Pan fried pizza is a real godsend for pizza lovers when you need to feed someone quickly. It takes literally minutes to prepare (assuming the dough is already waiting), and it can be made anywhere you can heat up a pan on a stove, portable stove, portable burner, grill, or charcoal grill.
Pan fried pizza dough
The easiest way to make pizza pan dough is to buy ready-made yeast dough, fresh or frozen. Or don't be too lazy to knead pizza dough yourself. Especially since you can do it the day before and even two days before cooking. For two pizzas in a pan 25-28 cm in diameter you'll need about 450 grams of dough, kneaded from 260 g (1 ¾ cup) of flour, 170 ml of cool water, 5 g of pressed yeast (or 2 g of dry quick), 3/4 tsp. salt and 1 tbsp. of olive oil and sugar or honey. Let the kneaded dough stand at room temperature for an hour, then divide into two portions and store in the refrigerator in a covered container. Before making the pizza on the pan, take out one ball of dough at a time and shape it into a flatbread.
Pan pizza dough
But yeast dough is not the easiest solution for a pizza pan, unleavened dough requires much less time. Soft dough made of flour, milk or any dairy product, eggs, salt and vegetable oil will do. Baking powder is not necessary, but also not forbidden.
Like yeast pizza pan dough, it must be rolled out before use. Just don't forget to let the dough rest for about 15-20 minutes under cling film or an upside-down bowl between the end of kneading and shaping the pizza.
Many people prefer to use a liquid dough for pan pizza, which, in addition to flour, includes sour cream, mayonnaise, eggs, salt and baking powder. Such a dough has the consistency of a muffin. It is poured on a heated frying pan in a fairly thin layer, after a few minutes, smeared with sauce and filled with toppings. Very convenient version of an impromptu pizza!
While the pizza dough on the pan "rests", it makes sense to prepare all the necessary ingredients. The sauce, like everything else, it makes sense to get from the refrigerator well in advance: cold products on the surface of the dough will slow down its cooking.
Cut the deli meats, olives, tomatoes and other products into small flat pieces, and arrange them on a board in rows so that they are easy to pick up. Grate the cheese on a coarse grater. Keep the prepared foods on hand to be able to quickly place them on the dough.
In order for the pan pizza dough to have time to bake well, you will have to roll it into a fairly thin flatbread with a diameter of a couple of centimeters smaller than the bottom of the pan.
Soft dough does not need to be rolled out with a rolling pin, you can gently stretch it with your hands. In any case, if the dough refuses to stretch and tends to gather to the center, cover it with cling film or a towel and leave it alone for 10-15 minutes. The gluten of the flour will relax, and the dough's extensibility will be restored.
Shaping the dough
Roll out or stretch the pizza dough into flatbread on a board lightly greased with vegetable oil, not sprinkled with flour. Flour on the surface of the dough will quickly begin to burn in the pan, creating not the most pleasant smell.
You can cheat and roll out the dough on baking paper, cut to the diameter of the bottom of the pan. In this case, we have two options: transfer the dough to the pan along with the paper - let it cook on it, or flip the dough onto the pan and remove the paper.
To cook pizza on a skillet is suitable for any pan that is able to accumulate enough heat and transfer it evenly to the dough. And while a cast-iron skillet is ideal (whether poured or not), steel pans with thick bottoms or cast aluminum will also do the job.
At some point in the cooking process, you'll need to cover the frying pan with a lid. Think about this in advance, and see what kind of lid is appropriate if you don't have a "native" lid.
No matter what kind of dough you bake pizza in the pan, you should put the flatbread or pour the liquid dough on a preheated surface.
It is a good idea to grease it with a thin layer of vegetable oil, even if you choose to bake on paper.
Preheat the pan over moderate heat for 3-5 minutes, and check if it is hot enough by dropping water in the center. If the drop immediately curdles, you can increase the heat a bit and place or pour the batter in.
Cook the dough for a few minutes until the bottom is golden brown. If the surface of the dough is bubbling, prick large bubbles with a fork.
Flip the tortilla, turn the heat down to medium and brush the browned surface with the sauce. Spread the filling, sprinkle with cheese and cover immediately.
A pan pizza made with liquid dough is not usually flipped. As soon as the surface of the pizza dough has slightly "seized", it is smeared with sauce, topped with toppings, sprinkled with cheese, and covered.