Weeknight Pan Pizza
CookWell · cookwell.com · 2023 · Original
Pan Pizzaas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella, butter.
Against 5,130 pizza recipes
Pan Pizza style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
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: 70%) · 450 to 550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
175g
Hydration
70.0%
Salt
2.0%
Yeast
1.60%
Oil
6.0%
Sauce
800g
Cheese
175g
Dough weight
449g
Process
Bake temp
450°F / 232°C
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- flourBread flour200g
- flourWhole wheat flour50g
- waterWater175g
- yeastInstant yeast4g
- saltSalt5g
- sauce tomatoWhole peeled tomatoes800g
- oilOlive Oil15g
- cheese mozzarellaFresh mozzarella175g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseButter15g
- over cheeseGarlic
- over cheeseOnions
- post bakeFresh basil
- post bakeDried oregano
- over cheeseCalabrian chilies
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 70% hydration and 2.0% 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 70% 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.
Or browse all 5130 pizza recipes.