Easy Pan Pizza
Directions
- 1Combine all dough ingredients.
- 2Knead until smooth and elastic.
- 3Let rise 1-2 hours, or refrigerate for 1-7 days.
- 4Oil and season the pan.
- 5Flatten dough in pan, stretching it wider than needed.
- 6Oil the surface and let rise for 30 minutes.
- 7Combine all sauce ingredients.
- 8Grate cheese.
- 9Position an oven rack close to the broiler.
- 10Cook the dough on the stove until the bottom is browned and almost burning.
- 11Remove from heat and spread sauce edge-to-edge.
- 12Sprinkle parmesan and mozzarella over sauce, edge to edge.
- 13Broil until the cheese is brown.
- 14Remove the pizza and let cool slightly before sliding onto a cooling rack.
- 15If the bottom is too soft, fry it again in the pan until sizzling.
- 16Slice and serve.
Ingredients
- 1 cup bread flour
- 120 g bread flour
- 1 all-purpose flour
- 0.5 teaspoon salt
- 3 g salt
- 0.5 teaspoon sugar
- 2 g sugar
- 0.5 teaspoon dried yeast
- 1 g dried yeast
- 0.25 teaspoon garlic powder
- 1 g garlic powder
- 2 teaspoons olive oil
- 10 mL olive oil
- 0.5 cup milk
- 120 mL milk
- 0.33 cup canned crushed tomatoes
- 1 teaspoon tomato paste
- 1 pinch sugar
- 1 pinch dried pizza herbs
- 5 oz low-moisture mozzarella
- 140 g low-moisture mozzarella
- 6 oz grated parmesan
- 170 g grated parmesan
- 1 olive oil
- 1 pizza herbs
- 1 clove fresh garlic
- 1 lemon zest
- 1 bunch fresh parsley
Equipment
10-inch non-stick skilletovensoft spatula
Tips
- Use a 10-inch non-stick skillet (well-seasoned cast iron works too)
- Keep dough as sticky as possible when kneading
- Let dough rise 1-2 hours or in the refrigerator for 1-7 days
- Stretch dough wider than pan because it'll shrink
- Oil and season the pan before cooking the dough
- Cook the dough until the bottom is browned and almost burning
- Spread sauce edge to edge
- Broil until cheese is browned
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