Pan Pizza is a simple leavened dough that allows you to have a pizza like one baked in the oven. The other day, my son expressed a desire to eat pizza, and it immediately came to my mind to replace the oven with a pan. So, I started kneading enough flour for my 12.5-inch pan and waited. With a very low flame, that is, with the ring flame, and about 40 minutes of cooking, it resulted in a pizza that is just as good as one baked in the oven. The only precaution is to use a pan with a very thick bottom to avoid burning the pizza. And now, everyone with me in the kitchen to prepare Pan Pizza!
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- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2 Pieces
- Cooking methods: Slow Fire
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 1,228.68 (Kcal)
- Carbohydrates 128.73 (g) of which sugars 9.79 (g)
- Proteins 62.88 (g)
- Fat 54.36 (g) of which saturated 24.52 (g)of which unsaturated 25.99 (g)
- Fibers 9.12 (g)
- Sodium 2,709.52 (mg)
Indicative values for a portion of 325 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 1/2 cups all-purpose flour
- 1/2 cup water
- 1 tbsp olive oil
- 1 1/2 tsp salt
- 1 1/2 tsp sugar
- 0.35 oz fresh yeast
- 9 oz mozzarella
- 3.5 oz cooked ham
- 3.5 oz mushrooms
- 3.5 oz artichokes
- 1 1/2 oz cheese
- 3/4 cup tomato sauce
- as needed olive oil
What You Need for Pan Pizza
- 1 Bowl
- 1 Brush
- Parchment paper
- 1 Cast iron pan or one with a very thick bottom
- 1 Small bowl
Steps for Pan Pizza
Now let’s move on to the preparation of Pan Pizza. The dough can be made by hand or with a stand mixer.
In the stand mixer, place the flour with warm water, milk, a tablespoon of oil, sugar, and crumbled yeast and start kneading.
Then add the salt and continue working until the dough is elastic and wraps itself around the dough hook.
At this point, remove it and place it in an oiled bowl, cover with plastic wrap, and let it rise in the turned-off oven with the light on.
Divide the dough into two equal parts and form two balls. Prepare a piece of parchment paper slightly larger than the bottom of the pan where the pizza will be cooked.
As soon as the dough has doubled in volume, place it on the parchment paper and spread it with your hands, creating a circle the same diameter as the pan where it will be cooked (using parchment paper is necessary to easily move the pizza into the pan).
Now season the surface of the pizza, placing pieces of cooked ham, natural artichokes (you can find the homemade recipe here), mushrooms, tomato sauce, oregano, salt, oil, and grated cheese.
Brush the edges with sauce and oil, because without a grill, the pizza edges would remain white.
Let it rise again for another half hour. Meanwhile, put the thick-bottomed pan on the stove and heat it well along with its lid.
Let the pizza slide into the pan, with the parchment paper. Reduce the heat to the ring setting, so very low, and place the lid on.
Let it cook for about 30 minutes, then add the mozzarella pieces, cover again with the lid and let the cheese melt.
Turn off the heat, let it rest for a few minutes, and serve the Pan Pizza.
