Pan pizza is an easy alternative to baking the classic pizza crust, and you can put whatever you like on top of it.
Our pan pizza recipe uses classic pizza dough, just using a pan instead of an oven, and it’s super delicious and filling.
This is a great alternative to baking pizza and requires double rising and careful cooking with a few little tricks. and, after a second fermentation, rolled into balls similar to those in pizzerias.
The result is nothing different from a traditional oven-baked pizza.
In today’s recipe, the dough is stuffed with tomatoes, mozzarella and oregano, but you can use your imagination to satisfy everyone’s tastes.
Here’s how.
material
For the fabric you need:
– 250g wheat flour
– 250g Manitoba flour
– 8 g fresh brewer’s yeast
– 12 g fine salt
– 350-380g of warm water
– 20ml extra virgin olive oil
What I put on the counter:
– 400g tomato puree
– 350g mozzarella cheese
– basil or oregano
– extra virgin olive oil, optional
– salty
*Manitoba flour is obtained from young wheat and is an ideal flour for making leavened bakery products.
how to make the best pan pizza
Place flour on work surface and add yeast dissolved in lukewarm water. Add oil and start kneading. When the dough comes together, add salt. Knead the dough by hand or robotically for a few minutes until smooth, elastic and non-sticky.
Form into balls, dust with flour, cover and let rise until double in size (about 4 hours). Divide the dough, which has doubled in size, into 4 balls of equal weight, and try not to press the dough down as much as possible.
Form 4 loaves, sprinkle with flour, and let rise on a kitchen towel-covered surface for an additional 2 hours.
Take a ball of dough and gently press it in the center to start stretching it. Work outwards from the center to prevent the outer portion of the dough from collapsing.
Also read: Fresh and fragrant peach tart.Very easy to make and perfect for summer
Heat a 8-inch or larger skillet or hotplate and transfer 1 pizza at a time using baking paper. Lower the heat, cover, and after a few minutes the pizza will begin to rise.
When the crust is well cooked and no longer too soft, flip the pizza over and cook the other side for a few minutes. Be sure to use the cap.
Flip the pizza over to lightly brown the crust and toast. Add tomato puree, salt and oil. Add the sliced mozzarella and oregano and cook for a few more minutes until the mozzarella melts.
Pan pizza is served hot.
Good appetite!
Tips and variations
Pan pizzas can be stored at room temperature for up to 1 day. It can be stored in the freezer for 1-2 months.
It is recommended to roll the dough from the center outwards so as not to shrink the outer crust. Once in the pan, the pizza should cook slowly with the lid on. This will allow the steam that builds up underneath to bake evenly in the oven.
Pan pizza, like other pizza bases and focaccia, can be filled with your favorite ingredients. The classic mixture of tomato and mozzarella cheese can be enhanced with other ingredients such as cooked ham, sausage, artichokes and olives, but the white base can also be filled with cheese, ham or vegetables if preferred. increase.
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