FRYING PAN PIZZA - NO OVEN NO YEAST
- 150 g (1+1/4 cups) all purpose flour
- 3 g (1/4+1/8 tsp) salt
- small pinch of sugar
- 4 g (1 tsp) baking powder
- 11 g (1 tbsp) extra virgin olive oil
- 90 g (1/4 cup+2 tbsp)) water room temperature
- tomato sauce
- Mozzarella pizza cheese finely chopped or shredded
- basil leaves
- 22 g (2 tbsp) olive oil for the frying pan
- Place 2 tbsp of olive oil in a 26cm-10inch non-stick pan and heat for about 4 minutes over medium-low heat covered with a lid.
- In a medium size bowl, place flour, salt, sugar, baking powder and mix until combined.
- Add 1 tbsp of extra virgin olive oil and water until get a soft and slightly sticky dough. The consistency of your dough could vary depending on your flour, feel free to add a bit more water or flour to reach the perfect dough consistency you can see in my video.
- Roll your dough onto a floured work surface (or a silicone mat) into about a thin 28cm-11inch circle (the size should be a bit larger than your pan).
- Wet slightly the sides of the circle and roll them to create a thicher pizza crust: in this way you'll get about a 25cm-10inch diameter pizza that fit perfectly your pan.
- Gently place your pizza in the hot pan, remove the lid and cook the bottom over medium-low heat until become slightly golden, then flip and cook the other side until become well golden.
- Season your pizza on the well golden side (the one with the crust side) placing tomato sauce, salt, extra virgin olive oil (if your sauce is not seasoned) and finely chopped Mozzarella cheese.
- Low the heat, place the lid over the pan and cook until Mozzarella is melted, about 5 minutes. It's important to low the heat in this step, or you could burn the bottom!
- Serve immediately with some freshly basil leaves on top.
Don’t skip Olive Oil in the frying pan, even if you’re using a non-stick pan as I did. It is needful, or you’ll get a very pale and dry pizza crust.
As I am Italian, for my Margherita Pizza I used the homemade tomato puree my mom make every Summer. We store the jars for Winter season, so we always enjoy seasonal San Marzano tomato sauce all year round!
In Italy we are used to season our pizza with raw (and unseasoned) tomato puree. We season it with salt and extra virgin olive oil directly on the Pizza.
I know abroad is pretty common to cook tomato puree making a sauce just for Pizza with garlic, oregano…it’s up to you guys, but that’s not Italian way 😛
As always when you’re making dough, the water/flour amount could vary depending on your flour, because every flour is different and every flour absorbs less or more water. Feel free to add a bit of extra water or flour to get the dough consistency you can see in my video.
You should get a slightly sticky dough, very soft and pretty humid. In fact you need to sprinkle some flour onto your work surface, if you’re not using a silicone mat as I did, but I need anyway to add some flour on top of the dough to avoiding the rolling pin sticking to it.