Frying pan pizza

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I originally got this recipe from Pizza pilgrims, a great restaurant chain in London. It’s the best results I’ve got at home for matching the sheer heat of a proper pizza oven to produce proper crispy thin based Italian pizzas. No thick crust here.

Take care with the hot frying pan - it’s really easy to get burnt!

Great trick to get pizzas close to pizza oven results at home

Cook time: 10M Prep time: 20M Total time: 30M
Yield: 4
Nutrition: 600 calories


  • ¼ tsp dry yeast
  • 250g white strong flour
  • 1 tsp salt
  • 150ml water
  • tomato puree
  • jar of salsa (couple of spoonfuls)
  • 2 generous pinches of grated parmesan
  • basil leaves, roughly chopped
  • 125g mozzarella, roughly torn
  • pepperoni or other toppings


  1. Combine yeast, flour, salt and water, knead briefly (2mins), then leave to rest for 18-24 hours.
  2. When dough is ready, preheat frying pan to screaming hot and grill too.
  3. Combine the tomato puree, salsa and most of the basil
  4. Remove dough from bowl onto floured surface, and divide into two.
  5. Roll into flat round
  6. Place dough in hot frying pan and spread over tomato sauce
  7. Add mozzarella and parmesan, remaining basil and anything else
  8. Drizzle top with olive oil (optional)
  9. After 2 minutes, check under base for some scorching and then transfer to under grill
  10. Cook 2 more minutes, rotating every so often so it cooks evenly
  11. Flip out of pan, slice up and cool a little then serve
  12. Cook the other pizza