The thin and crispy white pan pizza is an alternative to the classic tomato-based one cooked in the oven. It is a white base seasoned with oil, oregano, and garlic, then cooked in a pan like a flatbread and served hot, also with other toppings as desired.
The pan pizza is perfect like this, white with oil and oregano, or filled with cold cuts and cheeses. Besides replacing a lunch or dinner, it can be consumed, cut into wedges, as an appetizer or in place of bread. It’s truly very good, tasty, and enjoyable for everyone.
The white pan pizza is a quick recipe, it doesn’t require much yeast or a long rising time. After about half an hour of resting, it is rolled out and ready for cooking.
You can also put it in a baking dish and bake it in the oven then season it after cooking.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Portions: 6 pieces
- Cuisine: Italian
Ingredients for the Thin and Crispy White Pan Pizza
- 4 cups rimacinated semolina flour
- 1 cup Water
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 tablespoon Brewer's yeast
- 2 cloves Garlic (large)
- as needed Olive oil
- as needed Oregano
Tools
- 1 Bowl
- 1 Rolling pin
- 1 Pan
- 1 Oven
Preparation for the Thin and Crispy White Pan Pizza
In a bowl by hand or in a stand mixer container, dissolve the brewer’s yeast with the water and oil, gradually add the flour while stirring, add the salt, knead and work the dough well until it is compact and elastic. If needed, use more flour; if while adding the flour the dough becomes quite compact, use less.
Take the dough, work it by hand for a few minutes, shape it into a ball and let it rise, covered, for at least 30 minutes.
After this time, divide the dough into equal parts; I divided it into six portions.With a rolling pin and with the help of more flour, roll out the dough balls fairly thin, dust between one pizza and another so they don’t stick.
When ready, take a thick-bottomed non-stick pan, grease it with some oil, bring to temperature then start cooking the flatbreads one at a time, about 4/5 minutes per side.
Cover with a lid to keep the heat from escaping and lower the burner to minimum. When the white base is nicely golden on both sides, remove it and continue cooking the others. To speed up the process, you can use multiple pans.
After cooking, rub the garlic clove over the hot pizza evenly across the base, add a good sprinkle of oregano, drizzle with a bit of extra virgin olive oil, and serve.
If desired, you can add other ingredients.For more pizza recipes click here
Tips and Variations
This white pizza base is suitable for many toppings, both sweet and savory. It is a quick emergency pizza, and if you want to add tomato, do it after cooking and flipping the first base.
I recommend ingredients that aren’t too watery; measure the tomato and squeeze the mozzarella if used.
Questions and Answers
Can I bake it in the oven
You can also bake it in the oven at 400°F (preheated) for about 10 minutes; the time depends on the power of your oven. It will be done when it is nicely golden.
