Frying Pan Pizza Recipe

For the Neapolitan Pizza Dough

1. Mix all the ingredients in the bowl of a stand mixer with a dough hook until fully incorporated.
2. Mix on medium speed for 5 minutes
3. Let the dough rest in the bowl for 10 minutes at room temperature, and then mix again for 5 minutes on medium speed.
4. Transfer the dough to a well-floured surface, and cut it into four 200 g chunks. Stretch and roll it into smooth balls.
5. Coat the balls lightly with oil, cover them with plastic wrap, and let them rest at room temperature for 1 before using.

For the Ove-Fried Pizza

1. Preheat the oven to its highest setting, a minimum of 260 ºC (500 ºF) for at least 1 hour.
2. Stretch and flatten the pizza dough on a floured work surface. Press the middle of the dough flat with your fingertips, and work the dough outward, leaving a narrow ridge at the perimeter. Stretch the dough over the back of your hand until it is the diameter of your cast-iron skillet.
3. Place the dough onto a lightly floured pizza peel. Top evenly with tomato sauce and cheese. When finished, give the peel a quick jerk to make sure it is not sticking to the crust. If it is, blow air underneath the crust, and add flour to the peel.
4. Cut a small X into the center.
5. Preheat a cast-iron skillet over high heat until very hot, 3 - 5 minutes.
6. Add the oil to the pan, and continue to heat until just smoking.
7. Slide the pizza carefully into the hot oil. Transfer the pan immediately into the hot oven, and cook until brown and bubbly, 3 - 4 minutes.
8. Remove the pan from the oven. Garnish it with cherry tomatoes, prosciutto, arugula, and shaved Parmesan cheese. Lift the pizza onto a baking sheet lined with paper towels, let it drain, and then serve it immediately. To make additional pizzas, scoop out any bits from the oil or add fresh oil, and reheat the skillet until the oil starts to smoke.