Easier pan pizza in a non-stick — browned base and crispy rim

Summary by Krater

A home cook demonstrates a reliable method for making pan pizza using a nonstick skillet, milk-based dough, and a quick stovetop-to-oven baking technique. The video concludes that nonstick pans yield a superior, evenly browned crust without guesswork compared to traditional iron or oven-only methods.

From the video

Answers: How do you make a pan pizza in a nonstick skillet?

• pan pizza dough preparation
• stovetop and oven pizza baking
• nonstick skillet pizza technique
• pizza sauce making
• mozzarella cheese preparation

Ingredients

• 1 cup bread flour
• 1/2 tsp salt
• 2 or 3 grams sugar
• 1/2 tsp dry yeast
• olive oil
• garlic powder
• 1/2 cup milk
• dried oregano
• dried basil
• chili flakes
• 1/3 cup Pastene Kitchen Ready ground peeled tomatoes
• marjoram
• black pepper
• 5 or 6 oz part-skim mozzarella cheese
• grated parmesan cheese
• 1 tiny clove fresh garlic
• a couple little shavings lemon zest
• a little bunch fresh parsley

What it concludes

• Wet, sticky doughs are better for pan pizzas because they bake up fluffier.
• A 10-inch nonstick pan with an oven-safe handle makes pan pizza much easier to make than cast iron.
• Using part-skim low-moisture mozzarella browns better for this pan pizza recipe than whole-milk low-moisture mozzarella.
• Browning the bottom of the pan pizza entirely on the stovetop before baking eliminates guesswork.
• Keeping the oven door closed during the final broil step ensures the pizza cooks much better and faster.