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Cast Iron Chicago-Style Pepperoni Pan Pizza

americastestkitchen.com · 2016 · Original

Pan Pizzainferred from the title

DietNot vegetarian: thinly 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

248g

Liquid, as water

88g

Hydration

n/a

Salt

0.6%

Yeast

2.98%

Oil

8.2%

Sauce

300g

Cheese

255g

Dough weight

384g

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

Process

Bake temp

n/a

Bake time

20 to 30 min

Oven

home standard

Surface

stone

Bulk

0h

Ingredients (9)

  • dairy doughplus 2 tablespoons warm skim milk1/2 cup · 100g
  • oilextra-virgin olive oil1 1/2 tbsp · 20.4g
  • yeastinstant or rapid-rise yeast1 3/4 tsp · 7.4g
  • flourall-purpose flour1 3/4 cup · 248g
  • sugarsugar1 1/2 tsp · 6.3g
  • saltsalt1/4 tsp · 1.5g
  • cheese mozzarellamozzarella cheese8 oz · 227g
  • sauce tomatopizza sauce1 1/2 cup · 300g
  • cheese othergrated Parmesan cheese1/4 cup · 28.3g

Toppings (1)

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

  • over cheesethinly sliced pepperoni3 oz · 85g

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