Marianne Martinez
Pizza is a beloved dish worldwide, and making it at home can be a fun activity for the whole family. The crust is a crucial component of any pizza, and achieving the perfect base for your pie involves several steps. The first step is choosing the right pan, with cast iron skillets being the traditional choice for a deep crust, but any oven-safe pan will do. Next, you'll need to prepare your dough, which typically involves mixing flour, salt, yeast, water, and oil, and letting it rise. Once your dough is ready, you can press it into your pan, making sure it comes up the sides a little. It's important to check for air bubbles and ensure an even layer of dough. After adding your toppings, it's time to bake! The ideal oven temperature and baking time will depend on your preferences for crust thickness and texture. Finally, let your pizza rest on a cooling rack for a few minutes before slicing and serving.
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What You'll Learn
- Choose the right pan: cast iron for a deep crust, or a pie dish, rectangular pan, or smaller pans
- Prepare the pan: lightly oil the pan, or use Crisco for a fried crust
- Press the dough into the pan: use your fingers to press the dough evenly across the pan
- Allow the dough to rest: cover the pan and let the dough rest at room temperature for 2 hours
- Bake the crust: place the pan in a hot oven, preheated to 425-550°F (220-290°C)
Choose the right pan: cast iron for a deep crust, or a pie dish, rectangular pan, or smaller pans
When it comes to choosing the right pan for your crust dough, there are a few options to consider: cast iron for a deep crust, a pie dish, a rectangular pan, or smaller pans. Each option will give a slightly different result, so it's important to choose the one that best suits your desired outcome.
If you're looking for a deep crust, a cast-iron skillet is the perfect choice. Cast iron retains heat well and helps to create a consistent temperature throughout the baking process, resulting in a beautifully baked bottom crust. The best pie crusts are often achieved by combining chilled dough with the heat of a hot oven, which can be easily accomplished with a cast-iron pan. To use a cast-iron skillet, simply roll out your dough to about 1/4 inch thick on a lightly floured surface, then use a rolling pin to transfer it to the skillet. Trim any excess dough, leaving about 1/2 inch all around, and tuck the excess under itself, crimping the edges as desired.
For a standard pie, a pie dish is a suitable option. However, it's important to note that a pie pan cannot always be substituted for other types of pans. If you're using a 9" x 13" rectangular pan or a jelly roll pan, for example, you'll need to adjust the amount of crust and filling accordingly. You may need to double the crust and filling to ensure the thickness of the pie remains the same.
A rectangular pan can be a great option if you're looking to make a slab pie. This type of pan can be easily substituted for a standard pie plate, but you'll need to increase the amount of crust to account for the larger surface area.
If you're making smaller pies or tarts, you can use smaller pans such as a tart pan with a removable bottom or a springform pan. These pans typically have a larger diameter than a standard pie pan, so you may need to adjust the amount of crust accordingly.
No matter which type of pan you choose, the key to a great crust is to treat the dough gently and ensure it is well-chilled before filling and baking. This will help create a flaky, tender crust that is sure to impress.
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Prepare the pan: lightly oil the pan, or use Crisco for a fried crust
To prepare the pan, you can lightly oil it with olive oil, or use Crisco for a fried crust. Grease the inside of a large skillet or baking pan with olive oil. You can also use a non-stick spray.
If you want a fried crust, the buttery version of Crisco is a great option. It adds a delicious flavour to the crust. Use a non-stick spatula to gently lift the cold dough from the fermentation bowl and place it into the Crisco-greased pan.
Once the dough is in the pan, use greased fingers to gently press it out across the entire pan. Aim for one even layer of dough. If the dough is tight and not pliable, cover the pan with plastic wrap and let it rest for 15 minutes. Then try again.
Finally, cover the pan with plastic wrap and leave it to rest at room temperature for 2 hours. If your house is cooler than 72º F, place the pan in the oven with the light on to help it reach the ideal proofing temperature of 75º F.
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Press the dough into the pan: use your fingers to press the dough evenly across the pan
Pressing the dough into the pan is a crucial step in achieving the perfect pizza crust. After mixing and shaping your dough into a disc, it's time to transfer it to your chosen pan. For a pan pizza, a cast-iron skillet or a heavy-duty cast-iron pan is traditionally used to achieve that signature deep crust. However, you can also use a pie dish, a rectangular pan, smaller pans, or any oven-safe pan you have available.
Before placing the dough in the pan, ensure it is well-floured or greased to prevent sticking. You can use olive oil or a product like Crisco to grease the pan, which also adds flavour to your crust. Once the pan is prepared, gently place your dough in the centre and begin to press it into the pan using your fingers. This step requires a gentle touch, ensuring the dough is evenly distributed and forms a consistent layer across the entire pan. Aim for a thickness of about 1/3 of an inch, creating a nice base for your toppings.
As you press the dough, be mindful of any air bubbles that may form underneath. Lift an edge of the dough and gently work your way around the pan to release any trapped air, repeating this process as needed. This step is crucial, as air bubbles can prevent the crust from browning and crisping evenly. Additionally, you can use your fingers to create an indent around the edge of the dough, defining the crust and ensuring it doesn't get too thin as you stretch and press it into the pan.
If you find that your dough is tight and not pliable, don't force it. Instead, cover the pan with plastic wrap and let the dough rest for about 15 minutes before trying again. This resting period will help relax the dough, making it easier to work with and shape. Remember, the goal is to achieve an even layer of dough, creating a consistent base for your pizza toppings.
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Allow the dough to rest: cover the pan and let the dough rest at room temperature for 2 hours
Allowing your dough to rest is an important step in achieving the perfect crust. After spreading the dough into your chosen pan, cover it and let it rest at room temperature for around 2 hours. This will give your dough the right elasticity and make it easier to stretch and shape.
During this resting period, the dough will rise, so it's important to cover the pan to prevent the dough from drying out and forming a skin, which can hinder this process. If your room temperature is below 72º F, it is recommended to place the covered pan in your oven with the oven light on. The residual heat from the light will bring the temperature closer to the ideal proofing temperature of 75º F, optimizing the environment for your dough to rise.
The duration of the rest period is crucial. Insufficient time may result in dough that is tight and difficult to stretch, while leaving the dough at room temperature for too long can lead to over-proofing, making it challenging to manage. The recommended rest time of 2 hours strikes a balance, ensuring the dough becomes pliable and easy to work with while minimizing the risk of over-proofing.
Additionally, the resting period allows the gluten in the dough to relax, improving the overall texture of your crust. This step is especially important if you are aiming for a thick, robust crust that can support a generous amount of toppings. By letting the dough rest, you give the gluten network time to relax, resulting in a more tender and airy crust.
In summary, allowing your dough to rest covered for 2 hours at room temperature is a crucial step in the crust-making process. It ensures your dough becomes pliable and easy to work with, optimizes the gluten structure for a better texture, and creates the ideal conditions for the dough to rise, setting the foundation for a delicious and robust pizza crust.
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Bake the crust: place the pan in a hot oven, preheated to 425-550°F (220-290°C)
When making a pan pizza, the oven temperature depends on the type of crust you want. For a thick, robust crust that can handle heavy toppings, a hotter oven is better. The maximum temperature of most ovens is 550°F (290°C), and this temperature produces more microbubbles on the exterior, giving your pizza more crunch and character. These microbubbles form because the air and water vapour inside the dough expand rapidly under high heat, filling up and stretching out gluten-walled bubbles before they harden and crisp.
However, baking at too high a temperature can impede ovenspring by setting up the crust too quickly. Therefore, you may want to preheat your oven to a lower temperature, such as 425°F (220°C).
Once your oven is preheated, place your pan in the oven and let it cook for 11-15 minutes or until done. To check if your pizza is done, gently lift the crust with a spatula and peek underneath. You are looking for a crisp, golden brown bottom. You can also take the internal temperature of the crust with an instant-read thermometer. You are looking for a temperature of 200-210°F.
If you are baking a sourdough loaf, preheating and baking at 400°F/204°C should also work. However, baking at 550°F/288°C may be too hot and could result in a closed crumb and a crust that sets up too quickly.
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Frequently asked questions
Grease the inside of your pan with olive oil or butter.
Use a non-stick spatula to gently scrape the dough from the bowl into the pan.
Use greased fingers to gently press the dough across the entire pan. Make one even layer of dough, ensuring it comes up the sides a little.
Cover the pan with plastic wrap and let the dough rest for 15 minutes.
Use acetate cake collars on the inside of your pan. You can simply peel them away, wash, and reuse.
