zakruti.com » Dish recipes » Adam Ragusea

Easier pan pizza in a non-stick browned base and crispy rim

video description

Rating: 4.0; Vote: 1

Easier pan pizza in a non-stick browned base and crispy rim RECIPE, MAKES ONE 10-INCH PIZZA For the dough 1 cup (120g) bread flour + more for kneading (all-purpose is fine instead) 1/2 teaspoon (3g) salt 1/2 teaspoon (2-3g) sugar 1/2 teaspoon (1-2g) dried yeast 1/4 teaspoon (1g) garlic powder (very optional) 2 teaspoons (10mL) olive oil 1/2 cup (120mL) milk (water is fine instead) For the sauce 1/3 cup (80mL) canned crushed tomatoes (I like Pastene Kitchen Ready) 1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes) a small pinch of sugar a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc) For the rest 5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated) grated parmesan additional olive oil and pizza herbs Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days) Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit. Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min. Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill. When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn this usually takes me 6-7 minutes. When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want. Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk, use a cast iron pan instead for this recipe. Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling. Slice and eat (duh
Date: 2021-01-01

← How I became the Mariah Carey Christmas chord guy (and why I hate it)

Classic grilled cheese sandwich and tomato soup →

Related videos

4 Reasons I Don't Buy McDonald's

• Simply Mama Cooks

The $25 Steak Frites That Became an NYC Obsession Most-Ordered

• Eater

How the Original Butter Chicken Was Invented! (World's Most Popular Indian Food)

• Mark Wiens

Babish Bakes a Childhood Favorite [Partner content from IKEA] Meals That Made Us

• POPSUGAR Food

South Africa’s Most Extreme Indian Food!

• Mark Wiens

Why peanut allergies are plummeting

• Adam Ragusea

Comments and reviews: 10

firecoroner
I totally agree with using Frying Pan instead of skillet, but if you're gonna make pizza, you gotta do a cold ferment for at least 3 days imo.
There's something lacking in the flavour dept. when the dough is baked on the first day.
Also the dough is texturally less appealing; smaller bubbles and a crumbly, cakey consistency.
But this is all subjective. If you want a Pizza hit but don't want to wait 3-5 days, your best bet is this recipe!
reply

Eric
I would also recommend tomatoes from Stanislaus. If you go to a good pizza joint or Italian restaurant they're most likely using their tomatoes. They're not always easy to find outside of restaurant supply stores but on the west coast I get the big 6lb can of ground tomatoes (the can says 7/11) for about 5 from Smart and Final. I'm disappointed whenever I use any other canned tomatoes (even san marzanos since they are absurdly more expensive.
reply

poizd
I don't want to be that guy, but the american midwest didn't pioneer this type of pizza. It's very similar to the one we usually make in Argentina and that one was brought from Italy too. They have their regional varieties; New York style is one of them but this one is also very popular in other places (in the north, if I recall correctly.
reply

manspej
I prefer to brown the bottom after cooking it in the oven that way people that don't have a nonstick pan with an oven safe handle and have to use cast iron (like me) so I can peek under there with a spatula, also my cast iron pan is really nonstick I can slide the pizza out of the pan the same way you did with your nonstick
reply

Wim
This is approaching Detroit style. Looks very similar to Jet's
Fried bottom
Edge to edge toppings
Burned edge cheese
But for that you need a square pan and maybe a bit thicker crust. Still, great job. I'll have to try this technique.
reply

Nicole
You know, I haven t thought about my first job working at a pizza place in years. but watching you cut that pizza in such a blasphemous and dangerous way literally made my stomach turn and gave me flashbacks
reply

Iva
Thanks, Adam! Would you consider doing a video about preheating ovens? When it's necessary, when it isn't even though some recipes say it is, and the possible carbon/GHG savings of skipping it when it's not?
reply

ClonedGentleman
When I try to follow your pizza recipes I always end up with a dough that is really rough-textured, it doesn't look as smooth as the ones you make
Any reason why this is happening to me?
reply

uniworkhorse
I'm a Brit, and I have no idea what this broiler is - can you clarify with some other term I might be able to relate it to?
edit: thank you, now I know that American broilers are grills
reply

Linoleum
My husband surprised me by purchasing one of those large rocker pizza cutters. I prefer it to a regular pizza cutter, or even a knife.
Nothing can beat a pizza cutter. for noodles, though.
reply

Add a review, comment