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Frying Pan Pizza
Frying Pan Pizza
"Pizza should be and can be a real treat rather than just a takeaway easy option, if you follow a few simple rules. First rule: thin crust. The New Yorkers might frown at me, and possibly rightly so, since I’ve never had a New York pizza – in New York. I’ve had pizza in Naples though, and it was THIN. Second rule: less is more, like with so many things. Third rule: go slow with the dough. Let it prove over a long period of time. Fourth rule, most importantly: no good unless you have a wood fired oven – now here’s the trick. Indeed, nothing will reproduce a wood oven - bar a smoking hot pan and a roasting hot grill."
Makes3 pizzas
Preparation Time15 min
Cooking Time20 min
Read NextPanzerotti, Or Mini Pizza Calzones
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Princess Carolyn
Feb 24, 2017
Agreed that thin crust pizzas are great! I like making them in my oven at a super hot temperature, so the crust gets crisp and chewy. (Disclaimer I also love deep dish pizza, but it's a totally different thing, IMO)
kmcartoonity 62072 74
Feb 23, 2017
I am a big an of thin crust pizzas as well - the crust turns out so much better and crispier this way. Thick crusted pizzas with mountains of toppings on top always seem seem to turn out soggy. burnt on the bottom, and not too great tasting. If you're still hungry after making this pizza, make another one!
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