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Provolone, Olive, and Spicy Pepper Skillet Pizza

americastestkitchen.com · 2008 · Original

Pan Pizzainferred from the title

DietVegetarian. Not vegan: provolone cheese.

Against 5,130 pizza recipes

Pan Pizza style, 49% hydration: drier than 90% of the 1,480 doughs that parse.

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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 (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

113g

Dough weight

225g

Process

Bake details not stated on the source page.

Ingredients (6)

  • sauce tomato4 plum tomatoesn/a
  • salttable salt1/2 tsp · 3g
  • cheese otherprovolone cheese4 oz · 113g
  • flourall-purpose flour1 cup · 125g
  • sugarsugar1/2 tsp · 2.1g
  • oilolive oil7 tbsp · 95.2g

Toppings (6)

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

  • post bakefinely chopped fresh basil1/2 cup · 12g
  • over cheesejarred roasted red peppers1/4 cup · 50g
  • over cheesepitted kalmata olives1/4 cup · 50g
  • over cheese2 large jarred pepperoncini
  • over cheesebaking powder1/2 tsp · 2.1g
  • over cheesebeer1/3 cup · 66.7g

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