Pizza Cooked Without Oven
Ingredients: Pizza Flour, Cold Water, Salt, Dry Yeast, San Marzano Peeled Tomatoes · 240 min cook time · 1085kcal · ₩10,950
Ingredients
1kg Pizza Flour, 600ml Cold Water, 5teaspoons Salt, 1satchel Dry Yeast, 1can San Marzano Peeled Tomatoes, 200g Fresh Mozzarella, 50g Pecorino Cheese, 1bunch Fresh Basil, 50ml Extra Virgin Olive Oil, 100g Fine Semolina
Instructions
1. In 600ml of cold water, add a little flour and one satchel (7g) of dry yeast. Mix it with a spoon to activate the yeast. The yeast will start eating the flour.
2. In a large bowl, combine 1kg of pizza flour and 5 teaspoons (30g) of salt. Mix them well.
3. Gradually add the yeast mixture to the flour and salt, mixing with one hand until a sticky dough forms. This process may take 10-15 minutes. Do not add all the water at once.
4. Transfer the sticky dough to a clean kitchen bench. Knead the dough by pushing it forward and back with the palm of your hands. Pick it up, rotate, and repeat the forward and back motion. Continue kneading until the dough becomes smooth and elastic.
5. Once the dough is smooth, place it back in the bowl. Drizzle some extra virgin olive oil over the dough and knead it again briefly to incorporate the oil. This step is optional but helps with the texture.
6. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 90 minutes to 2 hours, or until it has almost doubled in size.
7. After resting, gently remove the dough from the bowl. Divide the dough into 270g portions for individual pizza balls. You can adjust the weight to your preference (e.g., 250g or 300g).
8. Shape each portion into a smooth pizza ball by folding the edges underneath and rolling it gently. Place each pizza ball in a plastic container lightly coated with extra virgin olive oil. Close the container and let the pizza balls rest at room temperature for another 2 hours.
9. Preheat a heavy-duty cast iron pan on a portable gas stove over high heat. Add a little extra virgin olive oil to the pan and spread it around. Cover the pan with a lid (preferably glass) to ensure even heating.
10. Take a pizza ball and place it in a bowl of fine semolina. Gently stretch the dough by pressing in the middle and spreading it outwards, leaving the edges untouched to allow them to puff up. Get rid of any excess semolina.
11. Reduce the stove flame to very low. Carefully place the stretched pizza dough into the hot pan, smooth side down. Add a small amount of San Marzano tomato sauce, spreading it evenly but avoiding the edges to prevent bubbles.
12. Cover the pan with aluminum foil and then with a lid. Cook for about 3 minutes to allow the edges to puff up and the bottom to cook.
13. After 3 minutes, check the pizza. Brush the edges with extra virgin olive oil. Flip the pizza over using a spatula. The bottom should be nicely cooked and golden brown. Cook the other side for a few minutes to crisp up the edges.
14. Once the edges are crispy and golden brown, flip the pizza back to the original side. Now, generously spread more San Marzano tomato sauce, add fresh basil, Pecorino cheese, and fresh mozzarella. Drizzle with extra virgin olive oil.
15. Cover the pan again with foil and the lid. Cook until the mozzarella cheese melts completely. This should take a few more minutes.
16. Once the cheese is melted and bubbly, the pizza is ready. Carefully remove it from the pan and transfer it to a serving board. Cut and enjoy your skillet-cooked pizza!
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