YesYou can bake this dough in a pizza oven, regular oven, or using this easy frying pan method. Just prepare all your toppings and when your guests crave more pizza, pop it inside and fry another.
Preparation time: 20 minutes, plus an hour of verification | Cooking time: 10 to 15 minutes
Makes 6 large pizzas
For the dough
- 14g dry yeast
- 1 tablespoon of powdered sugar
- 750g tipo 00 flour
- 250g strong white bread flour plus extra for dusting
- 1 teaspoon of fine salt
- 4 tablespoons of olive oil
- 400g of mascarpone
- 1 lemon, juice
- 120g of nduja
- Olive oil, for drizzling
- 1 small bunch of oregano
- Mix the yeast and sugar with 600 ml of lukewarm water. Let stand for five minutes.
- Put the flour and salt in a large mixing bowl and make a well in the middle. Pour the liquid into the well, along with the olive oil. Use a fork to bring the flour from the sides and mix with the liquid. Continue gradually until everything is concentrated. Use your hands (dusted with flour) to bring the rest of the flour to the edges of the bowl. Tilt it onto a floured surface and knead the dough until you get a smooth, elastic ball.
- Place the dough in a large bowl sprinkled with flour. Cover it with a damp cloth and place it in a warm place. Let stand for an hour or until the dough has doubled in size. If you don’t use the dough immediately, put it in the refrigerator – this will slow the rising.
- Meanwhile, continue with your toppings. Mix the mascarpone with the lemon juice and set aside. Pinch the nduja into small pieces and remove the leaves from the oregano.
- Now preheat your oven to 250 ° C / gas 9.
- Pour the dough onto a floured surface and knead it for a few minutes to get the air out. Use a knife to divide the dough into six. This should make six large, thick pizzas.
- Place a large ovenproof frying pan over medium heat.
- Take the edge of a dough ball and let it hang out of your hand, allowing gravity to stretch it. Continue to turn the dough between your hands, as if you were turning a steering wheel. Continue until the dough stretches to about the size of your pan. Carefully take your dough and place it in the hot pan.
- Fry for about five minutes, or until the dough puffs and the base is crisp and golden on the underside.
- Pour a little mascarpone on the pizza while it is still in the pan, sprinkle with nduja on the base and drizzle with a little oil. Place the pan in the oven and bake for another six minutes, or until golden brown and cooked on top.
- Remove from the oven, sprinkle with oregano, serve and repeat with the rest of the ingredients.