Pan pizza is a simple alternative to baking classic pizza dough, where you can put whatever you like.
Our pan pizza recipe is delicious and filling, with classic pizza dough, only we’ll be using the pan instead of the oven.
This is a great alternative method of baking pizza that requires double and careful cooking with a few little tricks. After the basic pizza dough is made, it will form dough balls which after expanding a second time will be rolled like in a pizzeria.
The result is a pizza no different from that baked in a traditional oven.
In today’s recipe, the classic dough is stuffed with tomatoes, mozzarella, and oregano, but you can let your imagination run wild to satisfy everyone’s taste buds.
Here’s how to do it.
For the dough you will need:
– 250 gr wheat flour
– 250 gr manitoba flour
– 8 g of fresh brewer’s yeast
– 12 grams of fine salt
– 350-380 grams of warm water
– 20 ml extra virgin olive oil
What we put on the counter:
– 400 gr tomato puree
– 350 gr mozzarella
– basil to taste or oregano
– extra virgin olive oil, to taste
– salt to taste
*Manitoba flour is obtained from young wheat, making it an ideal flour for the preparation of leavened bakery products.
How to make the best pan pizza
Put flour on a work surface, add yeast dissolved in warm water. Add oil and start kneading. When the dough forms, add salt. Knead the dough, by hand or with a robot, for a few minutes, until it is smooth and elastic, no longer sticky.
Form into a ball, dip lightly in flour and let rise, covered, until doubled in size (about 4 hours). Divide the dough that has been lifted and doubled into 4 equal weight parts and form a ball, trying to press the dough as little as possible.
Form 4 loaves of bread and let rise for another 2 hours on a floured surface and covered with a kitchen towel.
Take a ball of dough and gently press it in the center to start rolling it. Make a movement from the center outwards, so as not to deflate the outside of the dough.
Also read: Peach tart, fresh and fragrant. Very easy to make and perfect for summer
Heat a pan or hot plate at least 26 cm, transfer the pizzas one by one with the help of a piece of parchment paper. Reduce the heat and cover with a lid, after a few minutes the pizza will start to rise.
When the crust is fairly cooked and not too soft, turn the pizza over to cook the other side for a few minutes. Always use the lid.
Turn the pizza over, the crust should be lightly browned and toasted. Add tomato puree, salt and oil. Add the mozzarella and oregano slices, cook a few more minutes until the mozzarella is melted.
Pan pizza is served hot.
Tips and variations
Pan pizza can be stored at room temperature for up to one day. Can be frozen for 1-2 months.
It is recommended to roll the dough from the center outward, trying not to deflate the outer crust. Once placed in the pan, the pizza should be cooked slowly and with the lid open, so that the steam that builds underneath simulates even baking in the oven.
The pizza pan can be filled, like a pizza base or focaccia, with your favorite ingredients. The classic tomato and mozzarella mix can be enriched with other ingredients such as cooked ham, sausage, artichokes or olives, but you can also make a white base to fill with cheese, cold meats, and vegetables, according to your preference.
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