Skillet Pizza/<i>Pizza in Padella</i>
Mary Ann Esposito · ciaoitalia.com · 2011 · Original
Pan Pizzaas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella cheese.
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.
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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (5)
- yeast1 recipe Quick Yeast Doughn/a
- sauce tomato1 medium ripe tomaton/a
- cheese mozzarellafresh mozzarella cheese1/4 lb · 113g
- saltCoarse sea saltn/a
- oilExtra Virgin olive oil to drizzle on topn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeshredded fresh basil leaves1/2 cup · 12g
- over cheeseIngredients
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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