Pan Pizza
Category
Main Course
Servings/Yield
2
Author
Christian Leue
I have a big soft spot for this decidedly unfancy style of pizza, and am also constantly looking for ways to cook everything you normally make in an oven on the stovetop. My take on a pan pizza does still use a broiler, but just briefly, and is dead easy if you buy dough, though I've also included a dough recipe since it's fun. The Pizza Posto blend adds a rich secondary layer that amplifies the already savory flavors.
Ingredients
-
Olive oil
-
Pizza Posto
1/2 pound of pizza dough
1/3 cup of canned crushed tomato‡
Sugar, to taste
Parmesan cheese (optional)
4-6 oz low-moisture mozzarella cheese, coarsely grated°
Pepperoni slices (optional)
1 cup (130g) all-purpose flour
1/2 tsp salt (2 grams)
-
1/2 tsp active dry yeast, (1 gram)
1/2 tsp sugar (2 grams)
1/2 cup water (115 grams)
2 tsp olive oil (9 grams)
A pinch of Pizza Posto (optional)
Pan Pizza
If you'd like to make your own dough
Directions
If you're making your own dough
Add all dough ingredients to a small mixing bowl (you can add a bit of Pizza Posto to flavor the dough itself if you'd like). Mix with your hands until a loose dough forms. If a dough does not form, add a bit more water, if the dough is very wet and sticky, add a bit more flour. Once the dough can no longer be mixed easily, pull it out with your hands and knead it until you form an elastic ball of slightly sticky dough (10-12 minutes of kneading).
Form the dough into a ball and add it back to the mixing bowl. Cover with plastic wrap or a kitchen towel and allow to rise for about an hour in a warm place, or until doubled in size.
Pan Pizza
If you're using store-bought dough, allow it to come to room temperature. Most packages are one pound so you'll want to divide it in half. Or you can always make two pizzas.
In a 10" non-stick pan (with an oven-safe handle), or a well-seasoned cast iron skillet add 1/2 teaspoon of olive oil and a big pinch of Pizza Posto and using a spatula or your fingers evenly coat the bottom. of the pan.
Stretch the dough to fill the pan (go a bit up the sides as it will contract as it rests), and then coat it with a thin layer of olive oil and set it aside to rise for a half hour or so (you can skip this rise if you're in a rush but the pizza will be less fluffy).
In a small bowl mix the tomatoes, a big pinch of Pizza Posto, and two teaspoons of olive oil to form a sauce. This is not a saucy style of pizza so don't worry if it doesn't look like a lot. Taste and adjust seasoning and sweetness to your tastes. I prefer it a bit sweet.
Cook the pizza in the pan on your stovetop over medium heat, and start checking the bottom at around 4-5 minutes. At this point you can also turn your broiler on, placing a rack about 5 inches below it.
Once the bottom is cooked to your liking, remove the pan from the burner and sauce the crust, spreading the sauce evenly over the whole surface of the dough (this style of pizza does not had an un-sauced crust at the edge). Now you can add a bit more Pizza Posto if you like and/or some powdered Parmesan cheese. Top with the mozzarella, plus some slices of pepperoni if you like them. I do.
Now place the pizza under the broiler for a couple minutes and watch it until it's bubbly and browned on top. It happens fast (generally 2-3 minutes max) so keep an eye on it. Using a potholder remove the pan from the oven and place on a heat-safe surface.
Let the pizza cool in the pan until the cheese sets a bit, then slide the pizza out onto a rack to further cooling, or directly onto a cutting board if you like a chewier rather than crispier bottom crust.
Slice however you like with a sharp knife or a pizza cutter and enjoy!
Recipe Note
Recipe Notes
‡ This recipe uses a portion of a can, but leftover canned tomato is easily frozen so you can use it in another recipe, just portion in into quantities you commonly use and freeze in bags or tightly sealed containers. Or make a recipe like Jambalaya this week, you'll have pretty much the right amount of tomato, the 1/3 cup won't be missed.
° You can buy cheese pre-grated in a pinch, but I'm never as excited about the texture when it melts under a broiler (due to the starch added to keep the shreds from clumping). Not a deal breaker but this kind of cheese is better for an even lazier recipe like English muffin pizza (stay tuned).
Variations & Ideas:
Flavor Boosts
- If you're making your own dough, instead of water use whole milk for a richer flavor and more browning due to the sugars and proteins.
- Add Riviera Herbs to the sauce for a flavor more similar to pizzeria sauce, it's one of my favorite things to add to most cooked tomato dishes so I usually include it.
- Serve the pizza with Chili Crisp. I make one with pickled Calabrian peppers and fried shallots also that I use pretty regularly (as pictured).
• It's nice to have something refreshing alongside so I'll often whip up a quick arugula salad with a simple dressing: In a small blender or using an immersion blender combine 4 tablespoons olive oil, 4 teaspoons vinegar or lemon juice (up to you), 1 teaspoon OMG, 1 tablespoon pine nuts, and a big pinch of salt. Blend until creamy and well mixed. It's the dressing recipe from one of my favorite meals, which is usually on regular rotation in my house this time of year. I'm willing to turn the oven on for this one.
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