Cast Iron Pan Pizza
James Delmage · sipandfeast.com · 2023 · Original
Pan Pizzaas labeled by the source
DietVegetarian. Not vegan: low moisture block mozzarella cheese, pecorino romano.
Against 5,130 pizza recipes
Pan Pizza style, 64% hydration: drier than 57% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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: 64%) · 450 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
406g
Water
260g
Hydration
64.0%
Salt
2.7%
Yeast
0.49%
Oil
23.5%
Sauce
340g
Cheese
296g
Dough weight
779g
Process
Bake temp
550°F / 288°C
Bake time
14 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourbread flour3 1/4 cup · 406g
- yeastinstant yeast1/2 tsp · 2g
- saltfine sea salt1 1/2 tsp · 8g
- sugarsugar1 tsp · 4g
- watercool water9 oz · 260g
- sauce tomatocrushed plum tomatoes12 oz · 340g
- cheese mozzarellalow moisture block mozzarella cheese10 oz · 284g
- cheese otherPecorino Romano2 tbsp · 12.6g
- oilolive oil6 tbsp · 81.6g
- saltkosher salt1/2 tsp · 3g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 cloves garlic
- over cheeseSicilian oregano1 tsp · 0.5g
Keep exploring
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Do something with it
- Scale this doughStart from 64% hydration and 2.7% 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 64% 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.
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