Name: Halloween Pizza Skulls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 500 g pizza flour (or type 550 flour); 300 g water; 1 packet dry yeast; 12 g salt + 30 g hot water; Olive oil (a dash); Tomato sauce; Shaved mozzarella; Salami; Sliced black olives; Mushrooms (cut into small pieces for “teeth”); Pimientos (for nose and mouth decoration); Cherry tomatoes, halved; Fresh basil leaves

Why You’ll Love This Recipe

I love this recipe because it’s more than just pizza—it’s an experience. Shaping the dough into skulls and decorating them with olive eyes and mushroom teeth turns dinner into a creative activity. Plus, the homemade dough gives the crust a chewy, flavorful base that bakes up beautifully crisp. Whether I’m hosting a Halloween party or just making a fun dinner at home, these skulls are always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough (makes 6 pizza skulls):
500 g flour (pizza flour or type 550)
300 g water
1 packet dry yeast
12 g salt + 30 g hot water
a little olive oil

For the toppings:
tomato sauce
mozzarella, shaved
salami
sliced black olives
mushrooms, chopped (for the teeth)
pimientos (for nose and mouth)
Fresh garnish:
cherry tomatoes
fresh basil

Directions

I start by mixing the flour and dry yeast in a large bowl. Then I add the water and stir it roughly into the flour. I cover the bowl and let the dough rest in a warm place for 30 minutes.
While it rests, I dissolve the salt in the hot water and let it cool slightly. After the dough’s rest, I pour in the saltwater and a dash of olive oil. Then I knead the dough thoroughly until it becomes smooth and elastic.
I dust the dough with a little flour, cover it, and let it rest in the refrigerator overnight. This slow fermentation gives it a great texture and flavor.
The next day, I divide the dough into 6 equal pieces and roll them into balls using floured hands.
I preheat my oven to its maximum temperature and prep a baking surface—either a pizza stone, a steel sheet, or just a lined baking tray.
On a floured surface or baking paper, I shape each dough piece into a skull. I spread tomato sauce over the top, sprinkle on mozzarella, and get creative with toppings: salami for the face, olives for eyes, mushrooms for teeth, and pimientos for the nose and mouth.
I bake the skull pizzas on the middle rack for about 10 minutes, or until the crust is golden and crispy.
Before serving, I top them with fresh basil leaves and halved cherry tomatoes for a vibrant touch.

Servings and timing

Servings: 6 pizza skulls
Prep time: 30 minutes (plus overnight rest)
Cook time: 10 minutes
Total time: 40 minutes (active) + overnight proofing

Variations

When I want to change things up, I swap out the toppings. Sometimes I use ham, pineapple, or roasted veggies instead of salami. I’ve also added a spicy kick with jalapeños or red pepper flakes. For a vegetarian version, I skip the meat and load up on mushrooms, peppers, and extra cheese. If I’m short on time, I’ve even used store-bought pizza dough with great results.

Storage/Reheating

If I have leftovers, I let them cool and store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in a hot oven (about 375°F) for 5–7 minutes to crisp them up again. They also reheat well in a toaster oven. I avoid the microwave if I want to keep the crust nice and crisp.

FAQs

Can I make the dough ahead of time?

Yes, I usually make the dough the night before and keep it in the fridge. The overnight rest actually improves the texture and flavor.

Can I use store-bought pizza dough?

Definitely. If I’m in a hurry, pre-made dough works just fine—though I always prefer the homemade version when I have time.

How do I shape the dough into skulls?

I use my hands to flatten the dough and pinch or shape areas to resemble a skull. It doesn’t need to be perfect—just fun and spooky!

What kind of cheese works best?

I love shaved mozzarella, but shredded mozzarella or a pizza blend also works great. I’ve even used provolone or gouda for a twist.

Are these pizza skulls freezer-friendly?

Yes! After baking, I let them cool completely, then freeze them in a single layer. To reheat, I bake them straight from frozen at 375°F for about 10–12 minutes.

Conclusion

These Halloween Pizza Skulls are a festive and flavorful way to celebrate the season. I love how fun they are to make and eat, and the homemade dough gives them that extra-special touch. Whether I’m serving them at a party or just surprising the family with a spooky dinner, they never fail to impress.