Neapolitan pizza frying pan

Neapolitan pizza frying pan

Made with Mutti Whole peeled tomatoes

Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Easy



  • 1/2 tsp dry yeast
  • 250 ml lukewarm water (1 cup)
  • 450 g plain (00 or baker’s flour, 3 cups)
  • 3 tsp salt flakes
  • semolina (for dusting)


  • Anchovies
  • 400 g tin Mutti Peeled Tomatoes (crushed)
  • Baby capers
  • Bocconcini
  • Monini Extra Virgin Olive Oil
  • Salt
  • Basil leaves
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Neapolitan pizza frying pan: Method


  1. Mix the yeast and water in a bowl and stand for a few minutes to froth up.
  2. Tip the flour into a large bowl, pour in the water mixture and mix until a dough comes together. Add the salt and knead lightly to incorporate.
  3. Knead vigorously on a lightly floured surface for up to 10 minutes or until smooth, shiny and elastic. (If you have a stand mixer fitted with a dough hook, by all means use it instead of your muscle power!)
  4. Dust with semolina, then cover with a damp tea towel and rest for 30 minutes.
  5. Once rested, using floured hands, stretch the dough into a rectangle, then fold the top and bottom thirds into the centre like folding a letter and then onto itself into a ball.
  6. Place in an oiled container fitted with a lid – make sure the container is large enough to allow plenty of room for rising. Cover and rest at room temperature for 6-8 hours, give the dough a quick knead and shape back into a ball, then place the container in the fridge overnight (or for up to 4 days), to slow-prove and develop flavour and texture.


  1. A couple of hours before you want to use the dough, remove it from the fridge and take off the lid. Cover loosely with a tea towel and leave at room temperature for 2 hours.
  2. Preheat the grill function in your oven to maximum heat.
  3. Place a medium sized cast iron or non-stick (oven safe) pan on the heat. Allow to become super-hot.
  4. In the meantime, cut the dough into 2 (depending on how big you are remaking your pizza). Grab one portion, sprinkle the dough with semolina and use your hands to stretch the dough into a disk, about 12 cm in diameter and 3/4 cm thick.
  5. In one fast movement place the disk into the pan, top with the crushed Mutti Peeled Tomatoes, a little olive oil, a few anchovies and capers.
  6. Cook for 2-3 minutes or until the bottom looks golden and slightly scorched and the top is still pale but puffed up.
  7. Add a few bocconcini and place the pan into the oven, straight under the grill for 3-5minutes or until the cheese has melted and the top is golden and burnished.
  8. Using oven mitts, remove the pan from the oven, slide the pizza onto a board, top with fresh herbs and a little olive oil, if liked.
  9. Enjoy hot! Repeat with the remaining dough.

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