Pizza in a frying pan turns out no worse than when baked in the oven. And sometimes even better. The main thing is to take into account some cooking features.
Test options
There are many variations of dough that are suitable for baking in a frying pan. In principle, any recipe will do, if you take into account the subtleties that will be discussed below. In the meantime, here are two simple options that will not require much time and effort.
Option one: for classic pizza
You need to mix 150 g of flour, 60 ml of water, 0.5 teaspoon of salt, sugar and baking powder. The dough should be very soft, elastic and tender.
After kneading, it needs to be set aside for 7-10 minutes to allow the gluten to swell. During this time, you can prepare the filling.
Then roll out the dough so that it is even and place it on the frying pan.
Option two: without dough
If you don't want to mess around with flour or don't have any on hand, you need to cut white bread or a loaf into large cubes, place it in an even layer on a frying pan and pour beaten eggs over it so that they hold the cubes of white bread together. Then put the filling on top and bake the pizza under a lid.
Whatever the base option you choose, the filling can be varied according to your preferences. The ideal combination is thin rings of dry-cured sausage, cheese, tomato slices and olives.
What you need to know to make a delicious pizza
1. Bake at minimum heat. Otherwise, the dough will burn but not be fried, and the filling will remain raw.
2. Bake under a lid. To let excess moisture evaporate, open the lid a minute before it's ready.
3. The dough should be fried on one side, then turned over and the filling should be placed on the fried surface.
4. It is necessary to add baking powder to the dough so that it is soft and crispy. Many recipes do not take this into account, so the base turns out hard.
5. If you add soda, do not forget about citric acid on the tip of a knife, since soda reacts with acid.
6. Before adding the filling, coat the base with tomato sauce.
7. Important rule: the layers should be thin. Unlike baking in the oven, a thick base or filling will not fry in a frying pan.
Use these principles, try different recipes and delight yourself and your guests with delicious pizza, even if you don’t have an oven.
