If you’re craving a stone baked pizza, but don’t want to invest in a wood fired oven, this frying pan pizza method creates a genuine contender to the real thing! We’ve kept the below to a simple Margherita recipe, but you can add other toppings if you prefer.

What you'll need... 

  • 1x ball of Northern Dough Co Original pizza dough (find it in the frozen aisle)  

  • Tablespoon of tomato passata 

  • Half a ball of mozzarella 

  • Basil leaves 

  • Additional toppings optional

  • Frying pan big enough for your rolled out dough

Pre heat your grill to its hottest setting, and roll or stretch your pizza dough to around 10-12 inches (this will give you a classic thin crust Neopolitan style pizza). Heat your frying pan until its screamingly hot, and then carefully lower in the pizza dough to coat the bottom (don’t use any oil or butter). Quickly spoon on the passata, add the mozzarella and the basil leaves. With a spatula, lift the underside of the dough, checking regularly until it takes on golden crust and is cooked through. Now move to the grill to cook the top, keeping a close eye on it as it will only take a few minutes at most. When the dough starts to bubble and brown, its ready to come out. Allow to cool for a few mins before slicing and enjoying, it will both prevent burned mouths, and also allow the toppings to ‘set’ so they don’t slide off when you bite!

Enjoy. (and post us a pic @northerndoughco)

Don't forget

  • Always flour your surface so you can easily roll out your dough

  • Move the dough to your pizza stone/baking tray before you top your dough

  • It’s good to be greedy, but make sure you don’t go over the top with your toppings, it’ll make your pizza soggy!