How to Make PAN PIZZA Without Oven Like an Italian

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Stir a pinch of flour into cold water in a container, add the yeast and mix with a spoon to activate it.
2. Combine the flour and salt in a bowl. Gradually add the water a little at a time, mixing with one hand while turning the bowl with the other.
3. Once the dough forms, knead it in the bowl, then move it to a work surface when it gets very sticky. Knead by pushing it forward and back, lifting, turning and repeating until smooth and silky.
4. Return the dough to the bowl, cover with a damp cloth and rest for 30 minutes to 1 hour.
5. Knead briefly, working in the extra virgin olive oil until fully absorbed. Lightly oil the bowl, return the dough, cover with the damp cloth and then plastic wrap.
6. Let the dough rise at room temperature for 90 minutes to 2 hours, until doubled in size.
7. Weigh out 270 g portions, cut them with a pastry scraper and shape each into a ball. Oil an airtight container lightly, place the balls inside and rest them for another 2 hours.
8. Heat a cast iron skillet over medium heat with a small drizzle of olive oil, for no more than 5 minutes.
9. Coat each dough ball lightly in fine semolina. Press the centre, working outward without touching the edges so the rim puffs, then stretch between your hands, shaking off excess semolina.
10. When the skillet is hot, lower to low heat, place the dough smooth side down and stretch it to fit the pan.
11. Spread a small amount of San Marzano sauce over the centre, avoiding the edges.
12. Cover with foil and a lid and cook for 3 minutes without peeking. Optionally brush the edges with olive oil.
13. Flip the pizza with a slotted turner, cover again and cook 2 to 3 more minutes until golden brown. If not browned enough, cook a few minutes longer.
14. Spread San Marzano sauce over the middle, add tomatoes as desired, tear the basil over the top, then scatter pecorino and mozzarella, covering the basil with the mozzarella.
15. Drizzle with olive oil, cover again with foil and the lid, and cook until the cheese melts.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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