Foolproof Pan Pizza

Name: Foolproof Pan Pizza
Cook time: 15 min
Ingredients: 400 each bread flour; 10 each kosher salt; 4 each 4g instant yeast; 275 each water; 8 each 8g extra-virgin olive oil; 1.5 cup pizza sauce; 12 oz grated full-fat; 2 oz grated Parmesan or Pecorino Romano cheese

J. Kenji López-Alt · seriouseats.com · 2013 · Original

Grandma (asserted)

Grandma (Long Island): half-sheet pan-pressed, olive-oil-fried bottom, Italian-American home tradition

Style norms: 60–70% hydration (this recipe: 69%) · 500–550°F bake (this recipe: 550°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

400g

Water

275g

Hydration

68.8%

Salt

2.5%

Yeast

1.00%

Oil

2.0%

Sauce

300g

Cheese

397g

Dough weight

697g

Process

Bake temp

550°F / 288°C

Bake time

12-15 min

Oven

home standard

Surface

stone

Ingredients (8)

flourbread flour400g
saltkosher salt10g
yeast4g instant yeast4g
waterwater275g
oil8g extra-virgin olive oil8g
sauce tomatopizza sauce1.5 cup · 300g
cheese mozzarellagrated full-fat12 oz · 340.2g
cheese othergrated Parmesan or Pecorino Romano cheese2 oz · 56.7g

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseToppings as desired
post bakeSmall handful torn fresh basil leaves

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (2)