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Pizza in a pan without dough

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How many ways is it possible to prepare a good pan pizza? Many, really many!
Today we will make pizza in a pan without dough and you will wonder how it is possible to obtain a digestible, light and delicious pizza in just 3 minutes. A quick and easy method to obtain a pizza or focaccia that is crunchy on the outside and soft on the inside. You can season it according to your tastes and with your favorite ingredients, from the classic “red” margherita to the “white” pizza with rocket, raw ham and cherry tomatoes. Making pizza at home not only gives you great satisfaction but also becomes an opportunity to share with friends and family.
The ease of working without kneading with your hands, and without the use of a robot or a planetary mixer, is absolutely worth trying. The thing you will have to pay most attention to for this dough are the folds and the right resting times. Our pizza does not require elaborate processing and therefore no special equipment: all you need is a bowl and a spoon.
If you have time and prefer an even more digestible pizza with a long-ripening dough, prepare it on Friday evening for Saturday by letting it rest in the fridge for 20-24 hours. By using less yeast, you will obtain a more digestible, soft and full of holes product.
It's a simple recipe within everyone's reach, even for beginners. All you need to do is learn to choose and use the right flour with good gluten and suitable to handle both the amount of water and the long rest in the fridge. In this case, choose a flour that has at least 12% protein between 200 and 250 W (this data is shown in the nutritional table on the package).
So here's our perfect recipe for a pizza weekend!
If you liked the recipe for no-knead pan pizza, try making the classic “red” no-knead pizza, and for those who love to experiment in the kitchen, even no-knead bread cooked in a pan, with a very crunchy crust and a soft and delicate crumb. alveolated.

RECIPE

  • 500 g “0 or 00” flour with 11-12% proteins
  • 370 ml water room temperature
  • 7 g fresh yeast or 100 g sourdough starter
  • 1 teaspoon grind or honey or sugar
  • 1 table spoon potato flakes, instant mashed potatoes optional
  • 2 spoons extra virgin olive oil
  • 2 teaspoons sale

It will also serve you

  • durum wheat semolina flour to taste for the work surface
  • extra virgin olive oil to taste

To season

  • 200 g mozzarella in block or 2 well-drained fiordilatte
  • 150 g raw ham
  • mozzarella cherries to taste
  • arugula qb
  • cherry tomatoes to taste
  • Grana Padano to taste
  • extra virgin olive oil to taste
  • 30×40 cm baking tray

  • bowl

  • table spoon

  • Place the dry ingredients in a bowl: the sifted flour, the potato flakes and the salt.

  • Separately, in a large bowl, dissolve the yeast with a little water (subtracted from the total). Give a quick mix and add the malt and oil.

  • Now pour in all the dry ingredients followed by all the remaining water.

  • At this point, mix quickly with a spoon so that the flour is absorbed. It will take about 3 minutes. The dough should not have a smooth appearance but remain moist and torn.

  • Cover with cling film and leave to rest for 6-8 hours (in winter) or 2-4 hours (in summer), until it doubles in size (these times are linked to the room temperature you have in your home).

  • As soon as it has reached the right leavening, turn it onto a pastry board well dusted with durum wheat flour. The dough will be soft and very sticky.

  • With your hands greased with oil, try to roll it out delicately, so as to form a rectangle and be able to make the book folds.

  • Roll out a rectangle.

  • Fold 1/3 of the dough.

  • Now place the free part on the already folded one.

  • Fold the ends towards the center and roll out a rectangle again.

  • Repeat the folds.

  • Finally, form a ball by pushing the ends under.

  • Let it rest covering with a damp cloth for about 20-30 minutes.

  • With oiled hands, roll out the dough trying not to stretch it, but stretch it with the pressure of your fingertips. If you feel resistance, don't force it. Let it rest for 10 minutes and then continue.

  • As soon as you have finished spreading it on the pan, the dough should rest for another 20-30 minutes covered with cling film. Meanwhile, preheat the oven in “pizza” mode or in static mode at 250°C for 20-30 minutes.

  • While waiting, grease the pan with plenty of oil and prepare the ingredients for the pizza. Cut the mozzarella into cubes and set aside in the fridge. Wash and cut the cherry tomatoes in half. Using a potato peeler, cut some flakes from the piece of Grana and leave them in the fridge,

  • As soon as the oven reaches temperature, sprinkle the entire surface with a drizzle of extra virgin olive oil and bake on the first level below the intermediate one for 20 – 30 minutes. To understand if it is ready, check by lifting one of the edges with a spatula: if it is moist and too soft you need to cook further, if instead it is crunchy then it is cooked.

  • 5 minutes before taking out of the oven, add the diced mozzarella.

  • As soon as it is ready, take it out of the oven and season with slices of raw ham, spread the rocket over the entire surface, add the cherry tomatoes, mozzarella and parmesan flakes to taste. Finally, season again with a few tufts of raw ham and a drizzle of extra virgin olive oil. Serve it hot.

If you want to obtain a more digestible, long-ripening pizza

8.00 PM PREVIOUS EVENING

  • Place the dry ingredients in a bowl: the sifted flour, the potato flakes and the salt.

  • Separately, in a large bowl, dissolve the yeast with a little water (subtracted from the total). Give a quick mix and add the malt and oil.

  • Now pour in all the dry ingredients followed by all the remaining water.

  • At this point mix quickly with a spoon so that the flour is absorbed. It will take about 3 minutes. The dough should not have a smooth appearance but remain moist and torn.

  • Cover with cling film, let rise at room temperature for about 1 hour (in winter) or 15 minutes (in summer). Finally, place it on the bottom shelf of the refrigerator to mature for 20-24 hours.

5.00 PM THE NEXT DAY

ORE 19.00

  • Turn the dough out onto a pastry board well dusted with durum wheat semolina flour. The dough will be soft and very sticky.

  • With your hands greased with oil, try to roll it out delicately, so as to form a rectangle and be able to make the book folds. (see photo and description above)

  • Let it rest covered with a damp cloth for about 20-30 minutes.

ORE 20.00

  • With oiled hands, roll out the dough trying not to stretch it, but stretch it with the pressure of your fingertips. If you feel resistance, don't force it. Let it rest for 10 minutes and then continue.

  • As soon as you have finished spreading it on the pan, the dough should rest for another 20-30 minutes covered with cling film. In the meantime, preheat the oven.

If you prefer a more digestible, long-ripening pizza, halve the dose of yeast and prepare the dough the night before, as per the recipe.
In summer, with higher temperatures, you will have to reduce the dose of yeast, around 50-80 g for mother yeast, 3 g for fresh yeast.
If you don't have instant mashed potatoes, you can replace it with 2 small boiled and mashed potatoes. Otherwise you can omit it making the pizza crispier.
You can season the pizza as you like. Remember that in the “red” pizza with tomato, the cured meats and mozzarella must be added in the last 5 minutes of cooking. Otherwise they would risk burning.
You can also cook it plain, with a drizzle of oil and at the end of cooking season it with fresh ingredients: mozzarella, cherry tomatoes, rocket, mortadella, grilled vegetables…
If you prefer a taller and softer pizza, just do a mathematical calculation to understand how much dough will go into the pan.
Rectangular baking tray: measure base x height x 0.60
(is: 30 x 40 x 0.60 = 720 g)

Square baking tray: misurate base x base x 0,60
(is: 30 x 30 x 0.60 = 540 g)

Round baking tray: measure half diameter x half diameter x 3.14 x 0.60
(is: 14 x 14 x 3.14 x 0.60 = 370 g)
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