Perfect Skillet Pizza
Honest Cooking · honestcooking.com · 2017 · Original
Pan Pizzaas labeled by the source
DietNot vegetarian: sliced pepperoni. Reviewed: pepperoni; mozzarella.
Against 5,130 pizza recipes
Pan Pizza style, 71% hydration: wetter than 62% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 71%) · 450 to 550°F bake (this recipe: 500°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
178g
Hydration
71.1%
Salt
1.8%
Yeast
1.20%
Oil
16.3%
Sauce
100g
Cheese
113g
Dough weight
478g
Process
Bake temp
500°F / 260°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (9)
- yeastactive dry yeast1 tsp · 3g
- sugarsugar1/2 tsp · 2.1g
- waterwarm water3/4 cup · 178g
- flourall-purpose flour2 cup · 250g
- saltsalt3/4 tsp · 4.5g
- oilolive oil2 tbsp · 27.2g
- sauce tomatojarred pasta sauce1/2 cup · 100g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
- cheese otherRomano cheesen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesliced pepperoni3 oz · 85g
Keep exploring
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Do something with it
- Scale this doughStart from 71% hydration and 1.8% 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 71% 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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