Pan Pizza Recipe
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2 reviews
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Pan Pizza Recipe
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Dive into my Pan Pizza recipe and transform pizza night with a dough crafted specifically for stovetop cooking—no oven required! This simple method ensures a crispy crust and beautifully melted toppings which always feature rich San Marzano tomato sauce, aromatic basil, and strings of fresh mozzarella. Cooked slowly over a low flame, this pizza is not just easy to make but bursting with Italian flavors and ready fast.
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Ingredients
- 1 kg pizza flour 2.205 lbs
- 2.5 cups water 600ml, cold
- 5 Tsp salt 30g
- 1 atchel yeast 7g
- extra virgin olive oil EVOO
- semolina flour fine, for stretching the dough
Toppings
- 1 can tomatoes 400g/14.1oz, hand crushed, San Marzano peeled
- 1 ball fresh mozzarella sliced
- basil leaves fresh bunch
- pecorino cheese grated, as much as you like
Instructions
- Stir a pinch of flour into your container with cold cold water, then add all the yeast. Mix with a spoon to activate.
- In a mixing bowl, combine flour and salt. Gradually add water, a little at a time andsing the baker's technique, mix with one hand while rotating the bowl with the other.
- Once the dough starts to form, knead it inside the bowl . After a few minutes, when the dough becomes very sticky, transfer it to a workbench and continue kneading. Use the palm of your hand to push the dough forward and back, then pick it up, rotate, and repeat. Keep working the dough until it becomes smooth and silky.
- Place the dough back in the bowl, cover it with a damp cloth, and let it rest for 30 minutes to 1 hour.
- Remove the dough and give it a brief knead. Drizzle some extra virgin olive oil (EVOO) onto the dough and knead until the oil is fully absorbed.
- Apply a light coating of EVOO to the bowl, return the dough to the bowl.
- Cover the bowl again with the damp cloth, then seal with plastic wrap.
- Allow the dough to rise at room temperature for 90 minutes to 2 hours, until it doubles in size.
- Once the dough has rested, it’s time to form dough balls. Weigh out 270g portions and cut with a pastry scraper. Shape each portion into a ball.
- Drizzle a small amount of EVOO into an airtight container and spread it around using a brush or your hand. Place your dough ball/s inside and let them rest for another 2 hours.
- Heat the cast iron skillet over medium heat and add a small drizzle of EVOO. It should take no more than 5 minutes for the skillet to heat up (if you are using a gas cooktop, it may be less).
- Transfer your pizza dough ball in a bowl of fine semolina flour, and lightly dust it with semolina.
- To stretch the dough, start by gently pressing in the center and gradually work towards the edges without touching them, allowing the rim to puff up.
- Transfer the dough between your hands to further stretch it and let any excess semolina fall off.
- Once the skillet is hot, reduce to low heat, and carefully place the dough in the pan, smooth side down. Stretch it to fit the skillet.
- Ladle a small amount of San Marzano tomato sauce onto the center of the dough, avoiding the edges to prevent sogginess.
- Cover the skillet with foil and a lid to trap steam, which helps cook the pizza evenly. Leave it closed for 3 minutes without peeking.
- Optionally, you can brush the edges of the pizza with olive oil. This helps the edges crisp up nicely when you flip the pizza to cook the other side.
- Carefully flip the pizza using a slotted turner, cover again, and cook for 2-3 more minutes or until it turns golden brown.
- Check the crust—if it hasn't browned enough, give it a few more minutes. Once golden brown, it's time to add toppings.
- Spread San Marzano sauce over the middle of the pizza, adding tomatoes as desired.
- Tear basil leaves by hand and put them on top then sprinkle grated pecorino cheese and slices of fresh mozzarella. Cover the basil with the mozzarella to avoid burning it
- Drizzle EVOO on top, cover again with foil and the lid, and cook until the cheese melts.
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Overall Rating
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2 reviews
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