So, do you take the pizza out of the pan to cut it into serving pieces or do you cut it while it's still in the pan. I'm trying to picture taking a whole pizza w/ toppings out of a skillet.

Also, wonder if this could be done on a cast iron griddle - my round one is about 10" in diameter. This method would be easier than heating the oven for an hour at 450F and would save time and money also.....copying/pasting.

Thanks!

I was going to use my cast iron, but ended up using a large sloped-sided braiser because I thought it was bigger than my cast iron. I think the cast iron would have turned out better because of the heat it would generate to melt the toppings after I flipped the crust. I will definitely use a cast iron next time.

I had to take each pie out and use the oven to melt the toppings more. It was easy taking them out as they're pretty crisp with not much sagging - I used an extra wide and long spatula.

I liked this method as it was very contained and you can actually make the crust ahead and then top them and warm them in the oven. For a crowd, I don't like making pizza in the oven because the pies seem to need more attention and often times the middle isn't as crispy as the outer part...etc.

I like this method as much as I like the 'stromboli' method (roll out the dough, add topings, then roll into a long snake and bake at 500 for 14 or so minutes) because it's just easier for me to prep ahead, cook, and serve(and the taste is the same).

Couple of things I learned last night:

-I purchased two things of dough from a local pizza place. Next time I will cut the dough in half and roll out a little thinner. It was good, but I prefer a thinner crust and using one thing of dough made a pie that was too thick for my taste.

-Keep the heat steady at med-high, and don't futz with the dough. If it starts to rise, gently push it down. Check that it isn't burning. As soon as you turn it, add the toppings and cover right away.

-Use thin slices of cheese or grate it so it melts quicker.

-Keep and oven on 200 degrees in case you're making more than one. This will keep the other hot until you're ready.

I also make a fried pizza on occasions. YUM !

I love the airy pockets that's created & the texture when fried, also finished them off in the oven to melt the cheese. I use my large cast iron pan...for the even heating.

Lucy

I've never made pan fried pizza, but I am going to try it. I think that would make a really good crust and not soggy or doughy in the middle.

Trixie,

It's best if the dough is on the thin side, for best results. Out of 1 lb of dough I divide into quarters, then stretch it out, fry on both sides, top & place in the oven to melt the cheese.

Lucy

Lucy, that's what I was thinking. I like thin crust. This really is a great way to so a pizza party in that you can prepare the crust ahead and just top it without fear of it coming out to mushy.

sh

Cookingrvc,

I've found that thinner is better in this application. Also, on occasions, I'll make them in mini size, fry both sides, remove & top w/grated cheese or even a dusting of x10's sugar. YUMMO!

Lucy

I was looking for appetizer recipes and came upon this thread. what a coincidence that we just made the fried pizza last night.

It was a tough work week (thankfully we still have jobs so no complaints here) but I still felt like cooking. Dh and I cooked the crusts ahead of time and got the toppings ready so everyone could make their own,

We picked up three pizza doughs from a place nearby and fresh mozzarella. I cut each dough into four portions, rolled them out and 'fried' them. Put them on a cooling rack and cooked some sausage and garlic, hand-crused canned whole tomatoes, and got out the grating cheese.

By the time we finished with cocktails, we topped the pizzas and finished them in the oven. Delish.

Since there were six of us, we didn't use six of the crusts, so I put them in ziploc bags and threw them in the freezer for next time.

I love this method.

s

Hmmmm interesting....I like thin crust also I think the other way would be more like a Chicago crust right? I like this idea as the kids love pizza and I do make my own very often and at the prices of the local pizza parlors i say "get out your rolling pin" Johnny boy at 13 now you cant keep this guy fed! By the way I was in at Steves Piccolo last week on Old country went there befor Engelbert concert food was fantastic as usual and I might add Engelbert held his own too!

Sounds like fun!!
You can buy frozen dough at most grocery stores that you can use. I have done this before to make my own panzerotti's at home before.(or stromboli I think they are also called!!)
I am anxious to try this!!