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7 Tips for Cooking Pizza in a Frying Pan

We have prepared 7 tips for you to help you cook delicious pizza in a pan.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. When baking pizza in a frying pan, do not top with mayonnaise or the like (to prevent the main layers from burning).
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Cooking Tips

4 Important Tips For Cooking Pizza

The correct creation of any dish includes not only the exact adherence to the recipe and the impeccable implementation of culinary technologies. Various nuances are essential, some of which cannot be found even in professional textbooks. This is understandable because some details of the processes are real secrets that specialists do not want to disclose.
We will not be able to reveal all the secrets, but we will try to give a few illustrative examples that will be useful in practice and will help you better understand how you can make great pizza.

  1. Dough for the base. For its preparation, it is better to use flour with a sufficiently high gluten content in it. The domestic first grade is not good enough: not all producers strictly follow the standards; excess protein makes the cake too porous and fluffy. If you use suitable Italian flour, then it should be noted that in classical technologies it is recommended to exclude olive oil from the ingredients of the dough. Some of the newer treatments offer specific supplements, such as semolina.
  2. When creating a base, the kneading process should be interrupted as soon as you feel the excessive elasticity of the dough. Professionals recommend performing this operation in the evening and then leaving the workpiece overnight to settle. If you can’t stretch it manually to form a crust, you can use a rolling pin. The thickness of such a base should not exceed 5-8 mm.
  3. Filling. It should not, in any case, be placed in the center of the future dish, “slide”. Uniform distribution over the entire area in terms of height and composition of components is required. The only exceptions are special types of pizza, “Four cheeses”, “Assorted”, which use sectors with different fillings. To prevent delicate greens and other “delicate” ingredients from burning during cooking, they should be covered with foods that are less sensitive to high temperatures. To do this, you can use cheese that melts at a relatively low temperature.
  4. Since the pizza is created in a well-preheated oven, check the readiness as often as possible. Make sure that the sight glass is perfectly clean because the cabinet door must not be opened until the end of the process.
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