Frying pan neapolitan pizza
- Dough - Makes 2 standard sized round pizza
- 1/2 teaspoon dry yeast
- 250 ml (1 cup) lukewarm water
- 450 g (3 cups) plain, 00 or baker’s flour
- 3 teaspoons salt flakes
- semolina, for dusting
- crushed tinned tomatoes
- baby capers and bocconcini
- olive oil and salt
- basil leaves
Mix the yeast and water in a bowl and stand for a few minutes to froth up.
Tip the flour into a large bowl, pour in the water mixture and mix until a dough comes together. Add the salt and knead lightly to incorporate. Knead vigorously on a lightly floured surface for up to 10 minutes or until smooth, shiny and elastic. (If you have a stand mixer fitted with a dough hook, by all means use it instead of your muscle power!) Dust with semolina, then cover with a damp tea towel and rest for 30 minutes.
Using floured hands, stretch the dough into a rectangle, then fold the top and bottom thirds into the centre like folding a letter and then onto itself into a ball. Place in an oiled container fitted with a lid – make sure the container is large enough to allow plenty of room for rising. Cover and rest at room temperature for 6-8 hours, give the dough a quick knead and shape back into a ball, then place the container in the fridge overnight (or for up to 4 days), to slow-prove and develop flavour and texture.
A couple of hours before you want to use the dough, remove it from the fridge and take off the lid. Cover loosely with a tea towel and leave at room temperature for 2 hours.
Preheat the grill function in your oven to maximum heat. Place a medium sized cast iron or non-stick (oven safe) pan on the heat. Allow to become super-hot. In the meantime, cut the dough into 2 (depending on how big you are remaking your pizza). Grab one portion, sprinkle the dough with semolina and use your hands to stretch the dough into a disk, about 12 cm in diameter and 3/4 cm thick. In one fast movement place the disk into the pan, top with chopped tomatoes, a little olive oil, a few anchovies and capers. Cook for 2-3 minutes or until the bottom looks golden and slightly scorched and the top is still pale but puffed up. Add a few bocconcini and place the pan into the oven, straight under the grill for 3-5minutes or until the cheese has melted and the top is golden and burnished. Using oven mitts, remove the pan from the oven, slide the pizza onto a board, top with fresh herbs and a little olive oil, if liked. Enjoy hot! Repeat with the remains dough.