The best frying pan pizza

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Ingreadient

• 500g strong white bread flour, plus extra for dusting
• 7g sachet fast action dried yeast
• 10g salt
• 2 tbsp olive oil, plus extra for greasing
• Semolina for dusting (optional)
• 4 tbsp clear honey
• ½ tsp dried chilli flakes
• ½ tsp Cooks’ Ingredients Pul Biber
• ¼ tsp sea salt flakes
• ½ x 500g pack passata
• ½ x 400g block cooking mozzarella, sliced
• ½ x 100g pack Spanish Chorizo de Navarra
• Basil leaves, to serve

Step by step

1. Make the dough by placing the flour, yeast and salt into a large bowl (or the bowl of a stand mixer). Make a well in the centre of the flour and pour in the oil and 325ml lukewarm water. With the other hand (or with the dough hook attachment on a stand mixer), begin to incorporate the flour into the liquid to form a dough. It should be sticky but not wet.
2. When the mixture has come together, tip the dough out onto a lightly oiled surface and knead for 10 minutes, or until stretchy and smooth. Knead for 6-8 minutes on medium speed if using a mixer.
3. Shape the dough into a ball, then put into a large oiled bowl. Cover with a clean tea towel and set aside in a warm place for 2-4 hours, or until puffy and almost doubled in size.
4. Dust a tray with a mixture of semolina (if using) and flour. Lightly oil the work surface, then turn the risen dough out onto it and knead briefly to knock out any irregular air bubbles. Shape into 4 balls, tucking the edges under tightly to form a taut, smooth surface. Place the dough on the tray, cover with the tea towel and leave to rest for about 30 minutes.
5. Meanwhile, prepare your toppings and place them near the stove, so they’re to hand. Gently heat the honey, chilli flakes, pul biber and salt in a small saucepan until bubbling, then pour into a small ramekin to infuse.
6. Take a large ovenproof frying pan (20-23cm wide) and place over a medium heat until evenly heated all the way through. Preheat the grill to as hot as it will go – ideally 230-240ºC if yours has a thermostat.
7. With floured hands, take a ball of risen dough and carefully stretch it into a large circle – using the knuckles of both hands, clenched into fists, gradually stretch the dough as thin as possible from underneath without tearing until the size of the pan.
8. Carefully lay the stretched dough into the hot frying pan. Use the back of a spoon to spread a thin layer of passata over the top (no more than 2 tbsp), then top with mozzarella and chorizo slices, taking care not to overload the pizza. Cook for 2-3 minutes, then use a palette knife to lift the pizza and check the bottom has become golden and crisp.
9. Place the frying pan under the grill and cook for 2-3 minutes more, until the cheese has melted and the crust is golden and beginning to char. Remove from the oven and allow to sit in the pan for 1 minute, so the toppings can settle. Transfer to a board, drizzle with hot honey and serve, scattered with a few basil leaves. Repeat the process with the remaining dough.