Frying pan pizza...anyone done it?
Discussion
I've never done homemade pizza before. I've done it once as part of GCSE Food & Nutrition (aka food tech). but this is well over 12 years ago, cant remember exactly. Lots of information here.
https://www.youtube.com/watch?v=vhqMrPJcgdk
http://pizzapilgrims.co.uk/frying-pan-pizza-recipe...
I've never been to the PP restaurant either, though it is on the list.
So has anyone done it? very tempted to give it a go. Although I don't have any heavy based frying pans. Just the typical tefal nonstick types.
https://www.youtube.com/watch?v=vhqMrPJcgdk
http://pizzapilgrims.co.uk/frying-pan-pizza-recipe...
I've never been to the PP restaurant either, though it is on the list.
So has anyone done it? very tempted to give it a go. Although I don't have any heavy based frying pans. Just the typical tefal nonstick types.
Just seen this.
I've done the PP frying pan pizza quite a few times and always comes out really good. Base is really crispy and bubbles nicely. Much prefer this method to oven as domestic ovens don't get hot enough.
We always use some polenta to roll out the base on as it helps not sticking as much and adds another texture.
Give them a go and post pics.
I've done the PP frying pan pizza quite a few times and always comes out really good. Base is really crispy and bubbles nicely. Much prefer this method to oven as domestic ovens don't get hot enough.
We always use some polenta to roll out the base on as it helps not sticking as much and adds another texture.
Give them a go and post pics.
Not clicked the links but we often do them.
We have a big flat bottomed frying pan that’s perfect, guessing its about 40 CM across
All I do is take self raising flour, water and a glug of oil, mix into a thick sticky dough and roll out really thing on the worktop.
Then flip the pan upside down and use that to cut the dough to a percect pan shape, also gives you the "lift" for the crispy crust when placed in the now righted pan.
Don’t oil the pan
get the grill in the oven pre heated to max
Full wack on the 2 ring burner, then while cooking on with the toppings, go easy on the cheese unless you want a claggy greasy pizza
Keep lifting the pizza with a spatchula until it is brown and just about to start burning, off the heat and under the grill for 2 mins to finish melting the cheese and crisp up the meat
Done
Always super thin, crispy and takes about 10 mins!
We have a big flat bottomed frying pan that’s perfect, guessing its about 40 CM across
All I do is take self raising flour, water and a glug of oil, mix into a thick sticky dough and roll out really thing on the worktop.
Then flip the pan upside down and use that to cut the dough to a percect pan shape, also gives you the "lift" for the crispy crust when placed in the now righted pan.
Don’t oil the pan
get the grill in the oven pre heated to max
Full wack on the 2 ring burner, then while cooking on with the toppings, go easy on the cheese unless you want a claggy greasy pizza
Keep lifting the pizza with a spatchula until it is brown and just about to start burning, off the heat and under the grill for 2 mins to finish melting the cheese and crisp up the meat
Done
Always super thin, crispy and takes about 10 mins!
TheAngryDog said:
I make oven cooked pizza's, never had an issue with it not getting hot enough though?
A conventional home oven gets to about 250 degrees max, a proper pizza oven is a good bit hotter. Home ovens tend to work through using hot air, whereas a pizza oven uses conduction from a hot stone slab combined with hot air. I am friends with my local pizza bloke, many times I have tried to draw the secrets of amazing pizzas from him, he reckons it's all in having the right oven.I have a pizza stone that just doesnt get hot enough in the oven, even at max and left for 45 mins.
Ive started BBQing pizzas now and it works really well, put the pizza stone on the BBQ, leave it on full wack with the lid closed and it gets to about 500-550 degrees, carry the ready made and finished pizza out and slide onto stone, 5 mins and its done!
Perfect crispy bottom and cooked top every time
Ive started BBQing pizzas now and it works really well, put the pizza stone on the BBQ, leave it on full wack with the lid closed and it gets to about 500-550 degrees, carry the ready made and finished pizza out and slide onto stone, 5 mins and its done!
Perfect crispy bottom and cooked top every time
Just to update I've now made a few using the pan and grill method.
Really pleased and think this is the way forward over the oven.
The oven is OK if you like a deep pan slightly doughy base but frying then grilling gives a much more 'authentic' pizza. Its a fair bit quicker too and you don't need the pan mad hot - mine gets hot enough in just a few minutes on a gas hob.
Really pleased and think this is the way forward over the oven.
The oven is OK if you like a deep pan slightly doughy base but frying then grilling gives a much more 'authentic' pizza. Its a fair bit quicker too and you don't need the pan mad hot - mine gets hot enough in just a few minutes on a gas hob.
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