Homemade Pan Pizza

Homemade Pan Pizza

Ham, Cheese, Olives, Tomatoes, Onions, Peppers, Salami, Cheddar, Goats Cheese, Parmesan, the list of toppings is endless, let each person build their own!
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Course Main Course
Cuisine American, Irish, Italian
Servings 8


  • 320 g ‘00’ pizza flour (45g+275g)
  • 7 g active dried yeast
  • 170 g water 45g+ 125g
  • 2 g table salt a pinch
  • 6 g olive oil about 2 tsp.
  • 4 tsp tomato puree or 4 tbsp pizza tomato sauce
  • 100 g parmesan grated
  • 100 g Scamorza grated or other
  • 200 g cherry tomato quatered
  • 100 g marinated green olives optional
  • 1 tin anchovies filets
  • 4 tbsp parsley chopped, or basil leaves


  • In a bowl, combine 45g flour, yeast, and 45g water and leave at room temperature 20-40 minutes to proof.
  • In a large bowl, pour all the rest of the ingredients and add the proofed base mixture.
  • knead with the bread hook for 5-10 minutes until the dough is smooth and stretchy or by hand for 5-8 minutes.
  • Remove from the bowl and divide into 120g balls.
  • Reshape the portions and place in an oiled container. Loosely Cover with an oiled cling film. Store at room temperature for use within 2-5 hours. (If checking the temperature of the dough, best temperature of the dough is 18-22˚C). or Store in the fridge overnight for later use and slow proof.
  • Preheat a non stick 20cm sauté pan or a crepe pan over high heat.
  • Shape or Roll each pizza base of dough on a floured working surface.
  • Place each pizza on parchment paper to be able to move the dough without tearing the dough.
  • Transfer one base to the pan and cook for 1-2 minutes depending on the heat of the hob. You can cover with a thigh fitting lif if desired to help create a small extra humidity and cook the dough faster.
  • Next, spread some tomato puree, leaving approx. 1cm from the edge, and layer with the cherry tomatoes, anchovies, olives and the cheeses or your favourite topping if desired. Again, cover with a lid to help melt the cheese for a further minute or two.
  • Transfer on a board. Sprinkle with parsley and some seasoning.
  • Repeat with the next pizza base until all the pizza are cooked.
  • slice the pizza, and enjoy immediately.
  • You can keep some of the pizza dough in the fridge for 4 days or in the freezer until needed covered in cling film.
Keyword bread, flat bread, Kevin Dundon, Pizza, quick and easy

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