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LOCATION: Recipes >> Pizza >> Frying Pan Pizza

Print this Recipe    Frying Pan Pizza

Categories: Breads, Ethnic, Yeast
Yield: 3 pizzas

Dough:
1 pk Yeast
1/4 c Warm water
2 c Sour dough bread starter
1 c Water
1/4 c Oil
4 c Flour
1/4 c Dry skim milk powder
1/4 c Parmesan cheese
2 ts Salt
Sauce:
1 8 oz tomato sauce (notpaste)
1/4 c Olive oil
1/2 ts Black pepper
1 ts Basil
2 ts Oregano
1 ts Tarragon
1 Med. tomato chopped,drained
1 tb Brown sugar
Optional toppings:
Chopped garlic
Chopped onion
Sliced mushrooms
Sliced gr peppers
Sliced salami
Sliced pepperoni
Sliced olives
Drained sliced artichoke
Hearts
Chopped cooked shrimp
16 oz Grated mozzarrela( for 3
Pizzas )

For the best dough for pizza, prepare dough overnight. Since this
recipe involves a starter make sure you have had that prepared
ahead of time also.

Dissolve yeast in warm water. Combine dry ingredients in a 4 qt
mixer bowl. In separate bowl mix sour dough starter, yeast, olive
oil and water. Make a well in the dry ingrdients and add the
sourdough starter mixture. Stir with spatula. Continue to mix with
hands coated with flour. Even though the dough is quite moist, add
no extra flour. If the dough is to dry just add a bit of water so
it is moist. Cover this primer dough with a damp tea towel and let
set overnight at room temperature. Then add a cup of flour, hand
kneading the dough, adding more flour until it is manageble without
sticking. Divide into 3 portions and cover with a tea towel and
set aside.

Make sauce: combine all ingredients and simmer on stove top no
longer than 30 minutes. Prepare toppings: slice, dice grate or chop
the number of the toppings you choose.

Place one portion of dough in a greased 10 inch skillet. Spread
dough toward edge, about 1/4 inch thick. Mold remaining dough to
skillets outer edge to form a crust. The dough will rise as you
are working. Spread on a layer of sauce, 1/3 of the cheese, layer
on onions if using before any other toppings. Continue layering
toppings, large toppings under small ones. Bake pizza in the skillet
at preheated 450 oven for 20 minutes.Use a turkey baste to remove
any liquids which have accumulated in center of pizza. Carefully
remove pizza from skillet and place on baking sheet. Return to 450
oven and let bake 5 minutes more.Let set a few minutes before
slicing . Remember to make the pizza dough the night before for
best results.

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