This version uses approximately 209 g of raw dough, without biological fermentation, sized for a 24 cm frying pan. The disc is thin enough to cook completely on the stove and firm enough to receive moderate coverage without losing the crunchiness of the bottom.
Ingredients
For the dough
• 120 g of wheat flour (approximately 1 cup measured without compacting)
• 4 g of chemical baking powder (1 level teaspoon)
• 2 g of salt (about 1/3 teaspoon)
• 75 ml of water at room temperature
• 8 g of olive oil (2 teaspoons)
For coverage
• 35 g thick tomato sauce (2 tablespoons)
• 100 g of grated or thinly sliced mozzarella
• 35 g thinly sliced salami
• 50 g thinly sliced tomatoes, without excess seeds
• 1/2 teaspoon dried oregano
• 4 to 6 small basil leaves to finish
• 3 g of olive oil to lightly grease the pan (about 1/2 teaspoon)
Preparation method
1. Mix the dough
In a bowl, mix the flour, yeast and salt. Add the water and olive oil and stir until there are no dry spots left. Knead for about 1 minute, just until you get a smooth, uniform dough; it should be malleable, but not sticky.
2. Rest and open to the right diameter
Cover the dough and let it rest for 5 minutes. Roll out into a 24 cm disc, approximately 4 to 5 mm thick. Prick the center of the disc 10 to 12 times with a fork, preserving a narrow unpunctured edge so it can inflate a little.
3. Heat the frying pan
Use a 24cm, thick-bottomed frying pan with a lid. Heat empty for 2 minutes on low to medium-low heat. On a gas stove, the flame must remain under the bottom and not rise up the sides. Apply the oil with a paper towel or brush, forming just a thin film.
4. Cook the first side
Place the disc in the frying pan, cover and cook for 4 minutes over low heat. When finished, the surface should appear dry, with small bubbles, and the underside should be golden with some darker spots. If the bottom turns color before the surface dries, immediately reduce the heat.
5. Turn and assemble the cover
Flip the dough with a wide spatula. Spread the sauce over the already browned side, leaving about 1 cm of border. Distribute the mozzarella, salami and tomato without forming thick layers. Sprinkle the oregano.
6. Finish the pizza covered
Cover again and cook for 4 to 5 minutes over low heat. The lid retains enough heat to melt the cheese while the second side of the dough finishes cooking. Avoid opening repeatedly, as heat loss prolongs the preparation of the center.
7. Adjust the crunchiness and serve
Lift one edge with the spatula. If the base is still pale, cook for another 30 to 60 seconds uncovered. Remove from the pan, wait 1 minute before cutting and finish with the basil.
Right spot / how to know it’s ready
The base must be dry and golden, with brown spots without extensive black areas. The edges should be firm to the touch, the cheese should be completely melted, and the center of the dough should support the topping when a slice is lifted. When cutting through the middle, there should be no streak of wet, shiny or doughy dough.
Tips for the recipe to work out
Respect the diameter and thickness
The amount of mass was calculated for 24 cm. In a smaller pan, the disc will become thicker and may brown on the outside before cooking in the center.. If your pan is 8 inches, divide the dough into two smaller pizzas instead of using it all at once.
Control the heat from the bottom of the dough
Thin pans heat up faster than heavy ones. If a strong toasted smell or very dark spots appear before the indicated times, reduce the flame; The goal is to build up heat gradually, not to seal the dough over high heat.
Use moderate coverage
Excessive sauce, very moist tomatoes or a very thick layer of cheese release steam over the dough and make it difficult for the center to cook. Drain wet ingredients and keep the sauce at around 2 tablespoons for this diameter.
Keep the lid on in the final step
Without an oven, the lid is what creates heat around the cover. A lid that tightly covers the pan speeds up the melting of the cheese without requiring high heat in the base.
Substitutions and variations
Swap the salami
Already cooked and thinly sliced pepperoni, ham or previously sautéed vegetables work well. Raw ingredients that normally require complete cooking, especially meats, should not depend solely on the few minutes it takes to finish the pizza.
Swap the mozzarella
Plaza cheese or a mixture of mozzarella and parmesan can be used. Very fresh and moist cheeses tend to release more liquid; in this case, drain and dry before assembling.
Use wholemeal flour
It is possible to replace up to around 30 g of white flour with wholemeal flour without radically changing the structure. The dough is a little less stretchable and may require a few extra milliliters of water; avoid adding liquid all at once.
How to store
Once ready, do not leave the pizza at room temperature for more than 2 hours; in an environment above 32 °C, this limit drops to 1 hour. Store leftovers in an airtight container in the refrigerator at 4°C or below for 3 to 4 days. To freeze, wrap the slices individually and keep for 1 to 2 months for best quality. When reheating, heat the center of the leftovers to 74°C.
How to serve / side dishes
Serve immediately after the brief rest, when the bottom is still crispy. A leafy salad with acidic vinaigrette balances the fat of the cheese and salami well. To keep the base firm, cut the pizza outside the pan and do not let the slices rest on a wet surface.
Common mistakes
Why was the center raw?
The disc was probably too thick, the pan was smaller than 24 cm, or the heat was so high that it browned the outside too soon. Roll out the thinnest dough, use the indicated diameter and cook over low heat, covering from the first side.
Why did the bottom burn before the cheese melted?
This usually happens with high heat or a frying pan with a thin bottom. Lower the flame as soon as you turn the dough, cover and let the accumulated heat finish the coating. If your pan is very light, use the smallest burner available.
Why was the pizza wet and mushy?
Too much sauce, very juicy tomatoes or excessively moist cheese release water. Reduce the volume of topping, remove excess seeds and moisture from the tomato and prefer well-drained cheese.
