A hot frying pan is the best way to recreate a wood-fired-style pizza in your own kitchen – and it’s much easier to master than you might think!
- 500 g strong white flour, plus extra to dust
- 7 g sachet dried active yeast
- 1 tsp fine salt
- 1 tsp sugar
- 325 ml lukewarm water
- 250 g ricotta
- Grated zest and juice 1⁄2 lemon
- Olive oil for frying, plus extra, for rolling
- 300 g passata
- 80 g ‘nduja, crumbled
- 12 cherry tomatoes, sliced
- Rocket leaves
- You will need also need a 23 cm skillet (ovenproof frying pan)
1 Put the flour, yeast, salt, sugar and water in the bowl of a stand mixer fitted with a dough hook and knead for 5 mins to make a soft dough. Lightly cover the dough and leave to prove for 1–2 hrs, until it has doubled in size.
2 Meanwhile, whisk the ricotta for 2–3 min until light and airy. Add the lemon zest and juice, and a large pinch of salt, and whisk again for a further 2 min. Cover and chill until ready to serve.
3 Shape the dough into 4 even-sized balls, then stretch or roll each one out on a square of oiled baking paper into a 23 cm round.
4 Heat the skillet over a high heat and heat the grill to high. Carefully lift a disc of dough off the paper and into the hot pan, adding a little oil if needed. Spoon over a quarter of the passata, spread it out with the back of a spoon, then sprinkle over the ‘nduja. Cook for 5 min, then pop under the grill for a further 3–4 min until puffed and completely cooked through.
5 Scatter over the tomatoes and rocket leaves, and serve with the whipped ricotta for spooning over.
Feature Image: Woman&Home