Pan Pizza (yeast)
Course:
Dinner
Ingredients
Pizza Dough
- 228 grams Bread Flour
- 7.2 grams Salt
- 2.9 grams Dried Yeast
- 198 grams Water
- 5.8 grams Olive Oil
Toppings
- Pizza Sauce
- Mozzarella (low moisture version)
Steps
This makes 1 pizza in a 12" cast iron skillet.
Night before:
- Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a spoon until no dry flour remains.
- Cover the bowl tightly with plastic wrap, making sure that the edges are well sealed. Then let rest at cool room temperature (no warmer than 24C) for 8-24 hours. Dough should rise dramatically.
Next day (~3 hours before cook time):
- Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface.
- Shape the dough into a tight dough ball.
- Pour 2 tablespoons of olive oil into the bottom of a 12-inch cast iron skillet.
- Place the dough into the pan and turn to coat evenly with oil.
- Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan.
- Cover tightly with plastic wrap and let it sit at room temperature for 2 hours (>24C may need less time; <18C will need more).
- When there are 30 minutes remaining, adjust an oven rack to the middle position and preheat the oven to 290C conventional.
- After the entire 2 hours, the dough should be mostly filling the pan up to the edges. Use your finger tips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape, then repeat, moving around the dough until there are no air bubbles left and the dough is evenly spread around the pan.
Prepare pizza & bake:
- Top the round of dough with pizza sauce, spreading it to the very edge with the back of a spoon.
- Optional: sprinkle garlic powder around the crust area.
- Sprinkle evenly with mozzarella cheese, all the way to the edges.
- Add other toppings as desired.
- Transfer pan to the oven and bake until the top is golden brown and bubbly -- 12-15 minutes.
- Immediately sprinkle with grated parmesan cheese, if desired.
- Using a thin spatula, loosen the pizza and peek underneath. If the bottom is not as crisp as desired, place on hob and cook on medium heat until crisp.
Freezing:
To freeze a dough portion, par-bake it:
- Prepare dough in skillet as normal.
- Just before putting in oven, poke a few holes in the dough with a fork. This prevents it from bubbling.
- Bake for 5-7 minutes or until:
- Dough fully puffed and set
- Surface dry (not shiny/raw)
- Very light color — pale, not browned
- Bottom just starting to color slightly
- If it puffs up while baking, quickly open the oven and poke it down again.
- Remove from oven and transfer to a wire rack to cool completely.
- Apply a light layer of tomato sauce.
- Add cheese, followed by toppings.
- Freeze uncovered on a tray until solid (1–2 hours).
- Once frozen, wrap in cling film, followed by foil (or a plastic bag if you have one big enough). Return to freezer.
- Cook from frozen for 15-18 minutes.
Source: https://www.seriouseats.com/foolproof-pan-pizza-recipe