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Pour-A-Pan Pizza

tasteofhome.com · 2018 · Original

Pan Pizzainferred from the title

DietNot vegetarian: bulk italian sausage, sliced pepperoni.

Against 5,130 pizza recipes

Pan Pizza style, 94% hydration: wetter than 95% of the 1,480 doughs that parse.

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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: 94%) · 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Flour

125g

Liquid, as water

117g

Hydration

93.8%

Salt

4.8%

Yeast

n/a

Oil

0%

Sauce

200g

Cheese

226g

Dough weight

264g

Process

Bake temp

n/a

Bake time

15 min

Oven

home standard

Surface

stone

Ingredients (5)

  • flourall-purpose flour1 cup · 125g
  • saltsalt1 tsp · 6g
  • dairy doughwhole milk2/3 cup · 133g
  • sauce tomatopizza sauce1 cup · 200g
  • cheese mozzarellashredded mozzarella cheese2 cup · 226g

Toppings (7)

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

  • over cheesegarlic powder1/2 tsp · 2.1g
  • over cheesepepper0.1 tsp · 0.5g
  • over cheese2 large eggs
  • over cheesebulk Italian sausage1 lb · 454g
  • over cheese1 package sliced pepperoni14.2g
  • over cheesechopped onion2 tbsp · 25g
  • over cheesechopped green pepper2 tbsp · 25g

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