Tuesday, May 12, 2009

Pan Pizza Recipe

For this recipe, I inspired myself from Laura Adamache. I have her approval to post the recipe here and I thank her for that.
The dough is good to munch on as it is, or use as pita or as quick cooking flat bread.
Versatile, is it not?
Here we go:

450 gr all purpose flour
1 cup warm water
1 packet yeast (7 gr)
1 teaspoon salt
2 TBSP oil
1 teaspoon sugar

Make a dough from the above ingredients, stirring the dry ingredients first and then adding the water combined with the oil.
Knead for 5 minuted until the dough is smooth and elastic.
Let rise for 2 hours.
Divide in 5 or in 8 and flatten and stretch by hand, making sure the dough is 1/3 inch thick.
Grab a non stick skillet with a tight fitting lid.
Do not spray with anything and let it heat with the lid on, until the lid feels hot.
Decrease the heat to medium-low.
Lay the first dough in the pan, and after 4 minutes, when some bubbles appear, turn on the other side.
Now would be the perfect time to spread some tomato sauce, meat and cheese.
In 4 minutes, with the lid still on, the pizza should be ready.
I mainly use this recipe for flat bread, but the pizza is awesome too.
Try it !

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