Pan pizza is another way to cook this beloved leavened food 🙂
I often make pizza, but I have always baked it in the oven.
Recently, I’ve been curious to try cooking it in a pan.
Initially, I was hesitant because I thought it wouldn’t cook well and would remain undercooked.
Yesterday, I tried preparing the dough to experiment with pan cooking.
In the end, I was very satisfied because it came out nicely cooked, and what I suggest is to cook it slowly and adjust as you go: it should lightly color.
As for the topping, I preferred the simple one with tomato and mozzarella, but you can use other toppings as you like.
P.S.: Also try the:
- Difficulty: Medium
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 10-inch diameter pan
- Cooking methods: Slow Cooking, Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 456.41 (Kcal)
- Carbohydrates 67.38 (g) of which sugars 1.29 (g)
- Proteins 18.34 (g)
- Fat 14.34 (g) of which saturated 5.84 (g)of which unsaturated 2.78 (g)
- Fibers 2.62 (g)
- Sodium 503.79 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pan Pizza
- 2 cups all-purpose flour
- 2.1 oz sourdough starter (0.2 oz fresh brewer's yeast or 0.1 oz dry brewer's yeast)
- 0.5 cup water
- 1 tablespoon extra virgin olive oil
- Half teaspoon salt
- 0.8 cup tomato sauce
- 1 mozzarella
- 1 tablespoon extra virgin olive oil
- to taste salt
- to taste oregano
Tools
- 1 Small Pot
- 1 Pan
- 1 Spoon
- 1 Knife
- 1 Parchment Paper
Steps for Pan Pizza
Prepare the dough:
Place the flour and sourdough starter on the table.
In a small pot, pour the water with dissolved salt and oil. Stir the mixture and pour it over the flour and sourdough starter.
Knead with your hands to form a soft ball. Cover it and let it rise overnight in a warm place.
Take a pan and line it with parchment paper, spread out the dough ball, cover with a lid, and cook for about 5 minutes.
Flip the pizza, remove the parchment paper, cover with a lid, and cook for another 5 minutes.
Flip the pizza again, pour the seasoned tomato sauce with oil, salt, oregano, and add the chopped mozzarella, cover again with the lid, and cook for a few minutes.
Turn off the heat and serve immediately while hot.
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