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Pepperoni Pan Pizza

CookingONTheSide · food.com · 2007 · Original

Pan Pizzainferred from the title

DietNot vegetarian: sliced pepperoni.

Against 5,130 pizza recipes

Pan Pizza style, 43% hydration: drier than 97% of the 1,480 doughs that parse.

See how all 5,130 pizza recipes compare →

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: 43%) · 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.

Flour

550g

Water

237g

Hydration

43.1%

Salt

1.4%

Yeast

1.29%

Oil

2.5%

Sauce

581g

Cheese

622g

Dough weight

815g

Process

Bake temp

n/a

Bake time

12 to 16 min

Oven

home standard

Surface

stone

Ingredients (10)

  • flour2 3/4-3 cups flour2 3/4 cup · 550g
  • yeast1 package active dry yeast7.1g
  • waterwarm water1 cup · 237g
  • oilvegetable oil1 tbsp · 13.6g
  • sauce tomato1 can diced tomatoes411g
  • sauce tomato1 can tomato paste170g
  • saltsalt1 tsp · 6g
  • cheese mozzarellashredded mozzarella cheese5 cup · 565g
  • cheese othergrated parmesan cheese1/4 cup · 28.3g
  • cheese othergrated romano cheese1/4 cup · 28.3g

Toppings (7)

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

  • over cheesedried basil1/2 tsp · 0.3g
  • over cheeseoregano1/2 tsp · 0.3g
  • over cheesemarjoram1/2 tsp · 2.1g
  • over cheesethyme1/2 tsp · 2.1g
  • over cheesegarlic powder1/4 tsp · 1.1g
  • over cheesepepper1/4 tsp · 1.1g
  • over cheese1 package sliced pepperoni99.2g

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