Frypan pizza
Valli Little · taste.com.au · 2010 · Original
Pan Pizzainferred from the title
DietNot vegetarian: prosciutto.
Against 5,130 pizza recipes
Pan Pizza style, one of 123 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
3 to 4 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourm self-raising flourn/a
- oilm olive oiln/a
- sauce tomatom good-quality pasta saucen/a
- cheese mozzarella1 ball of fior di latte cheese or 2 bocconcinin/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 slices prosciutto
- over cheese6 kalamata olives
- post bakeFresh basil leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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