Frying pan pizza method
Whilst it’s true that the ovens we have built into our kitchens at home cannot reach the temperatures of pizza ovens, they do still do a very good job.
But powering them up for just one pizza can be pretty expensive to justify.
So if you’re cooking for only one or two or even just want to make a quick weekend lunchtime pizza without firing up the pizza oven or using the whole heat of the kitchen oven this method can really help out.
The end result is still a great tasting pizza that puffs up beautifully and has all the browning you’re looking for.
Method
You can top this pizza with any of the toppings you normally would, all we would recommend is using slightly less tomato sauce and cheese unless the cheese is low moisture. Before you start preparing your dough, turn your grill to maximum. Place a 12″ non-stick frying pan onto a hob turning the heat yup. to its highest setting. We recommend using our Original Neapolitan Pizza Dough Balls for this style of pizza. Press your pizza out to form. a 12″ disc, using flour and semolina mix to stop it from sticking to any surface.
Cooking guide – Margherita ( add any other toppings as preferred)
Lightly oil the frying pan with vegetable oil, wiping around it with a kitchen towel. Note we do not recommend you use olive oil as this has a lower burning point which may affect the taste of your final pizza. Transfer the pressed dough into the frying pan, taking care not to burn yourself. Arrange the base around the frying pan. Pour 50. -65g of tomato sauce onto the base and spread out using the back of a spoon, take care to leave a gap of around 2cm around the edge, which will create a light airy crust. Leave for 3 minutes to cook. Turn down the heat to medium, and add any other toppings you are using, for Margherita we are using mozzarella crumb. Cook for 1 – 2 minutes. Transfer to the grill and leave to cook through until the cheese has melted and is browning and the crust is developing leopard spots. Remove from the oven and leave the pizza to stand for a few minutes before slicing and serving.
Once your pasta is cooked, drain it and add it to the pan with the sauce – this bit I important as it really allows the Linguine to get completely coated in the sauce. Divide into two pasta bowls, and place the burrata on top, sprinkle over the parsley and serve.
Tried this recipe? Share some photos on Instagram or Facebook tagging us in and using #greatballsofflour
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