Foolproof Pan Pizza Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PERFECT PAN PIZZA



Perfect Pan Pizza image

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

188 grams (1 1/2 cups) Tipo 00 or all-purpose flour
1 teaspoon instant or active dry yeast
1/2 teaspoon kosher salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
118 grams (1/2 cup) warm water
1/2 tablespoon olive oil
4 baby bella mushrooms or one portabella mushroom
1 tablespoon olive oil
1/2 teaspoon fennel seeds
1/2 bell pepper (or 1/4 green and 1/4 red)
1 handful thinly sliced red onion
1/2 cup Easy Pizza Sauce
1/2 cup mozzarella cheese
1/4 cup shredded Parmesan cheese
Dried oregano

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



Foolproof Pan Pizza image

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

2 1/2 cups flour
2 teaspoons salt
1 teaspoon active dry yeast
1 teaspoon sugar
1 cup warm water
3 tablespoons warm water
2 teaspoons olive oil
1 (28 ounce) can crushed tomatoes
1 tablespoon olive oil
2 garlic cloves
1 pinch red pepper flakes
1 teaspoon basil
1 teaspoon oregano
1 teaspoon sugar
1 small onion
6 ounces provolone cheese
6 ounces mozzarella cheese

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



Foolproof Pan Pizza image

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

2 1/2 cups flour
2 teaspoons salt
1 teaspoon active dry yeast
1 cup warm water
1 teaspoon sugar
3 tablespoons warm water
2 teaspoons olive oil
1 (28 ounce) can crushed tomatoes
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch red pepper flakes
1 teaspoon sugar
2 medium garlic cloves, minced
1 medium onion, diced
1 pinch salt
6 ounces mozzarella cheese
6 ounces provolone cheese

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



Pan Pizza image

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

1000 grams unbleached all-purpose flour, approximately 8 cups
30 grams kosher salt, approximately 1 1/2 tablespoons
700 grams lukewarm water, approximately 2 3/4 cups
60 grams unsalted butter, preferably high-fat European-style, approximately 1/4 cup, melted
40 grams olive oil, approximately 3 tablespoons, plus more to grease pans
5 grams active dry yeast, approximately 1 3/4 teaspoons
2 tablespoons olive oil
1 clove garlic, peeled and minced
2 tablespoons tomato paste
Pinch of chile flakes, to taste
1 28-ounce can chopped or crushed tomatoes
2 tablespoons honey, or to taste
1 teaspoon kosher salt, or to taste
Olive oil
Part-skim mozzarella, roughly grated, 525 grams or 4 1/2 cups: 175 grams or 1 1/2 cups per pie
Fresh mozzarella, cut into cubes, 300 grams or 3 cups: 100 grams or 1 cup per pie
Sliced pepperoni, to taste
3 pinches fresh oregano, or 3 teaspoons dried: 1 pinch or teaspoon per pie

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.

More about "foolproof pan pizza recipes"

CRISPY CHEESY PAN PIZZA RECIPE | KING ARTHUR BAKING
crispy-cheesy-pan-pizza-recipe-king-arthur-baking image
Web About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). …
From kingarthurbaking.com
4.8/5
Calories 380 per serving
Total 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.
See details


PERFECT PAN PIZZA - SEASONS AND SUPPERS
perfect-pan-pizza-seasons-and-suppers image
Web Feb 8, 2022 My perfect pan pizza recipe uses a super easy, no-knead homemade pizza dough, that produces a lovely, light and bubbly crust …
From seasonsandsuppers.ca
5/5 (2)
Total Time 9 hrs 30 mins
Category Main Course
Calories 263 per serving
See details


I SPENT 8 YEARS PERFECTING HOMEMADE PIZZA—HERE'S MY …
i-spent-8-years-perfecting-homemade-pizzaheres-my image
Web Apr 8, 2022 In a stand mixer, mix together the water and the instant yeast. Wait for the yeast to bloom—this should happen quickly. Add the honey, olive oil, flour, salt, and pizza flavor. Mix on the lowest setting with a …
From eatthis.com
See details


BEST PAN PIZZA RECIPE - HOW TO MAKE PAN PIZZA IN A …
best-pan-pizza-recipe-how-to-make-pan-pizza-in-a image
Web May 19, 2020 Let cool to room temperature. Step 2 In a large bowl, whisk together water, sugar, and yeast and let sit until frothy, about 15 minutes. Add to bowl remaining flours, the cooled tangzhong, and ...
From delish.com
See details


DETROIT-STYLE PAN PIZZA RECIPE - SERIOUS EATS
detroit-style-pan-pizza-recipe-serious-eats image
Web Feb 24, 2023 For the Sauce: Adjust oven rack to lowest position and preheat oven to 550°F (290°C), or as close to it as your oven gets. Heat 2 tablespoons (30ml) olive oil in a medium saucepan over medium heat …
From seriouseats.com
See details


BEST-EVER SHEET PAN PIZZA – A COUPLE COOKS
best-ever-sheet-pan-pizza-a-couple-cooks image
Web May 5, 2021 Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough. Rest the dough again (45 minutes): Press the dough back into the corners of the pan so …
From acouplecooks.com
See details


THE FOOLPROOF FLOUR TO KEEP HOMEMADE PIZZA FROM STICKING TO …
Web May 14, 2023 Semolina keeps pizza from sticking. Semolina is a light yellow durum wheat-based flour that's popular in Italy and the Middle East. Its most common use is for …
From tastingtable.com
See details


SOURDOUGH PIZZA AL TAGLIO | THE PERFECT LOAF
Web Mar 11, 2023 To the bowl of a stand mixer, add the flour, water, salt, and ripe sourdough starter. Mix on speed one for 1 to 2 minutes until the dough comes together, and no dry …
From theperfectloaf.com
See details


FOOLPROOF PAN PIZZA | CHAD'S RECIPES
Web Foolproof Pan Pizza Ingredients. 400 grams (14 ounces, about 2 1/2 cups) bread flour; 10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling; 4 grams …
From chadlavi.github.io
See details


HOW TO MAKE THE PERFECT FRYING-PAN PIZZA | FOOD | THE GUARDIAN
Web Sep 11, 2019 Extra-virgin olive oil, to drizzle. Mix the flour, yeast, salt and sugar then stir in 325ml water to a smooth dough. Cover and put in the fridge for three to five days. Tip on …
From theguardian.com
See details


HOMEMADE PAN PIZZA RECIPE (FOOLPROOF) - BY ANDREA JANSSEN
Web Feb 24, 2016 Put the water, yeast, and flour in a bowl and mix into a dough in two minutes. Sprinkle with the salt and mix for another 10 minutes to form an elastic, soft dough. Place …
From byandreajanssen.com
See details


I TRIED THE OONI PIZZA OVEN—AND NOW I NEVER WANT TO LIVE …
Web Aug 18, 2022 Ooni Pizza Oven Product Features. The Ooni Koda pizza oven has an extremely sleek, compact design. The oven itself is around 23 inches long and 14 inches …
From tasteofhome.com
See details


WATCH KENJI DEMONSTRATE HOW FOOLPROOF HIS PAN PIZZA RECIPE …
Web Jul 21, 2020 Kenji Makes His Foolproof Pan Pizza From Start to Finish. You can read all about the science and process of making pan pizza here, and you'll also find a video on …
From seriouseats.com
See details


A PAIR OF PAN PIZZA RECIPES | KING ARTHUR BAKING
Web Jun 18, 2019 Heat the olive oil in a saucepan set over medium heat until shimmering. Stir in the garlic and Pizza Seasoning or dried herbs and cook until fragrant, about 30 …
From kingarthurbaking.com
See details


FOOLPROOF PAN PIZZA | THE SPLENDID TABLE
Web Feb 13, 2015 Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans. (See note above). Place 1 ball of dough in each pan and turn to coat …
From splendidtable.org
See details


THE BEST PAN PIZZA: HOW, WHY, AND WHAT TO PUT ON IT - FOODIE …
Web Oct 1, 2021 Mix together all of the dough ingredients until it is evenly moist and there are no more pockets of dry ingredients. Cover the bowl or dough bucket tightly and let it rise …
From foodiewithfamily.com
See details


PICK-YOUR-PAN PIZZA RECIPE | KING ARTHUR BAKING
Web In a large bowl, whisk together the flour, salt, and yeast until well combined. Add the water and 1 generous tablespoon (15g) of the olive oil. Mix until thoroughly combined and …
From kingarthurbaking.com
See details


ONE FAILPROOF DOUGH, FOUR STELLAR PIZZAS | KING ARTHUR BAKING
Web Mar 6, 2023 It can be refrigerated for up to a day before baking. The timing isn’t the only flexible thing about this pizza dough. It can also be baked in nearly any pan you have on …
From kingarthurbaking.com
See details


EASY PAN PIZZA RECIPE - SERIOUS EATS
Web Aug 9, 2018 Place 1-2 cups all-purpose flour in medium bowl. Working one dough ball at a time, transfer ball to bowl of flour and turn to coat. Using rolling pin on lightly floured …
From seriouseats.com
See details


HOW TO MAKE A FOOLPROOF PAN PIZZA | KITCHN
Web Feb 23, 2021 Cover the skillet tightly with plastic wrap and let rise in a warm place for 2 hours. Meanwhile, rinse out the dough bowl and set it aside for the sauce. Stretch and …
From thekitchn.com
See details


Related Search