Pan Fried Pizza

Something for when it is too warm to use the oven, add your favorite sauce and toppings
1 cup water  -  80 -110 F for olive oil - gels if too cold
1 tsp sea salt
3 tbs olive oil
1 tsp sugar
3 cups pizza flour plus extra
2 tsp SAF Red yeast

Yeast should not hit the water
If in a bread machine, add in the order above.

If using a processor or by hand, reverse order, pulse to mix dry,
then slowly add water while on run. Mix until dough rides the blade, about a minute.
Pizza flour takes longer to rise, 3 hours at room temp, but better overnight in refrigerator       -     minimum 1 hour.
*** Never work cold dough, give it an hour to warm to use.
Cut dough into 3 pieces for 10-12 inch rounds. Roll out on lightly floured surface,
not larger than pan used for frying.
Select a pan with a cover, any fry pan will work, but it will cook fast so non-stick is better than cast iron, larger than the pizza rounds is needed, so if smaller than 12,
make more rounds of smaller size.

Heat sauce in microwave or on burner, hotter the sauce the better the cheese will
melt when added to pizza, remember it cooks fast, so nothing cold, cheese at
room temp. Pepperoni can be heated in sauce or microwaved.

Heat the pan on 7-8 setting, medium heat. Test with water drops, when sizzles, add enough light* olive oil to coat the pan, let warm so pizza sizzles when dropped in.
Cook until browned, about 3 minutes.

Flip and cover with sauce, thin sliced cheese, pre cooked or other items that just
need to warm and cover for another 3 minutes until browned on bottom.
Cheese should be melted, but will not brown.
(If you want to take time, flip to a plate, add sauce and cheese and return to pan)

Remove pizza, place on wire rack when cooked, makes it crisper and allows
 moisture to escape.

To brown cheese, place under broiler or toaster oven for a few minutes.

*Light olive oil can cook at a higher temp without smoking.