Deep-pan pizza
Jamie Oliver · jamieoliver.com · 2016 · Original
Pan Pizzainferred from the title
DietNot vegetarian: higher-welfare pork sausages, higher-welfare pancetta.
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: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
392°F / 200°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast1 x 7g sachet of dried yeast7g
- sugargolden caster sugar1 tbsp · 12.5g
- flour1kg strong white bread flourn/a
- sauce tomatoTOMATO SAUCEn/a
- sauce tomato1 x 400g tin of chopped tomatoes400g
- oilolive oiln/a
- cheese mozzarellafresh buffalo mozzarella100g
- cheese other2 large handfuls of freshly grated Parmesan cheesen/a
Toppings (12)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesea swig of white wine vinegar
- over cheese1 clove of garlic
- post bakea handful of fresh basil leaves
- over cheeseTOPPINGS
- over cheese3 red onions
- over cheesea few sprigs of fresh thyme
- over cheese4 higher-welfare pork sausages
- over cheese1 dried red chilli
- over cheesefennel seeds1 tsp · 4.2g
- over cheesea good pinch of dried oregano
- over cheese2 fresh red chillies
- over cheese12 slices of higher-welfare pancetta
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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