pepperoni and Burrata Pizza with Pesto

Mini Biscuit Pizzas

Feel free to use whatever you like for toppings! I used marinara sauce, shredded mozzarella, Italian salami, and a bit of green bell pepper for a touch of sweetness—that’s just what I had on hand. But my all-time favorite is ham and mushrooms.

It brings back childhood memories, as homemade sheet-pan pizza was a staple for every celebration, from birthdays to New Year’s Eve, and ham and mushroom was always the classic choice for us.

If you make this skillet deep dish pizza or anything else, please, tag me on social media so I can see your creations. Thanks for your support!

Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Oven Safe Skillets:

Lodge 12 Inch Pre-Seasoned Cast Iron Skillet

Meyer 6pc Stackable Set with Universal Lids

Yield: 2 Pizzas

Skillet Deep Dish Pizza

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Prep Time 15 minutes

Cook Time 25 minutes

Additional Waiting Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

Pizza Dough:

• 5 cups all-purpose flour
• 2 tsp salt
• 1 cup lukewarm water
• 1 cup lukewarm whole milk
• 1 tbsp. active dry yeast (use dry yeast according to packet details)
• 1/2 tbsp. sugar
• 1 tablespoon olive oil

Topping for 2 pizzas;

• 1 tbsp Olive oil
• 1/2 cup Marinara Sauce
• 2 cups Mozzarella shredded
• 14 pound Italian Salami (calabrese)
• 1/2 Green pepper, diced
• 1 teaspoon Basil & Oregano, dried mix from my herb garden.

Instructions

PIZZA DOUGH

1. Add lukewarm water, yeast, and sugar in a small bowl. Allow yeast to bloom.
2. Add AP flour and salt to a stand mixer with a kneading attachment if you do not have one, use a large mixing bowl.
   Once yeat bloomed, pour it over the flour, then start mixing while pouring 1 cup of warm milk.
3. Let the mixer knead it for approximately 5 minutes or until the dough is smooth in texture but still soft and just a bit sticky.
4. Again you can do this with your hands.
5. Cover and let it rise for one hour. The dough will almost double in size.
6. I use one pound of dough per oven-safe skillet. If yours is a smaller skillet use less, if larger use more. For 11 inch or 12 inch skillet I use about 450g or approx 1 lbs. So you can easily make two skillet pizzas.
   

Skillet Pizza:

1. Oil the skillet, stretch the dough from one end to the other, and add sauce, cheese, and whatever topping you prefer. You can make two skillet pizzas with this dough.
2. Now that we put it together let it stand at room temp for 15 to 20 minutes.
3. Preheat oven to 400F (200C) and bake between 24 and 26 minutes. This depends on your skillet and oven as well. DO CHECK pizza after 22 minutes and see if it needs more or less time.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 522Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 1021mgCarbohydrates: 88gFiber: 4gSugar: 5gProtein: 17g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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Phyllo Triangles Stuffed with Cheese is a fantastic appetizer, and party food, or you could just eat it as a snack. I grew up eating this tasty treat just stuffed with cow cheese mixed with eggs, then stuffed in the homemade dough.

Many of you call this one Greek Tiropitas. However, people from the country that I grew up in know it as sirnica, gibanica, burek sa sirom, or pita sa sirom and all that means cheese pie which is savory. I will post a recipe for my tasty cheese pie which is, in my opinion, better than a pizza.

I love phyllo dough. It is so versatile and we can make so many sweet and savory dishes or desserts using these incredible sheets.

What do you make with phyllo dough sheets? Usually, I would make it stuffed with ground beef, also known as Burek or Börek simply because my lovely family requests that one the most.

TAP HERE FOR MORE TASTY APPETIZER IDEAS

That being said, I absolutely love it stuffed with shredded potatoes, which are sauteed with onions and well seasoned prior to stuffing it in the dough.

Oh, my mouth is watering as I was writing this one, which is probably the reason to make it asap.

Anyways, these are phenomenal to pack for school or work lunch. When my kids were actually taking lunches to school I would pack these for them. They are convenient and delicious hot or cold.

Also, if you do not want to bake all these triangles at once just pack in between wax paper or parchment paper and place in an airtight container then freeze.

They freeze beautifully, but I am not sure about cooked pastry. They probably do freeze well too.

You see, in my house, they never last too long so everything is eaten as soon as I serve them on the table. Well, most of the time we eat it for lunch just like this with some protein on the side as well as salad.

I am sure that you would be able to air-fry them too. Nevertheless, I have not tried that one yet, but if you by any chance air-fry them, please let us know. I would love to hear how they turned out.

Another great idea is that you could add sauteed or defrosted spinach to the cheese mixture; Just make sure to squeeze all the moisture out.

I hope you guys like my recipe for Phyllo Triangles Stuffed with Cheese. If you do place tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Recipes you might like:

PHYLLO MEAT PIE PASTRY —BUREK

POTATO AND LEEK PHYLLO PASTRY

SMOKED TURKEY AND CHEESE FRIED EGG ROLLS

SMOKED SALMON GOAT CHEESE APPETIZERS

POTATO AND BEEF EVERYTHING BAGEL CROQUETTES

Yield: Serves 4-6

Phyllo Triangles Stuffed with Cheese

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Phyllo Triangles Stuffed with Cheese is an amazing appetizer, party food, or you could just eat it as a snack. Easy, simple, and delicious!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1/2 lb. feta cheese, 1 pound block and you crumble the cheese yourself
• 1 block cream cheese, softened
• 2 tbsp sour cream (optional)
• 3 eggs, beaten
• 1/2 teaspoon ground black pepper
• 1/2 lb. phyllo dough thawed, 20-24 sheets
• 1 stick unsalted butter, melted
• 2 tbsp oil

Instructions

1. Start by mixing the eggs and cream cheese with an electric mixer, if possible. Add ground black pepper and crumbled feta cheese. It’s better to buy a block of cheese and crumble it yourself rather than using pre-crumbled feta. It only takes a few seconds, but trust me—it makes a big difference in texture and flavor!
2. Now, take one sheet of phyllo dough and unwrap it. Typically, you’ll find two sheets in one package. These measurements are based on approximately 24 sheets, so please read the notes below for further clarification.
3. Place all the sheets on a dampened cotton kitchen towel and cover them to prevent them from drying out. It’s best to work on a cutting board or a similar surface.
4. Melt the unsalted butter and add two tablespoons of oil, mixing well. If you have clarified butter, you can use that instead. If not, using only oil will also work perfectly.
5. Take one sheet of phyllo dough and lightly brush it with the butter mixture. Be careful not to press too hard—just a light brushing with your pastry brush will do. Place another sheet on top, and then use a sharp knife to cut the sheets lengthwise in half. This will give you two strips from two sheets of phyllo dough.
6. Place about two tablespoons of the cheese mixture at the end of each strip. Fold the corner over to form a triangle, then continue folding from side to side until you reach the end of the strip. Place each folded triangle on a baking sheet and brush the tops with a little more butter. Repeat this process until you’ve used up all of the filling. Typically, I make around 12 to 14 triangles from one half of the phyllo pack.
7. Preheat the oven to 350ºF and bake the triangles for 15–18 minutes or until golden brown. Allow them to cool slightly before serving. I usually serve these triangles with a side salad.

Notes

• Phyllo (also spelled Filo or Fillo) comes in various sizes and thicknesses. For this recipe, use a 1-pound pack of sheets. Athens is the brand I typically use, which I find in the freezer section at Publix or Kroger, near frozen desserts, ice creams, pie shells, and whipped cream tubs.
• Each pack contains two 8-ounce bags, with approximately 20 sheets per bag, each measuring 9 x 14 inches. However, I’ve noticed that some packs may vary in the number of sheets. For example, one of my packs had 24 sheets, which would be enough to make 14 triangles, while another pack contained only 18 sheets.
  
• That being said, for this cheese mixture, you can make 12–14 triangles depending on how much filling you add to each. Remember, each triangle requires two sheets of phyllo. I hope this clears things up! If anything is still unclear, feel free to comment below.
  
  

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