Marianne Martinez
Pan pizza is a thick-crusted, fried-on-the-bottom, puffy, and cheesy delight. While there is no such thing as pan pizza dough, the best results typically come from higher hydration, olive oil-inclusive recipes that more closely resemble focaccia. The dough for pan pizza does not need to be made in a certain way, and regular pizza dough can be used. However, it is important to note that the dough should be allowed to rise for a couple of hours in a well-oiled pan to ensure a super crispy, thick, and crunchy crust.
Can any pizza dough be used for pan pizza?
| Characteristics | Values |
|---|---|
| Dough type | Regular pizza dough can be used for pan pizza. However, the best results come from higher hydration doughs with olive oil that more closely resemble focaccia. |
| Dough preparation | Dough should be left to rise for 2-3 hours before being placed in the pan. |
| Dough consistency | Dough should be slack and spreadable, not workable. |
| Pan type | A cast-iron skillet is recommended for a thick, crispy crust. However, a cake pan, pie dish, or any other type of pan can also be used. |
| Pan preparation | The pan should be greased with oil with a high smoke point, such as grapeseed, peanut, canola, or vegetable oil. |
| Dough placement | The dough should be placed in the pan and spread to the edges, allowing it to come up the sides slightly. |
| Toppings | Sauce should be added to the dough before cheese and other toppings. Fresh mozzarella is not recommended due to its delicate texture and flavour. |
| Baking | The pizza should be baked at a high temperature for 12-15 minutes or until the crust is golden brown and crispy. |
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What You'll Learn
Regular pizza dough can be used for pan pizza
To use regular pizza dough for pan pizza, start by preparing your dough. If making from scratch, mix flour, water, yeast, salt, and olive oil. Knead the dough for about 5 minutes, then let it rise in a greased bowl for about 2 hours until it has doubled in size. If using store-bought dough, follow the package instructions for preparation.
Once the dough is ready, divide it into two even balls if making two pizzas, or store one ball in a sealed container in the refrigerator for later use. Roll and stretch the dough ball with your hands or a rolling pin to form a taut ball with a smooth, elastic top. You can also use your fingers to pinch and smooth out the bottom side of the dough.
Next, prepare your pan. A cast-iron skillet or a cake pan can be used, and it should be greased with olive oil or another oil with a high smoke point, such as grapeseed or peanut oil. Pour a generous amount of oil into the bottom of the pan to ensure the dough doesn't stick and to create a crispy, fried crust.
Place the dough in the prepared pan and press it down, allowing it to come up the sides slightly. Let the dough rise in the pan for another hour or two for a deeper crust. Use your fingertips to press and stretch the dough until it fills the pan evenly, popping any large air bubbles that appear.
Finally, add your toppings. Start with the sauce, spreading it evenly across the dough to the edges. Then, sprinkle with shredded mozzarella cheese and season with salt. Add any additional desired toppings, such as vegetables, meats, or spices. Drizzle with a bit more olive oil, if desired.
Transfer the pan to a preheated oven and bake at a high temperature, typically between 400 and 450 degrees Fahrenheit, for 12 to 15 minutes, or until the crust is golden brown and crispy. And that's it! You've made a delicious pan pizza using regular pizza dough.
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High-gluten flour is best for pan pizza dough
When it comes to creating the perfect pan pizza, the type of flour used in the dough can significantly impact the texture and taste. While regular pizza dough can be used for pan pizzas, high-gluten flour is highly recommended for achieving the desired chewy and crispy consistency.
High-gluten flour, also known as bread flour, contains a higher protein percentage, typically 12% or more, which contributes to its superior performance in pan pizza dough. This higher gluten content results in a dough that is more elastic and easier to stretch without tearing or ripping. It provides the ideal structure for a thick and crispy crust that is characteristic of pan pizzas.
The elasticity of high-gluten flour allows the dough to stretch and expand during the proofing and baking processes without losing its shape. This results in a crust that is airy and chewy, with a satisfying bite. The gluten also helps the dough hold up under the weight of toppings, ensuring that the pizza maintains its structural integrity.
Additionally, high-gluten flour absorbs more water, which contributes to a dough with better hydration. This hydration is crucial in achieving the desired texture and ensuring that the crust doesn't dry out during baking. A well-hydrated dough made with high-gluten flour will produce a crisp exterior while remaining soft and chewy on the inside.
While all-purpose flour can be used for pan pizza dough, it may not yield the same desirable results. All-purpose flour has a lower protein content, typically between 12% and 14%more prone to tearing when stretched. It may also produce a softer dough that is less suitable for the thick and chewy crust characteristic of pan pizzas.
In summary, high-gluten flour is the best choice for pan pizza dough due to its ability to create a chewy, elastic, and structurally sound crust. The higher gluten content results in a more durable and flavourful dough that can withstand the weight of toppings and produce the thick and crispy texture characteristic of pan pizzas.
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Olive oil is essential for the dough and the pan
In addition, olive oil acts as a lubricant, making the dough less sticky and easier to handle and roll out. It also helps to prevent the dough from becoming overhydrated by creating a barrier that stops the dough from absorbing too much moisture from the sauce and toppings. This barrier also helps to preserve the flavour of the dough by preventing other flavours from infiltrating it.
When used in the pan, olive oil allows the dough to spread more easily and reduces friction between the dough and the pan. It also adds another layer of cooking to the exterior of the crust, essentially frying it and creating a crispy, golden texture and flavour.
It is worth noting that while extra virgin olive oil is commonly used, it may not be the best choice due to its low smoke point. Regular pure olive oil, grapeseed oil, or peanut oil are better options for this reason.
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The dough should be left to rise for a few hours
While making pan pizza, it is essential to let the dough rise for a few hours. Leaving the dough to rise for a longer duration, such as 24 hours, can enhance the taste of the crust. This is because the dough needs time to ferment, which allows the yeast to consume the sugars in the flour and convert them into carbon dioxide and alcohol. This process lends airiness and flavour to the pizza crust.
Additionally, a longer rise time improves the interior structure of the dough. A slow rise with a small amount of yeast allows the dough to fully develop the gluten, providing a lovely, holey structure. This is especially important if you are aiming for a thick-crusted, focaccia-like pan pizza.
It is worth noting that the type of flour used also plays a role in the rise time. High-gluten or bread flour is recommended for pan pizza as it yields a chewier and holier dough. However, regular Italian-style pizza dough can also be used, as per some sources.
When letting the dough rise, it is best to keep it in a draft-free, room-temperature environment for at least 8 hours. This allows the dough to spread easily in the pan. If you are planning ahead, you can place the dough in the refrigerator to rise overnight for up to 24 hours. However, be cautious about letting the dough rise for too long, as it may collapse, become gummy, or develop an off taste due to the yeast consuming all the sugars.
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Pan pizza dough can be frozen for future use
When freezing pan pizza dough, it's essential to use a recipe that includes fat, such as olive or vegetable oil, to reduce the formation of ice crystals and minimize their size, which can damage the yeast and gluten. Additionally, increasing the yeast in the recipe by 50% can help maintain its viability during freezing and thawing, especially if you plan to keep the dough frozen for longer than a couple of weeks.
To thaw frozen pan pizza dough, it's best to transfer it from the freezer to the refrigerator and let it sit overnight or for at least eight hours. This slow thawing process helps the yeast activate and ensures the dough is ready for shaping and rising at room temperature. It's important to note that thawed dough will remain fresh for about three days in the refrigerator.
While freezing pan pizza dough is convenient for future use, it may result in a change of texture due to the impact of extreme temperatures on gluten. Depolymerization occurs, causing the protein chains that provide strength to become weaker, which can make the dough more challenging to shape and result in an uneven crust. However, freezing dough allows the yeast to go dormant, preserving the integrity of the gluten and resulting in a strong pizza crust.
Overall, freezing pan pizza dough is a viable option for those who want to prepare their dough in advance and enjoy homemade pizza at their convenience. By following the proper preparation and thawing techniques, individuals can ensure the best results and create delicious pan pizzas with a strong and flavorful crust.
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Frequently asked questions
Yes, you can use any pizza dough for pan pizza. However, for the best results, you should use a dough with higher hydration and olive oil, which will more closely resemble focaccia.
Pan pizza is traditionally made in a cast-iron skillet, but you can also use a cake pan, pie dish, rectangular pan, or a combination of various pans.
To get a crispy crust, choose an oil with a high smoke point, such as grapeseed or peanut oil. Avoid extra virgin olive oil, as it tends to smoke at temperatures above 375°F. Also, make sure to use enough oil, as it allows the dough to spread easily and adds a crispy texture to the crust.
