PIZZA IN THE NEAPOLITAN PAN, ancient traditional recipe from grandma, very soft, baked in the pan, perfect for dinner and also great as an appetizer.
The delicious pizza in the pan is nothing more than a pizza baked in the pan as my grandma used to do, spreading the leftovers in the pan and baking it.
A simple seasoning of tomato sauce, oil, and oregano, marinara style, and the pizza in the pan became a delicious dish that was priceless.
Reviving the tradition of pan-baked pizza was Pasqualino Rossi from Elite Pizzeria in Alvignano, province of Caserta, a great idea because the pizza is truly excellent.
You can now find it all over Naples, and I recommend you try it; in my opinion, the simpler the seasoning, the better it tastes.
Follow me in the kitchen, today there’s pizza in the pan!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 6 1/3 cups all-purpose flour
- 1 2/3 cups water
- 0.7 oz salt
- 0.1 oz fresh yeast
- Half glass tomato sauce
- 3.5 oz fiordilatte cheese
- to taste dried oregano
Preparation
Pour the flour into a bowl or mixer.
Dissolve the yeast in water and add it to the flour, start kneading and add the salt.
Knead until you get a homogeneous mixture; if it’s a bit sticky, you can add some flour.
Let the dough rise in a bowl covered with plastic wrap until it doubles in size, usually overnight or around 6-8 hours.
If you prepared it at night, you can put it in the fridge and take it out in the early afternoon to bake the pizza in the evening.
Preheat the oven to 482°F
Once risen, take the dough, grease a “ruoto”, a 12-inch pan, grease it and spread the dough in the pan.
Let it rest for about ten minutes, then season with tomato sauce, a little oil, and oregano.
Bake and cook the pizza for about 7-8 minutes, but keep an eye on the oven, lower the temperature if necessary.
Remove the pizza from the oven, add the fiordilatte cheese cut into pieces or crumbled by hand, and put it back in the turned-off oven for a few minutes.
Bon appétit
Arte in Cucina recommends
PIZZA IN THE NEAPOLITAN PAN, ancient traditional recipe from grandma, very soft, baked in the pan.
Of course, you can top the pizza as you like.
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Creamy fried zucchini pasta
Quick no-butter chocolate croissants
Soft chocolate tart
Quick tiramisu puff pastry cake
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