Homemade Pan Pizza

Homemade Pan Pizza

It’s no secret that Gavin is a huge pizza fan. Since we started dating, and especially since getting married, I’ve worked hard to improve my pizza-making skills. We like a variety of styles: New York thin crust, Neapolitan pizzas with fresh mozzarella, Chicago deep-dish, St. Louis’ cracker style pizza with Provel, breakfast pizza, pizzas with non-traditional toppings, and even American chain pizzas.

This is the newest pizza in our arsenal. It tastes like Pizza Hut, which we both think is kind of amazing coming out of our own oven.

20150903-P9030044

20150903-P9030001

20150903-P9030007

20150903-P9030016

20150903-P9030021

20150903-P9030026

20150903-P9030032

20150903-P9030040

 

Homemade Pan Pizza
Adapted from Serious Eats
Makes one 12″ pizza, serves 2-4

Ingredients

  • 200 grams (1 1/3 cups) bread flour
  • 5 grams (1 teaspoon) kosher salt, plus more for sprinkling
  • 2 grams (heaping 1/4 teaspoon) instant yeast
  • 150 grams (1/3 cup) water
  • 5 grams (1 1/2 teaspoons) olive oil, plus more for the pan
  • 1/2-3/4 cup pizza sauce
  • 6 ounces grated mozzarella cheese
  • toppings, as desired (we like sausage and pepperoni)

Mix the flour, salt, yeast, water, and olive oil in a large bowl. Cover tightly with saran wrap and let it sit on the counter for 8-24 hours.

When the dough is ready, pour 2 tablespoons of olive oil into a 12″ cast iron pan. Don’t skimp on this – it’s what makes the pizza taste like pan pizza!

Plop the dough into the pan and smash it flat with your hands. It will resist at first, but eventually you’ll get it spread most of the way out.  It will spread the rest of the way during the next rise, so don’t worry too much.

Re-cover it with the plastic wrap and let it sit for two hours. (Note: I’ve let it sit for only one hour before and it turned out fine, but two is better.)

When you only have 30 minutes of rise time left, heat the oven to 550º.

When the two hours have elapsed, lift up the dough to get out any big air bubbles that are trapped. This will also help the dough expand to fill the whole pan. Spread the sauce evenly over the dough, getting very close to the edges. Top with cheese and add any toppings you desire. (Raw sausage definitely works, just make sure the bits are very small.)

Bake it for 12-15 minutes or until the cheese is browning and the crust is nicely browned. Lift the pizza out of the pan and cut it into wedges.