Making pizza is a very obvious art, which requires precise rules, weight, balance and waiting… today, however, let’s twist the rules a bit – purists of this goodness, turn a blind eye! – and we transform the classic awe into a smart solution suitable for any level of mastery in the kitchen. We do the pan-fried pizza, soft dough that cooks away from the oven, to be seasoned as desired. Generally a pizza without yeast it cannot be defined as such, yet in this case the technique works and guarantees a respectable pizza.
Follow our perfect recipe, to be made in a few simple steps, and enjoy the beautiful days in good company. Slice by slice!
Pizza in a pan without yeast: the perfect recipe
Protein flour (Manitoba or type 1) 350 g, warm water 180-190 g, baking soda 5 g, extra virgin olive oil 15-20 g, salt 10 g, lemon juice a few drops, tomato puree 200 g , well drained fiordilatte mozzarella (or mozzarella for pizza) 2, basil 8 leaves
In a bowl, combine flour, salt, baking soda, extra virgin olive oil and the lemon drops. Knead just to amalgamate the ingredients and then transfer the dough to a floured work surface, to form it and get a dough. Cover it with a cloth and let it rest for about 20 minutes. Now divide the dough into four equal parts. Grease the non-stick pan, placing parchment paper on the bottom if you wish, and heat it well. Flatten a portion of dough at a time – keeping the others under the cloth – to obtain a disk of about 20 cm: place it in a pan and cook over low heat until the bottom of the dough is golden, about 2-4 minutes. Now turn it upside down with the help of a spatula and season with tomato and mozzarella (a quarter of the total amount, for each pizza). Cover with the lid and cook for another 2-4 minutes. Top with a couple of basil leaves and serve the first pizza of four you get!
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Daniel Mazilu / 500px1/4A few more tips
We decided to deepen the part relating to the dough a little, with further indications: when you knead it on a pastry board, flour it with soft wheat flour. If you want, instead of mixing all the ingredients at once, you can do this: put the flour in a bowl and mix with a mixture of hot water, oil and salt; only last, add bicarbonate and lemon mixed.
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histetian2/4How to store the dough
We have provided the doses for four pizzas of 20 cm in diameter, or for 2-3 larger pizzas depending on the size of the pan you have. If you don’t cook it all, you can keep it this way: let it rest, divide it into the portions you need, flatten them already reaching the right diameter and freeze them in this way. A tip: freeze them on a tray, then overlap them frozen so as not to take up the whole freezer.
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LauriPatterson3/4If you want fresh cherry tomatoes
If you want to enrich the suggested basic pizza with fresh cherry tomatoes, proceed as follows: cut them and let them macerate for a few minutes with oil and salt. Drain them from the vegetable sauce (to be kept for bruschetta or to dress the pasta salad) and add them to the surface of the pizza just for the last minute of cooking.
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Tascha Rassadornyindee / EyeEm4/4For a “white” pizza
Many prefer white pizza, i.e. without tomato. Here is our suggestion: mozzarella, cooked ham, a little fresh cream. When you turn your pizza upside down in a pan, season it by brushing the surface with plenty of fresh cream, then lay the ham on it and cover everything with the mozzarella.
Source: Vanity Fair
