Preparing your pizza

Frying pan method

1

Remove pizza dough from fridge and sit at room temperature for 20 minutes with the lid un clipped but still on. Lightly flour a work surface, scoop out your dough and dust the top of the dough with a little flour.
2

Using your fingers gently press out the dough leaving a 1cm gap around the edge. Press & flip the dough 4 times till an even circle is formed. If the dough feels a little sticky rub a little flour in.
3

Lift the dough up from the edge and turn it around in the air like its a steering wheel, it will stretch under it’s own weight to form the base. Keeping turning till you have a dough to fill your pan.
4

Turn on your grill and set to the highest temperature and place the rack on the highest setting then heat your frying pan on a high heat (do not add any oil) for 1 minute till very hot.
5

Lightly flour your hands and carefully lift the dough onto the back of your knuckles then place the dough into the pan. Working fast Stretch the dough to the edge of the pan and press the crust into the edge to form a neat circle.
6

Using the back of a spoon evenly spread l/2 the tomato sauce leaving a 2cm crust gap on the edge, then add the remaining toppings.
7

Lift the edge of the pizza with a knife, when you have a nice brown colour on the base place the frying pan under the grill for 2-3 minutes or until the crust is well browned and bubbling.
8

Allow the pizza to cool for a few minutes, slice up and tuck in!

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