Frying pan pizza
- Published: 5 Aug 22
- Updated: 4 Apr 24
If you’ve not made a pizza in a frying pan before: prepare to have your pizza-world turned upside down. Throwing the dough into a pan on the hob will ensure the base of your pizza instantly crisps and helps to bubble up the crust. Quickly transferring it to a hot grill simulates the über-heat of a pizza oven, resulting in a lightly charred border and bubbling but still gooey cheese. WIN.
Trust us, this method is the real key to creating pizza that’s a cut above those baked in a regular oven, which come out with a crunchy, almost biscuit-like base and toppings that taste flat and dry rather than charred and molten.
For more pizza topping ideas, check out our pizza recipes collection here.
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Serves 4 -
45 min, 3 hours rising/proving
Nutrition
- Calories
- 683kcals
- Fat
- 22.7g (10.3g saturated)
- Protein
- 24.5
- Carbohydrates
- 92.4g (5.5g sugars)
- Fibre
- 5.4g
- Salt
- 3.1g
delicious. tips
The exact time your dough will need on the hob and under the grill will depend on your pan, thickness of dough, amount of toppings and how hot you can get things – so use your instincts. Much like pancakes, the first pizza might be a little over or underdone, but once you’ve got a few under your belt you’ll have the technique nailed.
Make the dough up to the end of step 5, cutinto portions, then wrap well. Store in the fridge for up to 2 days or the freezer for up to 6 months, then leave to come to room temperature and continue from step 6. The sauce can be made up to a day ahead and kept covered in the fridge, but stir before spreading it on your pizza.
Buy fresh yeast from the bakery section of large supermarkets.
If you don’t have a stand mixer, you can make the dough in a large food processor or with your hands on a floured work surface, pulsing or mixing until a dough forms, then kneading for 10-15 minutes until elastic and springy. If you don’t have an ovenproof frying pan, heat a baking sheet under the grill and carefully slide the fried pizza onto the sheet.