Frying Pan Pizza Recipe

Frying Pan Pizza Recipe
By The Cooking World, Editorial Staff
July 30, 2021

How To Make a Delicious Frying Pan Pizza

For all the fans of pizza out there, today we share with you a fantastic frying pan Pizza from the book Modernist Cuisine at Home.

October 5, 2021, is one of the most anticipated days of the year for fans of pizza and Modernist Cuisine. On this day, the book Modernist Pizza will start to be shipped to all those who have pre-ordered it. Since we cannot give you many more details about this book yet, we decided to share one of our favorite pizza recipes from Modernist Cuisine books.

We love this recipe because it creates a crust with a completely different flavor than you find on a baked pizza. When done properly, most of the oil stays in the pan and does not make the pizza greasy.

2 hours
3 to 5 minutes
one 28 cm (11") pizza


For the Neapolitan Pizza Dough

500 g (3 3/4 cups) 00 wheat flour (Antonio Caputo brand*)
310 g (1 1/3 cups) water
10 g (2 teaspoons) honey
10 g (2 1/2 teaspoons) fine sea salt
2.5 g (1 1/2 teaspoons) vital wheat gluten (Bob's Red Mill brand)
2.5 g (3/4 teaspoon) active dry yeast
Neutral frying oil, as needed

For the Pizza Cruda

Tomato sauce
Grated cheese
50 g (1/3 cup) cherry tomatoes
35 g (3 slices) prosciutto, thinly sliced and cut into ribbons
35 g (1 cup) arugula
30 g (1/2 cup) parmesan, shaved
80 g (3/8 cup) neutral frying oil

*you can substitute Antonio Caputo's flour for all-purpose flour, but you may need to add up to 10% more water.

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For the Neapolitan Pizza Dough

  1. Mix all the ingredients in the bowl of a stand mixer with a dough hook until fully incorporated.
  2. Mix on medium speed for 5 minutes
  3. Let the dough rest in the bowl for 10 minutes at room temperature, and then mix again for 5 minutes on medium speed.
  4. Transfer the dough to a well-floured surface, and cut it into four 200 g chunks. Stretch and roll it into smooth balls.
  5. Coat the balls lightly with oil, cover them with plastic wrap, and let them rest at room temperature for 1 before using.

For the Ove-Fried Pizza

  1. Preheat the oven to its highest setting, a minimum of 260 ºC (500 ºF) for at least 1 hour.
  2. Stretch and flatten the pizza dough on a floured work surface. Press the middle of the dough flat with your fingertips, and work the dough outward, leaving a narrow ridge at the perimeter. Stretch the dough over the back of your hand until it is the diameter of your cast-iron skillet.
  3. Place the dough onto a lightly floured pizza peel. Top evenly with tomato sauce and cheese. When finished, give the peel a quick jerk to make sure it is not sticking to the crust. If it is, blow air underneath the crust, and add flour to the peel.
  4. Cut a small X into the center.
  5. Preheat a cast-iron skillet over high heat until very hot, 3 - 5 minutes.
  6. Add the oil to the pan, and continue to heat until just smoking.
  7. Slide the pizza carefully into the hot oil. Transfer the pan immediately into the hot oven, and cook until brown and bubbly, 3 - 4 minutes.
  8. Remove the pan from the oven. Garnish it with cherry tomatoes, prosciutto, arugula, and shaved Parmesan cheese. Lift the pizza onto a baking sheet lined with paper towels, let it drain, and then serve it immediately. To make additional pizzas, scoop out any bits from the oil or add fresh oil, and reheat the skillet until the oil starts to smoke.
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