Deep Dish Pan Pizza Recipe from Country Grocer


Deep Dish Pan PizzaRecipe by Chef Heidi Fink Prep time 30 mins Cook time 30 mins Ready in 1 hour Yield 1 large pizza A deeply crispy crust and a flexible rise time on this airy no-knead yeast dough is the secret to a pizza the whole family will love! Ingredients Pizza Dough 472 g (3-1/3 cups) all purpose flour 4 ml (¾ tsp) instant yeast 7.5 ml (1-1/2 tsp) salt 375 g (1-1/2 cups) cold water (approx 50 F) 15 ml (1 Tb) olive oil, plus more for the pan Pizza Sauce 1 jar (680 ml) passata rustica tomatoes OR 1 large can whole tomatoes, pureed 4 cloves garlic, finely minced 10 ml (2 tsp) oregano, crushed 2.5 ml (½ tsp) chili flakes 30 ml (2 Tb) olive oil 5 ml (1 tsp) salt 5 ml (1 tsp) sugar Pizza toppings of choice (cheese, pepperoni, mushrooms, ham, pineapple, vegetables, etc) Directions PIZZA DOUGH: In a large bowl mix together the flour, instant yeast, salt, water, and olive oil. Mix until all flour is thoroughly moistened and a shaggy dough forms. DO NOT KNEAD. NOTE: for a room temperature rise, use cold water that is about 50 F / 10 C. For a fridge rise, use warm water that is about 100 F / 38 C. Cover dough and let rise at room temp 8 to 12 hours (if you used cold water) OR let it rise in the fridge 16 to 24 hours (if you used warm water). The flexible rising time means you can make the dough the day before and leave it in the fridge until ready to use. Once the dough has risen, transfer it to a 10 x 15 sheet pan that has been well-oiled with olive oil. Gently spread the dough out evenly to the edges. You might need to let it rest for about 10 to 20 minutes to get the full stretch to the egdes of the sheet pan. Don’t force it. Liberally coat top of dough with oil so it doesn’t dry out. LET RISE A SECOND TIME at room temp for about 2 hours until doubled in height, puffed and jiggly when you gently shake the pan. Use this time to make the sauce and toppings, if needed. PIZZA SAUCE: In a large saute pan, combine oil, garlic, oregano & chili flakes. Heat together over medium until fragrant about 1 minute. Add puree tomatoes, salt & sugar. Simmer for about 20 minutes. Remove from heat and let cool. BUILD THE PIZZA: Preheat oven to 500 Gently cover the top of the dough to the edges with a thin layer of the sauce. Add the grated cheese first, right to the edges, then scatter pepperoni or other toppings all over. Bake 10 minutes, reduce heat to 450 and bake ten minutes longer. Remove from oven. Let pizza sit in the pan for a few minutes before using a thin metal spatula to loosen the pizza around the edges and get it out of the pan onto a large cutting board. Cut and serve.

Directions

PIZZA DOUGH: In a large bowl mix together the flour, instant yeast, salt, water, and olive oil. Mix until all flour is thoroughly moistened and a shaggy dough forms. DO NOT KNEAD.
NOTE: for a room temperature rise, use cold water that is about 50 F / 10 C. For a fridge rise, use warm water that is about 100 F / 38 C.
Cover dough and let rise at room temp 8 to 12 hours (if you used cold water) OR let it rise in the fridge 16 to 24 hours (if you used warm water).
The flexible rising time means you can make the dough the day before and leave it in the fridge until ready to use.
Once the dough has risen, transfer it to a 10 x 15 sheet pan that has been well-oiled with olive oil. Gently spread the dough out evenly to the edges. You might need to let it rest for about 10 to 20 minutes to get the full stretch to the egdes of the sheet pan. Don’t force it. Liberally coat top of dough with oil so it doesn’t dry out.
LET RISE A SECOND TIME at room temp for about 2 hours until doubled in height, puffed and jiggly when you gently shake the pan. Use this time to make the sauce and toppings, if needed.
PIZZA SAUCE: In a large saute pan, combine oil, garlic, oregano & chili flakes. Heat together over medium until fragrant about 1 minute. Add puree tomatoes, salt & sugar. Simmer for about 20 minutes. Remove from heat and let cool.
BUILD THE PIZZA: Preheat oven to 500
Gently cover the top of the dough to the edges with a thin layer of the sauce.
Add the grated cheese first, right to the edges, then scatter pepperoni or other toppings all over.
Bake 10 minutes, reduce heat to 450 and bake ten minutes longer.
Remove from oven. Let pizza sit in the pan for a few minutes before using a thin metal spatula to loosen the pizza around the edges and get it out of the pan onto a large cutting board. Cut and serve.

Deep Dish Pan PizzaRecipe by Chef Heidi Fink

Ingredients

Directions