Cast Iron Pan Pizza
americastestkitchen.com · 2019 · Original
Pan Pizzainferred from the title
DietVegetarian. Not vegan: monterey jack cheese, whole-milk mozzarella cheese.
Against 5,130 pizza recipes
Pan Pizza style, 73% hydration: wetter than 66% of the 1,480 doughs that parse.
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: 73%) · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
312g
Water
227g
Hydration
72.8%
Salt
2.4%
Yeast
1.35%
Oil
14.5%
Sauce
n/a
Cheese
311g
Dough weight
597g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourbread flour2 cup · 312g
- salttable salt1 tsp · 6g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- waterwarm water1 cup · 227g
- oilVegetable oil sprayn/a
- sauce tomato1 can whole peeled tomatoesn/a
- sugarsugar1/4 tsp · 1.1g
- oilextra-virgin olive oil3 tbsp · 40.8g
- cheese otherMonterey Jack cheese4 oz · 113g
- cheese mozzarellawhole-milk mozzarella cheese7 oz · 198g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic clove
- over cheesedried oregano1/4 tsp · 0.1g
- over cheesePinch red pepper flakes
Keep exploring
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Do something with it
- Scale this doughStart from 73% hydration and 2.4% 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 73% 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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