The Nay-Nay (Chicken Spinach Pan Pizza)
Pizza Today · pizzatoday.com · Original
Pan Pizzaas labeled by the source
DietNot vegetarian: shredded chicken. Reviewed: shredded chicken; mozzarella.
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
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
n/a
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (3)
- sauce tomato½ cup of Giovanni’s Aurora Sauce1/2 cup · 100g
- cheese mozzarellamozzarellan/a
- cheese otherGrated Parmesann/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese¾ pound shredded chicken3/4 lb · 340g
- over cheese1 dozen fresh
- over cheese5 sweet piquante peppers
- over cheese½ cup sliced red onion1/2 cup · 100g
- over cheeseshredded1 1/2 cup · 300g
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.
Or browse all 5130 pizza recipes.