>>101696106Pan pizza is known for its thick, crispy, and often chewy crust, achieved by baking the pizza in a well-oiled pan, which fries the bottom and edges of the dough. Here's a general guide to making a delicious pan pizza, incorporating tips for a crispy crust:
Key Components of a Pan Pizza:
* Dough: A slightly higher hydration dough is often used for pan pizza to create that signature soft interior and crispy exterior. Many recipes call for a longer rise time (even overnight in the refrigerator) to develop flavor and a good texture.
* Oil: Generous amounts of olive oil or vegetable oil are crucial for coating the pan and the dough. This oil helps fry the bottom and edges of the crust, making it golden brown and crispy.
* Pan: A cast-iron skillet is highly recommended for its excellent heat retention and ability to create a super crispy crust. Heavy-duty round cake pans or even sheet pans can also be used.
* Cheese Layering: For ultimate crispiness and to prevent a soggy crust, some pan pizza recipes suggest laying a layer of mozzarella cheese directly on the dough before adding the sauce. This acts as a barrier.
* Baking Temperature and Position: High heat (often 450-550°F / 230-290°C) and baking on the bottom rack of the oven (or on a preheated pizza stone/steel if using) are essential for getting a crispy bottom crust.
General Pan Pizza Recipe Steps:
I. Pan Pizza Dough (Example - longer fermentation for flavor)
Ingredients:
* 1 1/2 cups (340g) warm water (105-115°F / 40-46°C)
* 1 teaspoon active dry yeast or instant yeast
* 1 teaspoon sugar (optional, helps activate yeast)
* 3 cups (360g) all-purpose flour or bread flour
* 1 1/2 teaspoons salt
* 2-4 tablespoons olive oil (for the dough and for the pan)
Instructions:
* Activate Yeast (if using active dry): In a large bowl, combine warm water, sugar (if using), and yeast. Let sit for 5-10 minutes until foamy. If using instant yeast, you can often just mix it directly with the flour.
* Combine Ingredients: Add flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms and no dry flour remains.
* Knead (optional, but good for structure): Lightly flour your hands or a clean surface and knead the dough for 1-2 minutes until it forms a rough ball. You can also do a few "folds" in the bowl (stretch the dough from the bottom up and over itself, rotate the bowl, repeat 3-4 times).
* First Rise (Bulk Fermentation): Drizzle 1-2 tablespoons of olive oil into your chosen pan (e.g., a 10-inch cast iron skillet or an 8-inch round cake pan for a thicker crust). Transfer the dough to the pan, turning it to coat both sides with oil. Press the dough into a rough disk.
* Long Rise/Cold Fermentation: Cover the pan tightly with plastic wrap. For best flavor and texture, refrigerate for 12-24 hours. Alternatively, you can let it rise in a warm place for 2-3 hours until doubled in size. The dough will be very soft and pillowy after rising.
II. Assembling and Baking Your Pan Pizza:
Ingredients:
* Your prepared pan pizza dough
* 1/3 to 1/2 cup pizza sauce (store-bought or homemade)
* 6-8 ounces (about 1.5-2 cups) low-moisture mozzarella cheese, freshly grated (avoid pre-shredded if possible, as it contains anti-caking agents that can affect melt)
* Optional: Other cheeses like provolone, Parmesan, or Monterey Jack
* Your favorite toppings (pepperoni, cooked sausage, mushrooms, onions, bell peppers, etc.)
* Extra olive oil for the pan (if not already oiled during dough prep)
Instructions:
* Preheat Oven and Pan: About 30-45 minutes before baking, place an oven rack in the lower third of your oven (or use a pizza stone/steel on the lower rack). Preheat your oven to 450-550°F (230-290°C). If your pan is not already oiled and the dough is resting in it, add 1-2 tablespoons of olive oil to the pan and spread it around.
* Prepare the Dough: If your dough was refrigerated, remove it from the fridge 1-2 hours before baking to allow it to come to room temperature. Press the dough gently with oiled fingers, working it to the edges of the pan. If it springs back, let it rest for 5-10 minutes, then continue pressing. The dough should fully cover the bottom and slightly go up the sides of the pan.
* Layer Cheese (for crispy bottom): Sprinkle about two-thirds of the mozzarella cheese evenly over the dough, all the way to the edges of the pan. This creates a barrier against the sauce and helps create those crispy, caramelized cheesy edges.
* Add Sauce and Toppings: Dollop small spoonfuls of pizza sauce over the cheese. Resist the urge to spread it too much, as this helps prevent a soggy crust. Add your desired toppings. Finish with the remaining mozzarella cheese and any other desired cheeses.
* Bake: Carefully place the pan directly on the lower oven rack or preheated pizza stone/steel. Bake for 15-25 minutes, or until the crust is deep golden brown and crispy on the bottom and edges
