With the recipe of the pan-fried pizza we will follow all the steps of preparing the pizza, but instead of finishing in the oven, we will use the no stick pan. There are several recipes in this regard, I prefer not to give up the rising time. Leavening means the phase in which the dough doubles in volume. Once all the ingredients are combined, and worked vigorously for minuti 10 approximately, to activate the yeasts, the dough is left to rest in a dry and warm place. In this phase, the yeast ferments, which by producing carbon dioxide causes the dough to swell. The more we can make the dough rise, the more it will be soft and above all digestible, however we prefer to cook it. The only precautions to favor this phase will be to use ilma sħunor in any case not cold, do not add the salt together with the yeast (since the salt favors the gluten structure, but inhibits the activity of the yeasts), and knead vigorously with our hands to 10-15 minuti before leaving it to rest. If you really don’t have time, you can halve the rising time. The recipe of the pan-fried pizza it is really useful when, for various reasons, it is not possible to use the oven, or for simple laziness. We’ll need one no stick pan not too low and its lid. The non-stick material will allow the heat to spread evenly and prevent the food from sticking, the lid will treat the steam inside, just like in the oven, helping the pizza to grow and cook. The flame should be kept low. Another trick is to add mozzarella or other cheeses halfway through cooking, to avoid melting and losing them immediately.

Preparazzjoni

1

In a bowl, arrange the flours and yeast in a heap. We mix well. We add the water a little at a time, which must be lukewarm. We begin to mix with your hands. Before adding the last portion of water, we dissolve the salt, and add to the dough. We transfer the dough on a wooden surface, to work it with your hands. We add while continuing to work it with our hands.

2

We knead until obtaining a smooth and homogeneous dough, for at least 10 minutes.

3

Put the dough in a bowl, and cover with cling film, to preserve the humidity of the dough and prevent it from drying out. We put away in a place sheltered from drafts, let it rest for 1 hour.

4

In the meantime we can prepare our condiments: tomato puree or peeled tomatoes, seasoned with a pinch of salt (possibly even a pinch of sugar if the sauce is too acidic), a clove of garlic, oregano and a drop of water. (if we left the sauce too thick in cooking it would dry out too much).

5

We cut the mozzarella into cubes, and prepare other ingredients such as onion and olives.

6

We take the dough, we take a portion, which we spread with our hands on a cutting board. We can help with some oil to spread it out more easily.

7

We put the non-stick pan on the heat over low heat, lay down our pizza, put the sauce, leaving out the edges, and cover with the lid.

8

After about 5 minutes (when we see that the dough is starting to cook, and the sauce to thicken), we also add the mozzarella and the other ingredients.

ħażna

The pizza can be kept in the fridge, however 2-3 jiem.

Varjanti

We can season our pizza to taste. We can also create calzoni, or stuffed pizzas, and always continue cooking in a pan.

Kurżità

There are different types of flours on the market depending on the uses we have to make of them. For a soft pizza we prefer to use strong flours, that is richer in gluten, which allow to obtain more elastic and soft doughs. In fact, gluten allows to form the skeleton that will support the starch, also managing to retain the carbon dioxide developed by the yeast. In this recipe we have chosen to mix a strong flour such as Manitoba, with 00 flour.