Best Pan Pizza Dough Recipes
PAN PIZZA DOUGH
This is dough to recall the pillowy, golden, butter-crisp pies served at Pizza Hut in the 1990s, a favorite of the chef and pizza consultant Anthony Falco. He gave me his recipe for it in 2018, part of his recipe for pan pizza, but it's terrific under your favorite pizza sauce and whatever toppings you desire. You might like sausage and peppers, or sausage and anchovies, or plain with extra cheese. But give black olives, provolone and thinly sliced red onion a shot sometime. Plan ahead, though. The recipe may recall corporate delivery pizza dough. But its preparation takes time to proof and to develop flavor. That's why it's better.
Provided by Sam Sifton
Categories pizza and calzones
Time 20h30m
Yield 3 pies
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 5 grams, Carbohydrate 77 grams, Fat 10 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 0 grams, TransFat 0 grams
BASIC SQUARE PAN PIZZA DOUGH RECIPE (SICILIAN-STYLE DOUGH)
[Photographs: J. Kenji Lopez-Alt] Note: To make without a stand mixer, combine flour, salt, yeast, and olive oil in a large bowl. Whisk to combine, then add water. stir together vigorously with a wooden spoon until homogeneous, about 3 minutes. Cover bowl with plastic wrap and allow to rest at room temperature for at least 8 hours and up to 15. Continue with step 2 as directed. For a basic topping, roughly puree 1 (28-ounce) can san marzano tomatoes with 1 tablespoon olive oil and kosher salt to taste. Spread 2/3rds of sauce over pizza leaving a 1-inch border all around. Top with half pound grated mozzarella cheese and basil leaves. Drizzle with olive oil before baking and to with grated parmesan as soon as it comes out of the oven. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- 1 Combine flour, salt, yeast, and 2 tablespoons olive oil in bowl of stand mixer (see note for mixer-free version). Whisk to combine. Add water to mixer and mix on medium speed until it comes together and no dry flour remains. Increase speed to medium-high and mix until the dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of the bowl but pull away from the sides.
- Pour remaining olive oil into rimmed baking sheet and spread over entire inner surface with hands. Transfer dough to 13- by 18-inch rimmed baking sheet and rub top surface with oil until thoroughly coated. Cover with baking sheet with plastic wrap and allow to rise at room temperature until dough has spread out to touch nearly each rim of baking sheet, about 2 hours.
- 30 minutes before baking, adjust oven rack to middle position and preheat oven to 550°F. Carefully remove plastic wrap from pizza dough. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch the dough into the corners of the pan by pressing out from the center and lifting each corner and stretching it beyond the edge of the pan. It should pull back until the pan is just filled with dough.
- Top pizza as desired (see note above) and bake until bottom is crisp and top surface is bubbling, 15 to 20 minutes total. Allow to cool at room temperature for 5 minutes.
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