Crispy cheesy pan pizza
Claire Saffitz x Dessert Person · ♥ 12K likes · 398.3K views · 18 min video
Timestamp
Ingredients
Method
Techniques
- 240 g all-purpose flour
- ¾ tsp kosher salt
- ½ tsp yeast
To the weighed flour add 3/4 tsp salt and 1/2 tsp yeast, without proofing the yeast first.
- 172 g lukewarm water
- 13 g olive oil
Add the lukewarm water and 1 tbsp olive oil; flour and water are the most important to weigh, to hit the hydration precisely.
Mix by hand with a flexible scraper until there are no floury spots; do not knead.
With wet hands, reach under the dough and fold it over into the middle, give a quarter turn, four times round: one series of folds. Cover and rest a few minutes.
Repeat the folds three more times with about five minutes' rest between; the dough starts to pull back as gluten builds.
After the last set of folds, leave the covered dough at room temperature for 40 minutes, then refrigerate; it can rest anywhere from 12 to 72 hours. In a very hot kitchen the 40 minutes can be skipped.
- 1½ tbsp oil
- store-bought marinara type sauce
Oil the skillet generously, about 1.5 tbsp; put in the cold dough, turn it to coat, and with oiled hands stretch it into the pan and dimple it so it does not dome. Cover and leave to rise until puffed and springing back when pressed.
- 6 oz cheese
Spread three quarters of the cheese all over the dough right to the edges, for a frico effect and to protect the dough from the sauce; dollop on the sauce, then the rest of the cheese.
Cheese to the edges, then sauce
Bake on the bottom rack of the preheated oven 18 to 20 minutes to crisp the bottom crust, then move to the top rack for browning on top.
Run a tool around the edge so it does not stick and transfer to a cutting board or rack so the bottom does not absorb steam and go soggy.
Getting it out without a soggy bottom