Pan Pizza Recipe
vincenzosplate.com · 2024 · Original
Pan Pizzainferred from the title
DietVegetarian. Not vegan: fresh mozzarella, pecorino cheese.
Against 5,130 pizza recipes
Pan Pizza style, 59% hydration: drier than 77% of the 1,480 doughs that parse.
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: 59%) · 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.
Flour
1000g
Water
593g
Hydration
59.3%
Salt
3.0%
Yeast
0.70%
Oil
0%
Sauce
400g
Cheese
n/a
Dough weight
1630g
Process
Bake details not stated on the source page.
Ingredients (9)
- flour/2.205lbs pizza flour1 kg · 1000g
- water/ 600ml cold water2 1/2 cup · 593g
- salt/30g salt30g
- yeast1 satchel /7g yeast7g
- oilExtra virgin olive oiln/a
- flourA bowl of fine semolina flour for stretching the doughn/a
- sauce tomato1 can san marzano peeled tomatoes400g
- cheese mozzarella1 ball fresh mozzarellan/a
- cheese otherPecorino cheesen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseA fresh bunch of basil leaves
Keep exploring
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Do something with it
- Scale this doughStart from 59% hydration and 3.0% 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 59% 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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