Foolproof Pan Pizza
J. Kenji López-Alt · seriouseats.com · 2013 · Original
Grandmaas labeled by the source
DietPossibly vegetarian: two lines could not be resolved (pizza sauce, toppings as desired). Reviewed: toppings as desired unresolved; cheese.
Against 5,130 pizza recipes
Grandma style, 69% hydration: wetter than 52% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% of recipes that state an oven.
Grandma (Long Island): half-sheet pan-pressed, olive-oil-fried bottom, Italian-American home tradition
Tradition: 60 to 70% hydration (this recipe: 69%) · 500 to 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
1 to 3 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourbread flour400g
- saltkosher salt10g
- yeast4g instant yeast4g
- waterwater275g
- oil8g extra-virgin olive oil8g
- sauce tomatopizza sauce1 1/2 cup · 300g
- cheese mozzarellagrated full-fat12 oz · 340g
- 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
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 69% hydration and 2.5% 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 69% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Grandma group marked.
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