PERFECT PAN PIZZA
Here's how to make incredible pan pizza at home! It's got thick pillowy crust and tastes like your favorite pizzeria...but even better.
Provided by Sonja Overhiser
Categories Main Dish
Time 2h5m
Number Of Ingredients 16
Steps:
- Combine the flour, yeast, salt, oregano and garlic powder in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- Generously the oil bottom and sides of a 10" cast iron skillet with olive oil. When the kneading is finished, use floured hands to gently shape the dough into a boule (ball shape) by folding the dough under itself. Set the dough in the center of the skillet and dab the dough with a bit of olive oil to keep it moist. Cover with a damp towel and allow them to rise until doubled in size and spread out, about 45 minutes to 1 hour.
- Remove the towel and drizzle with a tad of olive oil. Use your fingers to press the dough out into a circle to the edges of the pan. Cover and rest for 45 minutes.
- When ready to bake, preheat the oven to 475F.
- Slice the baby bella mushrooms. Heat the olive oil in a small skillet. Saute the mushrooms and fennel seeds for about 3 to 5 minutes, until they become golden brown and start to release moisture. Add 2 pinches of kosher salt and cook another minute, then remove from the heat.
- Finely dice the green pepper. Thinly slice the red pepper. Thinly slice the red onion.
- When the dough is ready, spread the pizza sauce over the dough using the back of a spoon to create a thin layer all the way to the edges of the dough. Add the mozzarella cheese and Parmesan cheese. Top with the mushrooms, peppers, and red onion. Sprinkle with dried oregano and a few pinches of kosher salt. Top with another light sprinkle of mozzarella cheese.
- Place the skillet on a stovetop burner on high heat for two minutes. Then transfer to the oven and bake 13 to 17 minutes until the cheese is browned. Run a butter knife around the edge of the pan so that the cheese doesn't stick, then cool it to cool slightly. After a minute or so, remove the pizza to a cutting board and slice it into pieces. Serve immediately.
Nutrition Facts : Calories 158 calories, Sugar 2.8 g, Sodium 154 mg, Fat 3.8 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 24 g, Fiber 1.9 g, Protein 7.4 g, Cholesterol 3.1 mg
FOOLPROOF PAN PIZZA
Make and share this Foolproof Pan Pizza recipe from Food.com.
Provided by Houndish
Categories < 60 Mins
Time 1h
Yield 2 pizzas, 6 serving(s)
Number Of Ingredients 17
Steps:
- For Dough:.
- Mix 1 teaspoon sugar, yeast and warm water in a glass bowl and set aside in a warm place.
- Combine flour, salt, and 2 teaspoons of oil in a bowl.
- Stir yeast mixture into flour mixture after yeast activates (foam forms).
- Make dough ball, coat with oil to prevent sticking, and let rise for 8-24 hours. Do not knead.
- For Sauce:.
- Dice onions and mince garlic.
- Add 1 tablespoon of oil to saucepan and heat over medium heat.
- Add onion to pan and saute until onion softens.
- Add oregano, basil, pepper flakes, and garlic to pan and stir until mixture become fragrant.
- Add tomatoes and 1 teaspoon of sugar to pan and stir.
- Simmer for 1/2 hour.
- Allow to cool.
- For Pizza:.
- Preheat Oven to 500 to 550 degrees. If using a pizza stone, preheat the stone.
- Divide dough in halve and place in pans for thinner pizza or use whole dough for thick crust. Push dough all the way to the edges and let rest.
- Combine mozzarella and provolone cheese.
- Spread sauce evenly across both crusts.
- Sprinkle cheese on the pizzas all the way to the edge.
- Top with any other toppings you wish.
- Bake for 15 minutes until cheese is bubbly and crust is brown.
Nutrition Facts : Calories 464.1, Fat 18.6, SaturatedFat 9.2, Cholesterol 42, Sodium 1380.2, Carbohydrate 53.8, Fiber 4.4, Sugar 2.5, Protein 21.6
FOOLPROOF PAN PIZZA
Make and share this Foolproof Pan Pizza recipe from Food.com.
Provided by Houndish
Categories < 60 Mins
Time 45m
Yield 2 Pizzas, 6 serving(s)
Number Of Ingredients 18
Steps:
- For Dough:.
- Combine warm water, yeast, and sugar in a glass bowl and set aside.
- Combine flour, salt, and oil in a bowl.
- Add yeast mixture to flour mixture after yeast activates (foam forms).
- Stir until water is absorbed.
- Form dough ball and drizzle with oil to prevent sticking.
- Let rise for 8-24 hours.
- For Sauce:.
- Heat oil in medium saucepan over medium heat.
- Sautee onion until onion is soft and translucent.
- Add oregano, basil, garlic, sugar, and pepper flakes to pan.
- Stir until fragrant.
- Add tomatoes and salt to taste.
- Simmer for 1/2 hour and let cool.
- For Pizza:.
- Preheat oven to 500-550 degrees with pizza stone if using.
- Divide dough in 1/2 for thinner pizza or leave whole for thicker pizza.
- Add dough to pan(s) and spread to edges with hands.
- Let rest.
- Combine both cheeses in a 50/50 mixture.
- Top dough with sauce.
- Add cheese all the way to the edges of the crust.
- Add any other toppings you wish.
- Bake for 15 minutes.
Nutrition Facts : Calories 487.2, Fat 20.9, SaturatedFat 9.6, Cholesterol 42, Sodium 1406.5, Carbohydrate 54.5, Fiber 4.6, Sugar 2.8, Protein 21.7
PAN PIZZA
The pizza authority Anthony Falco, once czar of the oven at Roberta's in Brooklyn and now (literally!) an international pizza consultant, grew up in Austin, Tex., eating his great-grandmother's Sicilian grandma pies, which he liked a great deal, and personal pan pizzas from Pizza Hut, which he loved unreservedly. This recipe, he told me in 2018, pays homage to that buttery, high-lofted pie, with a crisp bottom crust, a slightly sweet sauce and an enormous amount of cheese. Slices of pepperoni make a beautiful topping, cupping in the heat of the oven and drizzling crimson oil across the edges of the pie. The dough takes a long time to proof and the recipe delivers a lot of it, so making the recipe is a great excuse for planning a pizza party. Cast-iron pans are best for the baking, but square or rectangular baking pans with high sides will do nicely in a pinch.
Provided by Sam Sifton
Categories pizza and calzones, main course
Time 21h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the dough a day or two before you want to bake; the recipe makes enough for three pies. Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
- Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.
- Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.
- The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.
- Make the sauce. Place a saucepan over medium-low heat, and add to it 2 tablespoons olive oil. When the oil is shimmering, add the minced garlic and cook, stirring, until it is golden and aromatic, approximately 2 to 3 minutes.
- Add the tomato paste and a pinch of chile flakes, and raise the heat to medium. Cook, stirring often, until the mixture is glossy and just beginning to caramelize.
- Add the tomatoes, bring to a boil, then lower heat and allow to simmer for 30 minutes, stirring occasionally.
- Take sauce off the heat, and stir in the honey and salt, to taste, then blend in an immersion blender or allow to cool and use a regular blender. (The sauce can be made ahead of time and stored in the refrigerator or freezer. It makes enough for 6 or so pies.)
- After 3 hours or so the dough will have almost doubled in size. Stretch the dough very gently to the sides of the pans, dimpling it softly with your fingers. The dough can then be left to rest for another 2 to 8 hours, covered with wrap.
- Make the pizzas. Heat oven to 450. Gently pull the dough to the edges of the pans if it hasn't risen to the edges already. Use a spoon or ladle to put 4 to 5 tablespoons of sauce onto the dough, gently covering it entirely. Sprinkle the low-moisture mozzarella onto the pies, then dot them with the fresh mozzarella and the pepperoni to taste. Sprinkle with the oregano and lash with a little olive oil.
- Place the pizzas onto the middle rack of the oven on a large baking sheet or sheets to capture spills, then cook for 15 minutes or so. Use an offset spatula to lift the pizza and check the bottoms. The pizza is done when the crust is golden and the cheese is melted and starting to brown on top, approximately 20 to 25 minutes.
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CRISPY CHEESY PAN PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 Calories 380 per servingTotal Time 16 hrs 25 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Place the flour, salt, yeast, water, and 1 tablespoon (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
- Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
- After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.
- Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule. , About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. , Transfer the dough to the pan and turn it once to coat both sides with the oil.
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