Pizza al trancio (thick Milan-style pan pizza)
Anything with Alvin · ♥ 20.2K likes · 559.1K views · 6 min video
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Ingredients
Method
Techniques
- 450 g zero zero flour
- 5 g dry instant yeast
In a stand mixer combine the 00 flour, instant yeast, kosher salt and water; mix to a shaggy dough, roughly 5 to 8 minutes.
- 4½ g kosher salt
- 300 g water
Turn out and knead to a smooth ball; proof under a moist towel about 30 minutes until doubled.
- 2 can crushed tomatoes
- 1 tbsp salt
- ½ tbsp pepper
- ½ tbsp dried oregano
Blitz the crushed tomatoes, salt, pepper and dried oregano with an immersion blender until smooth.
- oil
Roll the dough out to a disk on a cutting board and transfer to an oiled pan.
Proof a second 30 minutes; spread the sauce in an even circle, pour a lot of oil around the edges to crisp the sides, and sprinkle dried oregano on top.
Sauce and oil around the edges
Bake on a pizza stone preheated at 450F for about 10 minutes; pull and check the bottom for browning with a knife, add oil, and bake about 5 minutes more.
- 300–400 g low moisture mozzarella
- pepperoni
Layer the thinly sliced mozzarella over the top and bake another 10 minutes or so until golden and melted.
Variation: the first pizza came out flat because it proofed somewhere neither warm nor humid enough; redo with both proofs covered by a moist paper towel in heat and moisture, double the cheese, and bake at 500F for better rise.
Cut into six thick slices; chop a slice with a cleaver into square chunks to eat cube by cube, with sauce on the side for dipping.