Prepping Pizza Pans: No Cornmeal

Preparing a pizza pan for dough without cornmeal is simple. For a traditional pizza pan, pour a tablespoon of cooking oil onto the pan's surface and use a paper towel or basting brush to coat the entire surface. If you prefer, you can also use non-stick cooking spray instead of oil. For perforated pizza pans, place the pan on paper towels and spray the surface with non-stick cooking spray. You can omit the cornmeal if you don't like the texture it gives to the pizza crust.

Use oil to grease the pan

Using oil is an effective way to prep your pizza pan and prevent your dough from sticking to the surface.

The Best Oils to Use

When it comes to choosing an oil, olive oil is a good option. It has a distinct flavour that pairs well with pizza, and it's a healthier alternative to butter or margarine due to its high content of antioxidants and unsaturated fats.

How Much Oil to Use

You'll want to use a tablespoon of oil to grease the pan adequately. If you're using a perforated pizza pan, place it on paper towels first to prevent any mess.

Applying the Oil

To apply the oil, you can use a paper towel or a basting brush. Simply pour the oil onto the pan and use your chosen tool to coat the entire surface evenly.

Benefits of Using Oil

Using oil to prep your pizza pan offers several advantages. Firstly, it ensures that your dough doesn't stick to the pan, making it easier to remove your pizza once it's cooked. Additionally, the oil can add flavour and crispness to your pizza crust.

Other Options

While oil is a great option, you can also use non-stick cooking spray or butter to grease your pizza pan. However, keep in mind that the choice of grease will impact the flavour and texture of your final pizza.

Dust the pan with flour

Dusting the pan with flour is a crucial step in preparing a pizza pan for dough, especially if you don't have cornmeal. This technique ensures that your pizza dough doesn't stick to the pan, making it easier to remove your pizza once it's cooked. Here's a step-by-step guide to dusting your pizza pan with flour:

Step 1: Choose the Right Flour

Select a flour suitable for pizza dough preparation. While you can use all-purpose flour, some people prefer to use a specific type of flour for a more authentic or crispy crust. For instance, semolina flour or rice flour can be used to create a unique texture and flavour.

Step 2: Prepare the Pan

Start by greasing your pizza pan with oil or non-stick cooking spray. This step is essential to ensure that your pizza doesn't stick to the pan. You can use a paper towel or a basting brush to evenly coat the pan's surface with oil. If using a perforated pizza pan, place it on paper towels before greasing to avoid making a mess.

Step 3: Dust with Flour

Once the pan is greased, it's time to dust it with flour. Sprinkle a generous amount of flour onto the pan, ensuring that it covers the entire surface. Use your hands or a sieve to evenly distribute the flour. Don't be afraid to use enough flour to create a thick layer, as this will help prevent sticking.

Step 4: Shape the Dough

After dusting the pan, it's time to shape your pizza dough. Gently flatten the dough into a disc using your hands or a rolling pin. Try to get it as close to the size of your prepared pan as possible. If the dough keeps shrinking back, cover it lightly and let it rest for a few minutes before trying again.

Step 5: Place the Dough on the Pan

Carefully transfer your shaped dough onto the floured pan. Stretch and flatten the dough to fit the pan, using your hands or a rolling pin. Be gentle to avoid tearing the dough. Once the dough is in place, you can use your fingers to create a lip around the edges for a thicker crust.

Step 6: Let the Dough Rest

Before adding any toppings, let the dough rest for a few minutes. This step allows the gluten in the flour to relax, making the dough less likely to shrink or become tough. It also gives you time to prepare your toppings and preheat your oven.

Step 7: Add Toppings and Bake

Finally, it's time to add your favourite pizza toppings! Sauce, cheese, and your choice of vegetables or meats can be added. Just remember not to overload the pizza, as too many toppings can weigh down the dough and affect cooking. Bake your pizza in a preheated oven at a high temperature, typically around 475°F (246°C), until the crust is golden brown.

Pre-bake the dough for a crispier crust

Pre-baking your pizza dough can make for a crispier crust. The length of time you should pre-bake the dough depends on a few factors, such as the type of dough and the toppings you'll be adding. For a crispier crust, it is recommended to pre-bake the dough for about 10 minutes before adding your toppings. If you're using a thin crust, you won't need to pre-bake it for very long. However, if you're using a thicker crust, you'll need to bake it for longer to ensure it's cooked all the way through.

No matter the type of dough, it is important to preheat your oven to the temperature recommended on the package or recipe. For a crispier crust, a higher temperature is generally better. For example, baking at 450°F (232°C) for 10 to 15 minutes will give you a crisp crust, golden brown spots, and a fluffy interior. You can also bake at an even higher temperature of 800°F (427°C) for a crispy base and a puffy crust.

If you want to ensure your pizza doesn't stick to the pan, you can grease the pan with oil or non-stick cooking spray and sprinkle it with cornmeal. However, if you don't like the texture cornmeal gives to the pizza crust, you can omit it.

Use a rolling pin to stretch the dough

Using a rolling pin to stretch out your pizza dough is a great method, but it can sometimes cause the dough to tear. The dough may also keep shrinking back on itself, making it difficult to get a large enough disc. However, there are ways to prevent this from happening.

Firstly, make sure your dough is at room temperature before you start stretching it. Then, place the dough on a well-floured surface or countertop. You can also coat your rolling pin with excess flour to prevent the dough from sticking to it. If you don't have a rolling pin, you can use a wine bottle or a smooth, round jar.

If you're finding that your dough is too sticky, you can try chilling it in the refrigerator before flattening it. You can also apply vegetable oil to the surface of the dough, but this method is not suitable for pastries. Alternatively, you can freeze the dough ahead of time, as the ingredients will begin to dissolve once set, making the dough a little warmer.

When using a rolling pin, start by placing the dough ball on your floured surface and flattening it slightly with your palms. Then, use the rolling pin to roll out the dough into a flat disc, rotating it to ensure it stretches evenly into a circle. Leave the outer edges a little thicker for the crust. Keep rolling until the dough is the desired size and thickness, being careful not to make it too thin, as it may tear.

Now that your dough is stretched and ready, it's time to add your favourite toppings and bake your pizza!

Add toppings and bake

Once you've prepped your pizza pan and dough, it's time for the fun part: adding toppings and baking your pizza!

First, using your fingers, push dents into the surface of the dough to prevent bubbling. Then, brush the dough lightly with olive oil to prevent the crust from becoming soggy.

Now, it's time to add your toppings! The options are endless, but here are some popular choices:

• Margherita: Tomato sauce, mozzarella, and basil.
• Supreme: Pizza sauce, mozzarella, pepperoni, sausage, green bell pepper, black olives, and red onions. You can also add sautéed mushrooms or hot peppers.
• Quattro Formaggi: Mozzarella, Parmesan, Pecorino, and gorgonzola cheese.
• Spinach Artichoke: Olive oil, mozzarella, Parmesan, garlic, sautéed spinach, and artichoke hearts.
• Cheese: Tangy pizza sauce with shredded and fresh mozzarella.
• Red Pepper with Feta: Pizza sauce, mozzarella, roasted red pepper strips, and feta cheese, topped with fresh oregano.
• Taco: Refried beans, Mexican cheese, tomatoes, black olives, green onion, lettuce, and tortilla chips, drizzled with ranch.
• White (Pizza Bianca): Either a white sauce like alfredo or a fine brushing of olive oil, with ricotta, mozzarella, and Parmesan cheese.
• Pesto: Basil pesto, mozzarella, and thinly sliced tomatoes, with a pinch of salt.
• Greek: Tomato sauce, mozzarella, spinach, black olives, tomatoes, and red onion, topped with feta cheese.
• Seafood: Shrimp and scallops sautéed with garlic, with ricotta, mozzarella, red onion, and herbs.
• Olive: Briny green and black olives, red onion, salty capers, and mozzarella cheese.
• Goat Cheese: Pizza sauce, mozzarella, and dollops of goat cheese, topped with fresh basil.
• Breakfast: Tomato sauce, mozzarella, scrambled eggs, sausage (optional), bell peppers, and red onion.
• Mushroom: Sautéed mushrooms with fresh thyme and oregano, olive oil, mozzarella, dollops of goat cheese, and fresh herbs.
• Arugula: Any toppings you like, topped with peppery baby arugula dressed with olive oil and salt after baking.
• Shrimp and Ricotta: Garlicky, buttery shrimp with ricotta, mozzarella, and Parmesan cheese.
• Burrata: Margherita pizza with gooey burrata cheese added halfway through the cook time.
• Pickle: Creamy garlic dill sauce, gooey cheese, and pickles.
• Everything Basil: Basil pesto, mozzarella, and a huge handful of fresh basil leaves.
• Jalapeno: Salsa verde, mozzarella, jalapeno, zucchini, and sweet corn.
• Spinach and Herb: Garlicky ricotta, mozzarella, Parmesan, herbed spinach, and colourful vegetables.
• Truffle: Savoury mushrooms, gooey mozzarella, and a drizzle of truffle oil.
• Spicy Diavola: Tomato sauce, Kalamata olives, spicy peppers, and mozzarella cheese.
• Avocado: Pizza sauce, mozzarella, bell peppers, red onion, avocado, and goat cheese, topped with fresh basil.

After you've added your desired toppings, it's time to bake your pizza! Place it in the preheated oven and bake for 13-15 minutes, or until the crust is golden brown.

Once your pizza is baked to perfection, let it cool for a few minutes before slicing and serving. Enjoy the fruits of your labour!

Frequently asked questions