Pan Pizza with Chicken and Pineapple
allrecipes.com · 2012 · Original
Pan Pizzainferred from the title
DietNot vegetarian: skinless chicken.
Against 5,130 pizza recipes
Pan Pizza style, 82% hydration: wetter than 87% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration (this recipe: 82%) · 450 to 550°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
433g
Water
356g
Hydration
82.1%
Salt
2.1%
Yeast
n/a
Oil
7.9%
Sauce
500g
Cheese
226g
Dough weight
979g
Process
Bake temp
425°F / 218°C
Bake time
23 min
Oven
home standard
Surface
stone
Ingredients (9)
- waterwater1 1/2 cup · 356g
- sugarwhite sugar1/2 tbsp · 6.3g
- yeast1 package active dry yeast142g
- flourbread flour2 3/4 cup · 349g
- floursemolina flour1/2 cup · 83.5g
- saltsalt1/2 tbsp · 9g
- oilolive oil2 1/2 tbsp · 34g
- sauce tomatopizza sauce2 1/2 cup · 500g
- cheese mozzarellashredded mozzarella cheese2 cup · 226g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 cooking spray
- over cheese2 skinless
- over cheesecornmeal1/4 cup · 50g
- over cheesepineapple chunks2 cup · 400g
Keep exploring
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Do something with it
- Scale this doughStart from 82% hydration and 2.1% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 82% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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