Before you embark on this exciting business, try to create in your kitchen that magical atmosphere that accompanies the preparation of pizza in her homeland. Pizza has more than enough homeland, so in the process of culinary creativity you can imagine yourself anywhere.
- A thick layer of dough is good for fluffy, layered, and moist filling. You can also layout the main filling of vegetables and meat on it.
- The frying pan has a lot of advantages over baking on a baking sheet: the dough is easily removed, practically does not burn; you can bake different pizzas and put different toppings.
- Before baking, the pan, like the oven, is heated to the required temperature, a small amount of vegetable oil is poured to lubricate the bottom and soak the pizza, and heated. Then spread the dough, fry on one side, and remove from the pan.
- You can also bake pizza under the lid. This is even easier since it will be baked all at once, it does not need to be turned over. There are pans with thermal glass lids; they are most convenient for baking pizza.
- Roll out the dough in a small layer, spread it on a preheated pan greased with a large amount of vegetable oil, and immediately put the filling on it. Cover with a lid and reduce the heat to a minimum so that the dough is baked evenly.
- In a frying pan, pizza is cooked much faster than in an oven: the baking time is 15 minutes. The plain dough can be kept on the fire for 10 minutes, as it roasts faster than yeast dough. We remind you: its thickness should not be too large.
- Its readiness is checked with a match, piercing it in the thickest place. If the match is dry, the pizza is ready. In an open pan, the dough is baked in 2 steps, so the baking time is slightly increased (the pancake should be allowed to cool slightly before putting the filling). Thus, pizza preparation takes 20-25 minutes.
- Since the dough is baked pretty quickly, the raw filling simply won’t keep up with it. All of it must be prepared in advance – fried, stewed, or boiled.
- Its thickness must also be monitored so that it does not spread, as the juice or syrup will be absorbed into the dough and it will remain damp and tasteless. In addition, the liquid can seep through the layer of dough and burn the pizza. The best filling option, in this case, is when the bottom layer is meat or fish, dry boiled vegetables, and on top – slightly softer or raw foods. Then they will saturate the lower layers, but nothing will leak to the bottom of the pan.
- It is quite easy to bake sweet pizzas in a skillet: they usually do not flow, and they do not take a lot of time. The filling for sweet pizzas is mainly fresh fruits, dried fruits, or thick jam (apple, pear, etc.), which do not require prolonged heat treatment. The dough for sweet pizzas can be made with cottage cheese, with the addition of juices and jams: it turns out softer and bakes better.
- When baking pizza in a frying pan, do not top with mayonnaise or the like (to prevent the main layers from burning).
- Since, due to health problems, not every person can afford baked pizza, and the desire to try such a tasty treat is great. For these cases, the option of cooking on a steam bath is provided.
