Bread and Better

Bread and Better

Monday, 26 September 2016

Spelt Frying-Pan Pizzas

I've seen a lot 'frying pan' pizza recipes knocking around online lately, and I thought it was probably about time I tried to make my own. I am always in search of the best way to get the most authentic pizza experience at home (thin burnished crust, simple yet tasty toppings) and I feel like the high heat you get from the stove top/grill really helps to achieve that. I have used spelt flour here, for something a little different (I like the slight nuttiness that it gives), but a strong white flour would work just as well too.

Makes 4 medium pizzas.

For the pizzas:
400g white spelt flour
7g dried yeast
1 teaspoon salt
300ml water
2 tablespoons olive oil (plus more for greasing)
semolina, for dusting

4 the toppings:
150g tomato passata
200g cheese (I used cheddar because that was all I had in), grated/broken into small pieces
4 teaspoons dried basil/handfull of fresh basil
red onion/anchovies/chilli/whatever else you fancy

Place the flour into a large bowl and rub in the yeast.
Add the salt, oil and most of the water and mix to form a dough (adding more water if it feels a little dry).
Tip the dough onto a lightly oiled surface and knead for around 5 minutes, or until it feels smooth and elastic.
When the dough is smooth, return to the bowl and cover with a tea towel.
Leave the dough to rise, for around an hour, or until it has doubled in size.
Meanwhile, prepare an oven-proof frying pan by greasing it with olive oil and sprinkling it with semolina.
When the dough has risen, divide it into 4 equal pieces.
Place one of the pieces into the prepared frying pan, stretching it out so it covers the base and the sides.
Spread a couple of tablespoons of the passata over the dough in the frying pan, and then sprinkle over 1/4 of the cheese and 1/4 of the basil.
Pre-heat the grill, to a high heat.
Place the frying pan pizza on the hob on a medium-high heat.
Cook the pizza for around 5 minutes, or until the topping starts to bubble and the base feels firm.
Take off the heat and then place the frying pan under the grill, for around 5 minutes, or until the pizza crust is a deep golden brown.
When the pizza is cooked, remove it from the pan.
Repeat the process until you have used up all of the dough (any finished pizzas can be placed in a medium oven to keep warm until the rest are done).
Served warm with a cold beer.

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