Perfect Pan Pizza
seasonsandsuppers.ca · 2022 · Original
Pan Pizzainferred from the title
DietNot vegetarian: pepperoni slices.
Against 5,130 pizza recipes
Pan Pizza style, 93% hydration: wetter than 95% 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: 93%) · 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
318g
Water
296g
Hydration
93.3%
Salt
3.8%
Yeast
0.94%
Oil
0%
Sauce
150g
Cheese
283g
Dough weight
629g
Process
Bake temp
500°F / 260°C
Bake time
13 to 15 min
Oven
home standard
Surface
stone
Bulk
8h
Ingredients (7)
- flourbread flour2 1/2 cup · 318g
- saltfine sea salt2 tsp · 12g
- yeastInstant yeast1 tsp · 3g
- waterwater1 1/4 cup · 296g
- sauce tomatopizza sauce3/4 cup · 150g
- cheese mozzarella2 1/2 - 3 cups full-fat2 1/2 cup · 283g
- oilolive oiln/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesered pepper flakes1/4 tsp · 1.1g
- over cheese20 Pepperoni slices
Keep exploring
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Do something with it
- Scale this doughStart from 93% hydration and 3.8% 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 93% 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.
Or browse all 5130 pizza recipes.