Step 3 - Never rolling pin pizza dough. Use your hands. You can do it. I know you can. Then let that sit for 20 minutes or so.
Although I used Sifton's Roberta's Pizza Dough recipe for the dough, I decided to try Bittman's pan fry technique, followed by letting people top their own pizzas and then finishing the pizzas in the oven--Wow! Best pizzas ever.
I used Suzanne Lenzer's Quick Pizza Dough recipe (which has become my go-to because it is SO easy) and it was delicious! I agree with Kens's comment - the dough is so much better after a few days in the fridge.
How To Make A Foolproof Pan Pizza
Topped it with left over kale pesto, grilled chicken, fresh tomatoes and feta and mozzerella cheeses and ate it my favorite way: topped with a lightly dressed arugula salad. YUMS!
When I tried to melt the cheese by putting the pizza (still In the skillet) in the broiler I burnt the bottom of the pizza. So I fixed this by taking the pizza out of the skillet and placed it on a pizza stone or cookie sheet in the broiler for about 5 minutes to melt the cheese.
Wow, this is delicious! What a wonderful way to enjoy homemade pizza and NOT heat up the home with keeping a 500 degree oven on for an hour.
Fugazzeta (cheese Stuffed Pizza) Recipe
Probably never going to make pizza in the oven again. This was so convenient for summer , no need to have the oven on for an hour!
I know that it isn't healthy, but... this is fantastic. I would recommend watching the salt all around. I used the recommended salt in the dough, but used unsalted mozzarella, sauce (made of canned tomatoes, olive oil and salt) prosciutto de parma and salted the first pizza (which was a mistake). Even cutting salting the remaining pizzas, it was still a bit on the salty side for me. Everyone else enjoyed it though!
Fabulous! Made this tonight as written - WOW! Best pizza ever and so easy! I kept it simple with a very light homemade tomato -basil sauce and fresh mozzarella. The crust is simply amazing! I froze two of the four dough balls to thaw and cook another time. I suspect it will work well!
How To Make Homemade Detroit Style Pizza
Love the method, used this with Roberta's pizza dough recipe in the past to raves. Today I forgot and just used this recipe and it was too dry, didn't rise well and for sure I won't forget and make that mistake again. Still the fry pan method of rocks!
Glad I stumbled on this recipe. Current heatwave means cranking the oven up is ridiculous. Surprised they haven't featured this recipe lately. Made it 2 ways, Trader Joe's crust worked just as well. I like peppers and shrooms too so I sauteed them with the prosciutto and basil then put it on the pie after moving it to a cutting board. The crust turns out wonderfully and the whole thing took just minutes. Great recipe. I may broil the cheese to brown in the winter but not now.
This is reminiscent of the pizza I had in Fiuggi in 1972. They would pan fry the dough on both sides, place it on a pizza paddle, add the sauce, cheese and other toppings, and then slide it into a furno that had been building heat all day for just a minute. It would come out perfectly charred on the outside, chewy, just unctuous enough, the most delectable dish imaginable. Of course all the ingredients were fresh - fresh ground flour, from scratch sauce from the day's tomatoes, fresh mozz.
Weeknight Pan Pizza
This so easy and fun! I used Sifton's Roberta's Pizza Dough recipe for the dough, and it worked out great - the kids loved it!!
Love the method, used this with Roberta's pizza dough recipe in the past to raves. Today I forgot and just used this recipe and it was too dry, didn't rise well and for sure I won't forget and make that mistake again. Still the fry pan method of rocks!
Glad I stumbled on this recipe. Current heatwave means cranking the oven up is ridiculous. Surprised they haven't featured this recipe lately. Made it 2 ways, Trader Joe's crust worked just as well. I like peppers and shrooms too so I sauteed them with the prosciutto and basil then put it on the pie after moving it to a cutting board. The crust turns out wonderfully and the whole thing took just minutes. Great recipe. I may broil the cheese to brown in the winter but not now.
This is reminiscent of the pizza I had in Fiuggi in 1972. They would pan fry the dough on both sides, place it on a pizza paddle, add the sauce, cheese and other toppings, and then slide it into a furno that had been building heat all day for just a minute. It would come out perfectly charred on the outside, chewy, just unctuous enough, the most delectable dish imaginable. Of course all the ingredients were fresh - fresh ground flour, from scratch sauce from the day's tomatoes, fresh mozz.
Weeknight Pan Pizza
This so easy and fun! I used Sifton's Roberta's Pizza Dough recipe for the dough, and it worked out great - the kids loved it!!
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