A colleague once told me that baking pizza in a pan is like doing sous vide in a dishwasher. Baking pizza in a pan might sound like a bad joke at first, but it creates a crispy and airy dough reminiscent of wood-fired pizza. This recipe is ideal for those who see a home pizza oven as a distant investment but still want to get close to that texture and flavour.

Heating the pizza in a pan results in a crispy bottom crust and plenty of air in the edges, as the dough continues to rise while it cooks on the bottom. The flour used to shape the pizza toasts and gives that distinctive smoky flavour and aroma. Finally, the pizza requires a shorter baking time, which prevents the toppings from being overcooked, enhancing the overall impression of the pizza.

For better flavour and dough texture, I recommend following the recipe to prepare the dough a day in advance. Cold fermentation enhances and intensifies the flavours, making them more complex. For this pizza, you’ll need a wide spatula or lifter (e.g., a splatter guard) and an oven-safe pan.

When it comes to toppings, I opt for plant-based pizza. My favourite is with pesto, which I often make myself in various versions. Some of my preferred nut components are pistachios, cashews, or pumpkin seeds, and for greens, I choose kale, zucchini, basil, or asparagus. I almost always include mushrooms, semi-dried tomatoes, and some additional seasonal green vegetables.

Ingredients

For 3 smaller 24 cm pizzas

• 300 g Manitoba flour

• 200 ml water

• 2 g dry yeast

• ½ teaspoon sugar

• A generous pinch of salt

• 2 tablespoons olive oil

Instructions

Make the pizza dough the day before baking. Add all the ingredients to a bowl and knead for a few minutes with a hand mixer until the dough becomes elastic. Once kneaded, place the dough in an airtight container and refrigerate for cold fermentation.

Remove the dough from the fridge and fold it. To fold, wet your hands, grab the dough in the middle with both hands, and stretch it upward. Tuck one end toward the centre and repeat with the other. Rotate the dough 90 degrees and repeat. Let it rest for 10 minutes and then repeat the process. Cover the dough and let it rest for another 30 minutes.

Divide the dough into two portions and shape them into balls. Leave them to rise in a warm place, covered and lightly floured, for about 30-45 minutes or until doubled in size.

Shape the risen dough using flour, ensuring the edges remain thicker. Add your toppings and pre-bake the pizza on the stovetop in a preheated oven-safe pan for about 2-3 minutes. Transfer the entire pan to the top third of the oven, onto a tray that has been preheated along with the oven. The oven should be set to its maximum temperature. Baking time will vary based on your oven's maximum; at 250–275°C, the pizza will be ready in 4 to 5 minutes.

You can also knead the dough the same day and leave it to rise at room temperature. In that case, monitor it and when it doubles, fold it and divide it into balls. This dough may rise faster in the ball phase since it won't be chilled.