Deep dish pan pizza with an enriched dough
Binging with Babish · ♥ 104.4K likes · 4M views · 14 min video
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Ingredients
Method
Techniques
- 240 g bread flour
Combine the bread flour and instant yeast in a bowl and whisk to disperse.
- 1½ g instant yeast
- 170 g water
- 15 ml olive oil
- 4 g kosher salt
Add the water and the olive oil, mix just to combine, then add the kosher salt and mix until no dry spots remain.
- 2–3 tbsp olive oil
Lubricate a 10 inch cast iron skillet with two to three tablespoons of olive oil, dump the dough ball in, flip to coat and press it out to fill the bottom, resting 15 minutes under plastic wrap if it resists.
Leave out of the fridge about an hour and a half before topping and baking, and preheat a pizza stone at 550F for at least an hour.
- San Marzano tomatoes
- low moisture mozzarella
- thick sliced pepperoni
Top with San Marzano tomatoes, a thick layer of low moisture mozzarella spread to the edges, thick sliced pepperoni and optional grated Parmesan.
- freshly grated Parmesan
Bake 10 to 15 minutes, rotating once halfway, until melty, bubbly and brown.
Rest at least 10 minutes to reabsorb the oil and let the bottom crunch up; if it is not crunchy enough, put the whole pan on the stove top over medium heat two to three minutes.