Why It Functions
Contents
This pan pizza is a crowd-pleaser with its:
- Jet-black, well-worn frying pan exterior
- Crispy, browned edges where cheese has melted
- Stringy mozzarella cheese that stretches across the table
No Rubdown
This no-knead dough method developed by Jim Lahey simplifies the pizza-making process:
- Mix ingredients in a bowl until combined
- Cover and let time do the rest
No Stretching
The loose, moist dough almost stretches itself:
- Form the dough into a ball
- Let it rest, and it will spread out gradually into a disk shape
How to Make a Pan Pizza, Step-by-Step
Action 1: Mix and Proof
Mix flour, salt, yeast, water, and oil in a bowl until just combined. Cover and let rise.
Step 2: Round the Dough
After the dough has risen, punch it down and shape it into a round.
Action 3: Evidence Dough in Cast Iron Pan
Place the dough in a greased cast iron pan and let it rise again.
Steph 4: Touch Up the Dough
Poke the dough to remove any large air bubbles and spread it out to the edges of the pan.
Step 5: Sauce the Dough
Spread your desired sauce over the dough.
Step 6: Add Toppings
Add cheese and your favorite toppings over the sauce.
Step 7: Cook in a Hot Stove
Cook the pizza in a preheated hot oven until the crust is golden brown and the cheese is melted and bubbly.
Tips from our Bakers
- For a less soggy pizza, stick to the recommended sauce and cheese quantities.
- Feel free to experiment with different toppings, such as vegetables, meats, and alternative sauces.
