Hot Skillet Pizza
Marz7215 · food.com · 2009 · Original
Pan Pizzainferred from the title
DietVegetarian. Not vegan: mozzarella cheese.
Against 5,130 pizza recipes
Pan Pizza style, 63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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: 63%) · 450 to 550°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
281g
Water
178g
Hydration
63.2%
Salt
2.1%
Yeast
3.20%
Oil
24.2%
Sauce
306g
Cheese
113g
Dough weight
546g
Process
Bake temp
400°F / 204°C
Bake time
25 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (10)
- waterluke warm water3/4 cup · 178g
- yeastactive dry yeast1 tbsp · 9g
- sugarsugar1 tsp · 4.2g
- flourall-purpose flour2 1/4 cup · 281g
- saltsalt1 tsp · 6g
- oilextra virgin olive oil3 tbsp · 40.8g
- sauce tomatogrape tomatoes1 1/4 cup · 306g
- saltsalt and peppern/a
- cheese mozzarellamozzarella cheese4 oz · 113g
- sauce tomatocrushed red pepper flakes1/2 tsp
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic clove
- over cheese1 pinch oregano
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 2.1% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 63% 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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