Cheesy Crispy Pan Pizza (Print Version)
# Ingredients:
→ Base
01 -
240g plain flour from King Arthur
02 -
3/4 teaspoon regular salt
03 -
1/2 teaspoon quick yeast or regular dry yeast
04 -
170g slightly warm water
05 -
13g olive oil, with another 18g for coating the pan
→ Garnish
06 -
170g shredded mozzarella
07 -
74g to 113g pasta sauce or pizza topping
08 -
Hard cheese (Romano, Parmesan, or Asiago) freshly grated for finishing
09 -
Garden herbs (basil, thyme, oregano) for finishing
# Instructions:
01 -
Put flour, salt, yeast, water, and 13g olive oil in a bowl. Stir until you get a messy, tacky dough with no dry spots. Run a tool around the edges and put a lid on.
02 -
Wait 5 minutes, then uncover and do your first stretch by pulling the dough bottom up and over. Turn the bowl a quarter and do this three more times. Cover again and repeat this whole process three more times, waiting 5 minutes between each.
03 -
After your last fold, cover the bowl and let the dough sit for 40 minutes at normal room temp. Then put in the fridge for at least 12 hours (but you can go up to 72 hours) to make it tastier.
04 -
About three hours before you want to eat, add 18g olive oil into a 10-11" iron skillet. Rub it all over the bottom and sides with your hands or kitchen paper.
05 -
Drop dough into your oily pan, flip once so both sides get coated. Push it toward the edges, making little dents with your fingers. If it fights back, cover and wait 15 minutes before trying again. Keep going until it reaches all sides.
06 -
Cover your flattened dough and leave it for 2 hours at room temp until it feels puffy, soft, and wobbles when you gently shake the pan.
07 -
Set one rack at the bottom of your oven and another one 4-5" from the top heater. Turn oven to 230°C (450°F) about half an hour before you'll bake.
08 -
Scatter three-quarters of your mozzarella all over the dough, right to the edges. Drop small spoonfuls of sauce here and there on top. Sprinkle the rest of your mozzarella over everything.
09 -
Put the pan on the bottom rack for 18-20 minutes until the cheese gets bubbly and the crust turns golden. Check underneath with a spatula. If needed, move to the top rack for 2-4 minutes to brown the top, or keep it low to brown the bottom more.
10 -
Take it out of the oven. Run something flat between the pizza and pan so it won't stick. Move it right away to a wire rack or cutting board so the bottom stays crisp. Cut it into slices with scissors and serve while it's hot.
# Notes:
01 -
Putting cheese under the sauce makes a shield that keeps your crust from getting soggy.
02 -
If you want more stuff on top, cook your veggies or meats first, then spread them out evenly over the cheese and sauce.
03 -
You can swap tomato sauce for white sauce or pesto if you want something different.
04 -
Need to feed more people? Just double everything and use two pans instead of one.