Pan Pizza

This recipe is adapted from SeriousEats. The sourdough techniques are adapted from Breadtopia.

I scaled this to fit an 8-inch skillet.

Recipe

• 100 g low moisture mozzarella
• 75 g canned tomato sauce (1/3 of a 8 oz can)

With either dough, it’s optional to add some oil to soften the texture. Add 5-10% oil.

Yeast

Ingredient	Mass (g)	Ratio
Flour	130	100%
Water	90	70%
Salt	3	2%
Yeast	0.5	0.5%

Sourdough

Replace between 10-20% of the flour with sourdough starter.

Ingredient	Mass (g)
Flour	120
Water	80
Starter (1:1)	20
Salt	3

Technique

Dough

1. Combine flour and water. Leave for 30 minutes to autolyse. Reserve some water for dissolving yeast and salt.
2. Mix in yeast/starter and salt. Add oil at this time, if using. Mix until dough is fully moisten.
3. Cover and leave on counter for 12 hours.
4. Move to fridge, to cold ferment, for 2-4 days.

Preparing

1. 4 hours before baking, remove dough and shape into ball.
2. Grease cast iron.
3. Place dough in pan, turning to coat dough with oil.
4. After 2-3 hours, check that dough is proofed.
5. Poke down big holes and stretch dough to the edge of pan.
6. Top with cheese, sauce, and toppings.

Baking

1. Preheat oven to 260 C (500 F).
2. Bake pizza for 15 minutes.
3. When cheese has browned, remove pan from oven.
4. Check if bottom crust is crispy. Heat on stove top, medium heat, for a few minutes until crispy.