We have prepared 7 tips for you to help you cook delicious pizza in a pan.
- If you don’t have an oven, you can cook pizza on the stovetop in a skillet. 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.
- When baking pizza in a frying pan, do not top with mayonnaise or the like (to prevent the main layers from burning).