The pan pizza is a type of pizza that, as the name says, is cooked in a pan. It is put in a pan, and cooked most of the time in it on the stove, burners or vitro, and finally it is taken for a very short time to the oven, or to a grill, to simply finish cooking it on top.Jump to recipe
The result is a pizza that is a little crispier underneath than a normal pizza, and is also fluffy and full of flavor. The fact of making it in the pan and then putting it for a short time on the grill makes the flavor of the whole combination somehow more noticeable.
If you, like all of us, are a fan of pizza, you have to try it this way. Pizza, almost any pizza is good, because the very combination of ingredients is phenomenal.
Now, as for the ingredients to put on top, to me personally, it seems to me that for this type of pizza what looks best is pepperoni, because it goes well with how everything looks, but you can put any ingredient that you normally like to put on your pizza.
In the recipe, we say to use fresh mozzarella cheese, and this is because it gives it a touch that normal mozzarella cheese or any other melting cheese does not give. Even so, if you don’t use fresh mozzarella, use regular mozzarella, or if not, use chihuahua cheese if you are in Mexico, or a Gouda for example would work well, the idea is that it is a cheese that melts well.
In the recipe the pizza is put in a pan and then put it all inside the oven, pan and all. So make sure you use a pan that does not have a plastic handle for example, and that it is all made of materials that can withstand the heat of the oven.
If you like this recipe, you have to check out our recipe to make pizza without kneading.
- Dough for 2 medium size pizzas (poner el link)
- 2/3 C (5.60 oz) (160 gr) tomato sauce (better if homemade)
- Parmesan cheese, needed amount
- 7 oz (200 gr) fresh mozzarella cheese, sliced
- 25 – 30 slices pepperoni
- Oregano, fresh or dry, needed amount
- Take a cast iron frying pan of approximately 25 cm in diameter (it can be a normal frying pan) and place it over medium heat to heat it up.
- On a well cleaned surface with some yellow corn flour (or wheat flour), place the pizza dough and cut it in two. Stretch one of the dough portions with your hands (it is not recommended to do it with a rolling pin) until it is the diameter of the pan.
- While the pan is on the fire, add a tablespoon of olive oil and spread it with a kitchen brush. Immediately after, place the dough inside and arrange it a little bit until it is all over the surface of the pan.
- Add half of the tomato sauce and spread it with a spoon all over the dough. Then grate some Parmesan cheese on top.
- Add half of the mozzarella cheese and finally half of the pepperoni until the entire pizza is covered, even the edges (since pan pizza does not have bread-only edges).
- While the above steps were done, the dough was already starting to brown on the bottom, which is vital to have a good skillet pizza. In total, that is, from the time the dough was put in the pan, the pizza should cook on medium heat for 6-7 minutes, but it is important to keep checking it with a spatula.
- Turn on the oven broiler (the fire only on the top) to maximum. Once the pizza is well browned on the bottom, season it with fresh or dried oregano and put it in the oven for 4-5 minutes to brown the top.
- Remove the pizza from the oven and carefully remove it from the pan. Cut it into the pieces of your choice and enjoy.
- To make the other pizza, add a tablespoon of olive oil back to the pan and repeat the same steps.