Skillet Pizza
americastestkitchen.com · 2008 · Original
Pan Pizzainferred from the title
DietVegetarian. Not vegan: shredded mozzarella cheese, grated parmesan cheese.
Against 5,130 pizza recipes
Pan Pizza style, 49% hydration: drier than 90% 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: 49%) · 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
125g
Liquid, as water
61g
Hydration
49.1%
Salt
2.4%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
170g
Dough weight
225g
Process
Bake details not stated on the source page.
Ingredients (7)
- sauce tomato4 medium plum tomatoesn/a
- saltsalt1/2 tsp · 3g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
- cheese othergrated Parmesan cheese1/2 cup · 56.5g
- flourall-purpose flour1 cup · 125g
- sugarsugar1/2 tsp · 2.1g
- oilolive oil7 tbsp · 95.2g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefinely chopped fresh basil1/2 cup · 12g
- over cheesebaking powder1/2 tsp · 2.1g
- over cheesebeer1/3 cup · 66.7g
Keep exploring
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Do something with it
- Scale this doughStart from 49% 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 49% 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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