Marianne Martinez
Pan-fried pizza is an easy way to make a delicious, restaurant-quality pizza at home. It's not greasy, it's simple to make, and it results in a light, crispy, and chewy crust that's even better than baked pizza. You can use a cast-iron skillet or a non-stick frying pan to achieve a golden-brown, fried crust with a soft, thin, doughy layer on top. The dough can be made from scratch or store-bought, and the pizza can be loaded with your favourite toppings.
| Characteristics | Values |
|---|---|
| Dough preparation | Mix flour, salt, yeast, water, and oil in a bowl. No need to knead the dough. Let it rest for 8–24 hours. |
| Dough shaping | Divide the dough into balls and flatten into circles. |
| Pan preparation | Pour olive oil into a cast iron skillet or cake pan. Place the dough in the pan and turn it over a few times to coat with oil. |
| Frying | Fry the dough in the pan over medium heat for about 5 minutes on each side until golden brown. |
| Toppings | Add tomato sauce, cheese, and various toppings of your choice. |
| Oven cooking | Transfer the fried dough to an oven and bake at 450 degrees Fahrenheit for 5–10 minutes until the cheese melts. |
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What You'll Learn
Dough preparation
To prepare the dough for pan-fried pizza, you will need flour, salt, yeast, water, and oil. Weigh out 400 grams of flour, 10 grams of salt, and 4 grams of yeast into a bowl, then add 275 grams of water and 8 grams of oil. Mix the ingredients together by hand or with a wooden spoon until there is no dry flour left. You can also season the flour with red onion, pepper, and olive oil.
Once the dough is mixed, cover it tightly with plastic wrap and let it rest for 8 to 24 hours. After this time, the dough should have a puffy, lumpy texture. If you are not using the dough immediately, you can store it in a sealed container in the refrigerator for up to three days, leaving room for the dough to expand, or in the freezer indefinitely.
When you are ready to cook the pizza, pour some olive oil into a 10-inch cast-iron skillet or a round cake pan. Place the dough in the middle of the pan and turn it over a few times until it is coated with oil. Then, swirl the dough around the pan to coat the corners and sides. Let the dough sit for a couple of hours to stretch and fit the pan.
Before placing the dough in the pan, you can also roll it out on a floured surface to a rough 20 cm circle. This step is optional but will help ensure an even thickness for your pizza base.
If you want to create a rim around the edge of your pizza, shape the dough accordingly, leaving a thicker edge. Alternatively, you can stretch the dough to the edges of the pan for a thinner crust.
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Pan preparation
To prepare your pan, pour some olive oil into a 10-inch cast-iron skillet or a 10-inch round cake pan. If you plan on baking multiple pizzas at the same time, you will need a pan or skillet for each ball of dough. Place the dough in the middle of the pan and turn it over a few times until it is coated with oil on all sides. Then, swirl the dough around the pan to ensure that the oil coats the corners and sides of the pan. Cover the pan with plastic wrap and let the dough sit for a couple of hours. The dough should stretch out to fit the pan.
You can also use an ovenproof, non-stick frying pan. Simply transfer the dough to the pan and fry over medium heat for about 5 minutes, or until the underside begins to brown.
For a cast-iron skillet, heat the oil in the pan over medium/low heat. Test the oil by dropping a small amount of water into it. When the oil is ready, the water should sizzle or bubble.
If you are making multiple pizzas, you can store unused dough balls in sealed containers in the refrigerator for up to three days or in the freezer indefinitely. Just be sure to leave room in the container for the dough to expand.
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Frying the dough
Frying pizza dough is a great way to achieve a light, crispy, and chewy crust. It is also an easy method to master and can deliver restaurant-level pizza at home.
To fry pizza dough, you will need a cast-iron skillet or a heavy-duty frying pan. First, pour some olive oil into the bottom of the pan—enough to coat the dough. Place the dough in the middle of the pan and turn it over a few times until it is coated with oil. You can then stretch the dough out to fit the pan. Alternatively, you can roll out the dough on a floured surface to a rough 20cm circle before placing it in the pan.
Next, fry the dough over a medium heat for around 5 minutes, or until the underside begins to brown. Use tongs to flip the dough, and fry the other side for another 5 minutes. You may need to adjust the cooking time depending on how hot your pan is—if your dough turns deep golden brown, the oil is too hot. If the middle of the dough puffs up, gently press the centre with a slotted spoon to keep the dough flat.
Once the dough is fried, you can finish the pizza in the oven. Preheat the oven to 200C/400 degrees. Spread the pizza with sauce, cheese, and any other toppings, then bake for 5-10 minutes or until the cheese is melted.
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Adding toppings
Once you've cooked one side of the pizza dough, it's time to add your toppings. Flip the crust and add your desired toppings. It's important to note that you should avoid overloading the crust with toppings to prevent the crust from becoming soggy.
You can use any pizza sauce you like, or make your own from scratch. For a thick pie, you'll need a thick layer of sauce. Spread the sauce over the browned side of the pizza, leaving a rim if desired.
Next, add a generous sprinkle of cheese. Any good melting cheese will work, but mozzarella is a classic choice. You can also use cheddar, provolone, Muenster, or Jack. If you like, add some Parmesan for a sharp, fresh bite.
Finally, add any other toppings you like. If you're adding meat, like sausage or chicken, make sure it's fully cooked in advance. You can also add vegetables, like basil or beetroot leaves.
Cover the pan to make sure the cheese melts and the toppings get warmed through. If you like your pizza with crispy bits, you can run it under the broiler for a minute or two towards the end of cooking.
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Finishing in the oven
After pan-frying your pizza, you can finish it in the oven to melt the cheese and cook any toppings. Preheat your oven to 450 degrees Fahrenheit. Spread your sauce, cheese, and any other desired toppings over the pizza. Bake for 5-10 minutes, or until the cheese is melted. Top with fresh basil, pesto, or any other desired ingredients, and serve warm.
To get a crispier crust, you can preheat your oven to a higher temperature, such as 550°F (290°C). This will create more micro-bubbles on the exterior of the pizza, giving it a crunchier texture. It will also result in a more open, airy crumb due to the rapid inflation of bubbles during high-temperature cooking.
If you are using a meat topping, such as sausage or chicken, make sure it is fully cooked before placing it on the pizza. You can also finish your pizza under the broiler to get a more evenly browned crust, but be careful not to burn it.
If you want to make multiple pizzas, you can cook the bases ahead of time and freeze them. When ready to use, defrost them on a hot pan over medium-low heat, add your toppings, and warm them in the oven.
For a dessert pizza, spread the dough with Nutella, sliced bananas, and mini marshmallows instead of pizza sauce. Finish it in the oven, and enjoy!
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Frequently asked questions
Yes, you can.
First, make the pizza dough and let it rise. Then, heat a cast-iron skillet with oil. Place the dough in the pan and fry for 30 seconds to a minute, until golden brown. Flip and repeat on the other side.
Heat the oil at a medium to medium-low temperature. Test it by dropping a speck of water into the oil—when it sizzles, it's ready.
Yes, you can. Just make sure to let it rise before frying.
