If you haven’t seen this and you are interested in making pizza on your stovetop in 20 minutes, I suggest you go check out the video. It looks pretty cool. It looks fast. It looks easy. It looks yummy. It looks like you must have a pan you can vent. It also REALLY looks like the pan should be non-stick. I really wanted to try this because I would much rather eat pizza with dough that I make than other pizza. But I am not really good with pizza dough. Yes, I know it is easy, you know why? Because people TELL me it is, not because it ACTUALLY IS. I cannot make a pizza that is round for nothing. I cannot make the pizza come out even/level. One side tends to rise more than the other. My pizza tastes good, but it pretty much always LOOKS like a reject pizza. And then there is the dough and it so sticky and messy, so you might realize the HUGE appeal this pizza had (notice tense) to me. I thought I had a vented lid. I do! I thought it would fit one of my non-stick pans. It does not. It thought I could make it in a pan that does not have that non-stick coating. I am not convinced I can. But I made a HUGE error – aside from the pan. So I can’t say for certain (can you?) that the regular pan won’t work. I tried this stovetop pizza and here is the result.
First of all notice the difference between my pizza dough/crust and the one in the video. This SHOULD have been a HUGE sign to me, but it was not. I also should NOT have been attempting this really late at night. Since it is a 20 minute pizza I thought I could do it in 30 minutes or so. My plan was to do it earlier, but sometimes the day just escapes me. So I was starting this new thing for dinner at 8:30 pm. NOT A GOOD IDEA! So in my rush I forgot — prepare to giggle — the yeast. Yup. I measured it out and everything, but then I forgot to put it in the darn pan. And of course I realized that the SECOND I put ALL of the other ingredients on the pizza. I looked at the little bowl full of measured out yeast and —- GRRR!
I used red sauce, mushrooms, turkey sausage, and cheese for toppings.
The recipe doesn’t say medium heat but somewhere in the comments that is revealed, but I didn’t read the whole sentence! (Eyes rolling). It is medium heat while the vent is closed, then when you open the vents, turn it to low heat. So I cooked it at medium the entire time and the dough would not come out of the pan. I bet it might have, if I would have lowered the temperature. So you obviously understand I am not saying this recipe does not work. I am saying, “Hello, here is my complete and utter failure at attempting this recipe.” And I should say “recipe” because I left out a key ingredient and cooked it at the wrong temperature!
I am just sharing because I told a friend I would write a blog post, plus I am hoping that someone who has tried it will let me know and give me some tips. Do you think if I use the correct temperature (medium THEN LOW) It will work in a regular pan? One that is not non-stick? My lid doesn’t fit any of my non-stick pans.
So, SNAP! What does one feed herself and her hungry hubby at 9:00 pm when the planned dinner totally fails? I made pizza rice. Yup, sounds ridiculous and I never would have done it if I hadn’t been at a loss.
I just scraped the ingredients off of the stuck-to-the-pan-dough (a bit of dough came up with it) and put it over some leftover rice that we had. Yup, I put a bit of dough on the rice with the sauce, mushrooms, meat, and cheese. And that was our entrée. It didn’t taste bad at all. It was rice instead of dough, but it was kinda odd. My hubby liked it. But he loves rice. He likes rice better than pasta. He likes rice better than bread. So he enjoyed the “pizza” on the rice. I might have liked it better if it wasn’t a huge blaring symbol of my failed meal. 🙂 Also, I was afraid that I had totally ruined my pan. But I let it soak overnight and the stuck on crust came off.
So . . . have you tried this pizza? Can it be made in a regular (not non-stick) pan? Are you going to try it? Let us know how it comes out! I will attempt this again – correctly.
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