Frying pan pizza
- August 2022
- Serves 4
- 45 min, 3 hours rising/proving
If you’ve not made a pizza in a frying pan before: prepare to have your pizza-world turned upside down. Throwing the dough into a pan on the hob will ensure the base of your pizza instantly crisps and helps to bubble up the crust. Quickly transferring it to a hot grill simulates the über-heat of a pizza oven, resulting in a lightly charred border and bubbling but still gooey cheese. WIN.
Trust us, this method is the real key to creating pizza that’s a cut above those baked in a regular oven, which come out with a crunchy, almost biscuit-like base and toppings that taste flat and dry rather than charred and molten.
For more pizza topping ideas, check out our pizza recipes collection here.
- 22.7g (10.3g saturated)
- 92.4g (5.5g sugars)
For the dough
- 7.5g fresh yeast (see Know-how), or 1 tsp fast-action dried yeast
- 300g tepid water
- 1 tsp sugar
- Extra-virgin olive oil to drizzle
- 470g strong white bread flour
- 2 tsp salt
For the sauce
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves, roughly chopped
- Bunch basil, roughly chopped, reserving a small handful leaves to garnish (optional)
- 400g tin best-quality tinned tomatoes (ideally san marzano or datterini)
- Firm mozzarella, sliced or grated
- 1 ball mozzarella, drained and dried in kitchen paper
- Whatever else you fancy (anchovies, olives, ham, artichokes, prawns, fried onions or mushrooms, salami, grilled courgettes etc)
- 25cm ovenproof frying pan; stand mixer with dough hook
- Crumble the yeast into the tepid water, then add the sugar and a drizzle of olive oil. Mix well, then leave for 5 minutes to activate the yeast.
- Add the flour to the bowl of a stand mixer with a dough hook attached (see Know-how). Pour in the yeast mixture, then mix with a spoon until the mixture comes together. Mix on a slow speed until a dough forms and there are no more clumps of dry flour. Turn off the mixer and leave for 15 minutes to allow the flour to hydrate and the gluten to strengthen, then add the salt
- At a medium speed, knead the dough for 8 minutes until it comes away from the sides of the bowl and is springy, elastic and tacky. Turn it out onto a lightly floured work surface and shape into a rough rectangle. Fold the top edge over itself, followed by the left edge, then the right, then the bottom. Grease your mixing bowl with a little olive oil, then transfer the dough seam-side down to the bowl. Cover and leave in a warm place for 1 hour to rise.
- Meanwhile, make the sauce. Put the oil and garlic in a small saucepan over a medium heat. Bring to a sizzle and cook the garlic for 2 minutes, stirring occasionally, then add the basil and sizzle for a further minute. Tip in the tomatoes, crushing them with your hands or a fork as you go, then season with a pinch of salt. Leave to gently simmer (uncovered) for 30 minutes until jammy, then whizz with a stick blender or in a jug blender and leave to cool.
- After an hour, turn out the dough, repeat the folding technique in step 3, then return to the bowl, cover and leave for a further hour.
- Turn out the dough, knock it back (knead very briefly to get rid of any large air bubbles) and divide into 4. Pick up each piece and use your hands to stretch it into a taut ball, taking the edges and tucking them underneath, leaving the seam side touching the work surface. Drizzle the dough with oil, loosely cover with a clean tea towel and leave to prove for a final hour.
- Now it’s time to assemble the pizzas. Turn the grill to high and put the ovenproof frying pan over a high heat on the hob. Start stretching out a portion of dough until it’s the same size as your pan. Try to keep the edges slightly thicker than the centre. 8 Carefully but confidently transfer your dough into the hot frying pan. Spread 1 heaped tbsp of sauce evenly across the dough, then add your chosen toppings (remember: less is more). Cook for 3-4 minutes – you should see the base start to puff up and the dough dry out.
- Transfer the pan to the grill, as close to the heat as you can, and cook for 4-6 minutes or until the crusts are blistered and the cheese is bubbling and golden. Add any final toppings, leave to rest for 5 minutes, then slice and serve. Repeat with the remaining pizzas. The pizzas are best served straightaway, but if you want to serve them all at once you can keep them warm on the bottom shelf of the oven, with the grill on above.
The exact time your dough will need on the hob and under the grill will depend on your pan, thickness of dough, amount of toppings and how hot you can get things – so use your instincts. Much like pancakes, the first pizza might be a little over or underdone, but once you’ve got a few under your belt you’ll have the technique nailed.
Make the dough up to the end of step 5, cutinto portions, then wrap well. Store in the fridge for up to 2 days or the freezer for up to 6 months, then leave to come to room temperature and continue from step 6. The sauce can be made up to a day ahead and kept covered in the fridge, but stir before spreading it on your pizza.
Buy fresh yeast from the bakery section of large supermarkets.
If you don’t have a stand mixer, you can make the dough in a large food processor or with your hands on a floured work surface, pulsing or mixing until a dough forms, then kneading for 10-15 minutes until elastic and springy. If you don’t have an ovenproof frying pan, heat a baking sheet under the grill and carefully slide the fried pizza onto the sheet.
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