Monday, September 15, 2014

Pan Crust Pizza

Foolproof, no knead crust!

for the dough: (makes 2)
2 1/2 cups bread flour
1 and 1/2 teaspoons kosher salt
1/2 teaspoon instant yeast
1 cup plus 3 tablespoons water

for the pizzas:
1 tablespoon canola oil (do not use extra virgin olive oil), divided
pizza sauce
mozzarella cheese
any toppings you want
(this pizza: turkey pepperoni, bell pepper, olives)

Combine flour, salt, yeast, and water in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising. Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. 

Transfer the risen dough to a well-floured work surface. Divide dough into two pieces and form each into a ball. * note: If you only want to bake one pizza at a time, you can transfer 1 ball of dough to a sealed zipperlock bag or container and store it in the refrigerator for up to 3 days.*

Pour 1/2 a tablespoon of the canola oil into each skillet. (you can use any skillet that is oven proof up to 500 degrees, but if it is not cast iron then it will not make a nice crispy crust). Swirl to coat the bottoms of the pans. 

Place 1 ball of dough in each pan and turn to coat evenly with oil. Use the palm of your hand to gently flatten the dough. It will not spread to the edges yet, but that is okay. It will during this second  rise. Cover the pan tightly with plastic wrap and set out at room temperature -undisturbed- for 2 hours. 

Preheat oven to 500 degrees. Remove plastic wrap from the pans with the pizza dough in them. The dough should now have spread itself to the edges of the pan, if not use your fingers to spread. If there are any large air bubbles, nudge them down with the back of a knuckle. Lift the edges of dough to pull toward the sides of the pan. This will help loosen any trapped air under the dough as well.

Spread the sauce (leave a half inch border for the crust and brush this part with olive oil), sprinkle the cheese, and then add the toppings on each pizza. (The cheese is added before the toppings so that it does not burn while cooking.)

Put into the hot oven and bake for 12-20 minutes. Remove the pizzas and transfer to a cutting board. Let rest for 5 minutes before slicing into wedges.
A little cutie loves her momma's Mushroom Pizza:


Source: Foodie with Family
Pin It!

1 comment:

  1. Thanks Dalia for the amazing crust recipe! Here's what you need for the mushroom pizza:

    sliced mushrooms (cremini and shiitake)
    sliced shallots
    chopped parsley
    *Saute shallots until softened, then remove from pan. Next saute mushrooms and season with salt&pepper. Return shallots to the pan and add a handful of chopped parsley to the mushroom mixture. Assembly and bake according to Dalia's instructions above!