Pan-Fried Pizza with Tomato Passata, Mozzarella & Rosemary

Ingredients

• 300 ml Warm Water (lukewarm, about 38°C)
• 1 tablespoon Granulated Sugar
• 2 teaspoons Active Dry Yeast (instant or active dry)
• 500 g All‑Purpose Flour (sifted)
• 3 tablespoons Olive Oil (extra‑virgin; 2 tbsp for dough, 1 tbsp for pan)
• 1 teaspoon Fine Sea Salt
• 200 ml Tomato Passata (smooth, no added salt)
• 150 g Fresh Mozzarella (torn into bite‑size pieces)
• 2 sprigs Fresh Rosemary (leaves stripped)
• ½ teaspoon Smoked Paprika (optional)
• ¼ teaspoon Chili Flakes (optional)
• 2 tablespoons Almonds (roughly chopped, optional)
• 1 wedge Lemon (fresh juice, optional)
• 1 teaspoon Sherry Vinegar (optional)

Instructions

1. Activate Yeast

   In a small bowl combine warm water, sugar and yeast. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl sift the flour, add the salt and make a well in the centre. Pour in the olive oil and the yeast mixture, then stir until a shaggy dough forms.

   Time: PT5M

3. Knead Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and no longer sticky.

   Time: PT10M

4. First Proof

   Place the dough back into the bowl, cover with a kitchen towel or plastic wrap and let it rise in a warm spot until doubled in size, roughly 60 minutes.

   Time: PT1H

5. Divide and Shape

   Punch down the risen dough, divide it into four equal balls and flatten each on a floured surface into an 8‑inch round.

   Time: PT5M

6. Prepare Toppings

   While the dough rests, tear the mozzarella into bite‑size pieces, strip the rosemary leaves, and have the passata ready in a small bowl.

   Time: PT5M

7. Heat Pan

   Add 1 tablespoon olive oil to a cast‑iron skillet and heat over medium‑high until the oil shimmers.

   Time: PT3M

   Temperature: medium‑high

8. Cook Base

   Place one dough round in the hot skillet. Cook 3‑4 minutes until bubbles form on the surface and the underside is golden brown.

   Time: PT4M

9. Add Sauce & Cheese

   Flip the dough, spread 2 tbsp of passata, scatter mozzarella pieces, sprinkle rosemary and, if using, a pinch of smoked paprika, chili flakes and chopped almonds. Add a squeeze of lemon and a dash of sherry vinegar if desired.

   Time: PT2M

10. Finish Pizza

    Cook another 3‑4 minutes until the cheese melts and the bottom is golden. Remove the pizza and set aside. Wipe the pan and repeat with the remaining dough balls.

    Time: PT4M

11. Rest Between Batches

    Allow the skillet to cool for about 2 minutes between each pizza to prevent scorching.

    Time: PT8M

12. Serve

    Drizzle each pizza with a little extra olive oil, add an optional final squeeze of lemon, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

18 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Warm Water: filtered water
• Instead of Granulated Sugar: honey, maple syrup (use less)
• Instead of Active Dry Yeast: fresh yeast (double amount)
• Instead of All‑Purpose Flour: bread flour
• Instead of Olive Oil: vegetable oil
• Instead of Fine Sea Salt: kosher salt
• Instead of Tomato Passata: crushed tomatoes blended
• Instead of Fresh Mozzarella: low‑moisture mozzarella, provolone
• Instead of Fresh Rosemary: dried rosemary (½ tsp)
• Instead of Smoked Paprika: regular paprika
• Instead of Chili Flakes: red pepper flakes
• Instead of Almonds: cashews
• Instead of Lemon: lime juice
• Instead of Sherry Vinegar: red wine vinegar

Equipment Needed

• Large Mixing Bowl
• Measuring Cups and Spoons
• Kitchen Scale (optional)
• Wooden Spoon or Spatula
• Clean Kitchen Towel or Plastic Wrap
• Cast Iron Skillet or Heavy‑Bottomed Pan
• Stove
• Knife
• Cutting Board
• Small Bowl for Sauce

Critical Steps — Do Not Skip

• Activate Yeast
• Knead Dough
• First Proof
• Cook Base
• Finish Pizza

Chef Tips from the Video

• Use a cast‑iron skillet for the best heat retention and crust texture.
• Let the dough rest for 10 minutes after shaping to relax gluten, which makes it easier to stretch.
• Fresh mozzarella releases less water than pre‑shredded varieties, keeping the crust crisp.

Troubleshooting

Storage

Refrigerator: Store any leftover pizza in an airtight container for up to 2 days. Reheat in a skillet over medium heat.

Freezer: Dough can be frozen after the first proof; shape and freeze each ball on a tray, then transfer to a zip‑lock bag for up to 1 month.

Room temperature: Do not store cooked pizza at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared the night before and refrigerated after the first proof; bring to room temperature before shaping.
• Passata can be seasoned and stored in the fridge for up to 3 days.