The Best Ever PAN PIZZA!

I am OBSESSED with this pizza dough and I’ve had my share of made-from-scratch doughs. It’s all the rage all over IG currently, especially as we keep busy with therapy cooking during lockdown all over the world. Super easy steps, no kneading needed – hehe! Just a few simple step-by-step outlined below, et Voilà! You’ll be munching on the most delicious ever pan pizza in 16 hours.

So, get cooking and tag me on your yummy creation when you make it. Oh and don’t forget to keep some beer chilling to pair with {wink!}

CHECK OUT! My IGS (IG @losangelily) for more PAN Pizza making pics =)

• Prep time : 16 hours
• Cook time : 25 minutes
• Makes one 9-10″ pizza, can scale up for more.

Ingredients

• 2 cups (240g) ALL-Purpose Four (King Arthur unbleached all-purpose)
• 3/4 tsp fine salt – table salt or fine seasalt okay too.
• 1/3 tsp instant yeast or active dry yeast
• 3/4 cup lukewarm water
• 1 TBSP EVOO + 1 1/2 TBSP for PAN
• 6 oz (170g) low moisture grated mozzarella -or- any cheese you like
• 1/2-1/3 cup tomato sauce -or- pizza sauce
• freshly grated hard cheese or fresh herbs for sprinkling on top after baking.

Instructions – Day 1

1. Weigh -or- Measure FLOUR y gently spooning into the cup
2. In a medium-large MIXING BOWL, place flour | salt | yeast | water | EVOO and STIR everything together to make a SHAGGY sticky mass of DOUGH! Make sure there are no dry patches of flour. It takes ~30-45 seconds in a mixer -or- ~1 minute by hand using a spatula/spoon.
3. SCRAPE down the sides of the bowl to gather the dough into a rough ball, then cover the bowl and let rest for 5 minutes.
4. Next, uncover and reach a bowl scraper -or- WET HANDS (my preferred method, fun to get hands dirty!) down between the side of the bowl and the dough as though you’re lifting BUT instead stretch the bottom of the dough UP and OVER to the TOP . REPEAT 3x to 4x more times, turning the bowl 90 degrees each time. This process of 4 stretches which is done instead of kneading is called the FOLD.
5. Re-cover BOWL and after 5 minutes, do another FOLD #2. Wait 5 minutes and repeat FOLD #3. Then another 5 minutes and do a final FOLD #4. Cover BOWL and let REST UNDISTURBED for 40 minutes.
6. Then REFRIGERATE dough for a minimum of 12 hours or up to 72 hours. Dough will rise slowly as it chills, developing flavor.

Instructions – Day 2 or 3

1. About 3 hours before serving pizza, prepare the pan by pouring 1 1/2 TBSP EVOO into a well-seasoned CAST IRON SKILLET — or a 10″ baking dish -or= a 9″ square pan -or- any oven proof skillet you have handy. TOP 10-11″ in diameter and BOTTOM ~9″ in diameter.
2. Tilt the PAN and spread the oil across the bottom. Use your fingers to spread the oil well up the edges.
3. Transfer the DOUGH to pan and turn once to coat with oil. PRESS dough to the edges of the pan, DIMPLING it using FINGER TIPS. Note: IF dough resists, let REST for ~15 minutes, then continue dimpling and pressing.
4. COVER the crust and let it RISE for 2 hours at ROOM TEMP. The fully risen dough will look all SOFT and PILLOWY, and GIGGLE to the touch.
5. About 30 minutes before baking, place one bottom rack and one top rack — that way you have the option to move your pan to the top if bottom crust is getting too dark too fast -and- vice versa. Preheat oven to 450.
6. When ready to BAKE, sprinkle 3/4 of the mozzarella (about 1 cup) evenly, all over the CRUST. Then, DOLLOP small spoonfuls of sauce over cheese — do NOT spread! SPRINKLE remaining mozzarella.
7. BAKE on bottom rack ~18-20 minutes.
8. Remove from oven, run knife between the edge and sides to loosen. Let COOL down briefly and then transfer to a cooking rack.
9. Cut in wedges using KITCHEN SCHEARS. Serve!