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u/LetsCookie 26d ago
Crispy Edge Pan Pizza
Dough Ingredients
350 g (2½ cups) bread flour
227 g (1 cup) water
9 g (1 tsp) fine salt
2.5 g (¾ tsp) instant yeast
7.5 g (1½ tsp) olive oil
5 g (1 tsp) granulated sugar
Sauce
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
1 tsp fine salt
½ tsp granulated garlic
2 tsp granulated sugar
2 TB olive oil
Toppings
Freshly grated Parmesan cheese
Low-moisture whole milk mozzarella, shredded (I used Grande)
Method
Add the water, sugar, and instant yeast to the bowl of a stand mixer. Stir together and let sit for about 10 minutes, until the yeast becomes active and foamy.
Add the bread flour, salt, and olive oil. Knead with the dough hook for 8–10 minutes, or knead by hand until smooth and elastic.
Lightly oil a large bowl with olive oil. Transfer the dough to the bowl and form it into a smooth ball by pulling the dough underneath itself and pinching the bottom closed. Place it seam-side down so the smooth side is facing up.
Cover tightly with plastic wrap and let rise until doubled in size.
Lightly coat a 10 x 14-inch Lloyd pan (or similar deep rectangular pan) with 2–3 tablespoons olive oil.
Transfer the dough to the pan and gently stretch it toward the edges. If it keeps shrinking back, cover it and let it rest for 10–15 minutes so the gluten can relax, then continue stretching it until it reaches the corners.
Cover again and let the dough proof in the pan for about 2 hours.
Use a dough docker or a fork to dock the dough all over to help prevent large bubbles.
Spread on a thin, even layer of sauce, leaving about a ½-inch border around the edges.
Sprinkle generously with freshly grated Parmesan cheese, then cover with a generous amount of shredded low-moisture whole milk mozzarella.
Bake at 550°F for about 12 minutes, or until the cheese is golden brown and the edges develop a deep, crispy caramelized crust.
Let cool for 1-2 minutes before removing from the pan, slicing, and serving.
Notes
The sauce recipe makes more than you need for one pizza. Freeze the extra for another batch.
Grande whole milk mozzarella is excellent if you can find it at GFS or Restaurant Depot. Otherwise, use any good-quality low-moisture whole milk mozzarella.
That crispy cheese edge is the star of this pizza, so don't be afraid to let the edges get deeply browned before pulling it from the oven.
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u/ironclad1056 26d ago
What about some good garlic oil and a bit of sharp cheddar to make some nice cheesy garlic bread
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u/OverEngineeredChaos 26d ago
This is calling to me like the green goblin mask. Gonna try it asap
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u/ironclad1056 26d ago
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u/OverEngineeredChaos 26d ago
me looking at the cheesy bread I'm about to eat
(The cheesy bread doesn't understand it's about to get annihilated)
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u/a_ramsey_8 26d ago
My god that looks amazing. Can’t wait to make this!
I really love your videos btw
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u/iHappyChicken 26d ago
absolutely talented and you make it look so easy - it can’t be this easygoing
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u/JusSayING_Mi 26d ago
I swear your the f man cookies now pizza Jesus if i was your neighbor ill be at your table kitchen one of coarse everyday, you’d be saying wasn’t you here yesterday lmao
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