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.
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
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.