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Pepperoni Pan Pizza

americastestkitchen.com · 2011 · Original

Pan Pizzainferred from the title

DietNot vegetarian: sliced pepperoni. Reviewed: pepperoni; mozzarella.

Against 5,130 pizza recipes

Pan Pizza style, one of 123 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.

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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 · 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Flour

331g

Liquid, as water

132g

Hydration

n/a

Salt

0.9%

Yeast

n/a

Oil

32.9%

Sauce

327g

Cheese

339g

Dough weight

601g

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Process

Bake details not stated on the source page.

Ingredients (8)

  • oilolive oil1/2 cup · 109g
  • dairy doughskim milk plus 2 additional tablespoons3/4 cup · 150g
  • sugarsugar2 tsp · 8.4g
  • flourall-purpose flour2 1/3 cup · 331g
  • yeast1 package instant yeastn/a
  • salttable salt1/2 tsp · 3g
  • sauce tomatotomato sauce1 1/3 cup · 327g
  • cheese mozzarellashredded part-skim mozzarella cheese3 cup · 339g

Toppings (1)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheese1 package sliced pepperoni

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