Cheat’s deep-pan pizza
Jamie Oliver · jamieoliver.com · 2020 · Original
Pan Pizzainferred from the title
DietNot vegetarian: cumberland sausages.
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 (this recipe: 475°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
50g
Dough weight
500g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
475°F / 246°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilolive oiln/a
- flourself-raising flour500g
- cheese otherCheddar cheese50g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 Cumberland sausages
- over cheese1 pinch of dried oregano
- over cheese½ teaspoon fennel seeds1/2 tsp · 2.1g
- over cheese2 red onions
- over cheese8 sliced jalapeños in brine
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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