Circle Pizza, Rectangle Pan: Tips And Tricks

If you're looking to cook a frozen circular pizza on a rectangular pan, you've got a few options. You could try reshaping the pizza into a rectangle or square, which will fit more easily onto a rectangular pan. This can be done by cutting the pizza into triangles and rearranging them, or by stretching the dough to fit the pan. Alternatively, you could simply place the pizza in the centre of the pan and cook it as it is.

Let the dough rest for 10-15 minutes to prevent the gluten from tightening

Allowing the dough to rest for 10-15 minutes is an important step in the pizza-making process. This resting period allows the gluten to relax, which makes the dough softer and easier to stretch. If you don't let the dough rest, you may find that it is quite springy and difficult to shape. This is because the gluten tightens up pretty quickly when shaping, and a rest gives it time to loosen.

During the resting period, the dough will continue to absorb water, which is essential for gluten development. This, in turn, helps the dough to form its shape and structure. The starches in the dough will also absorb water, which makes the dough easier to handle and can shorten the time needed to fully knead it.

The resting period also gives the yeast in the dough time to feed on sugars and release carbon dioxide. This process is crucial for the dough to rise. If the yeast doesn't have enough time to do this, the dough will be flat and unpleasant.

Additionally, allowing the dough to rest will enhance the flavour. This is due to the fermentation of the yeast, which releases carbon dioxide. A longer resting period will result in a brighter and more complex flavour.

If you are making a rectangular pizza, it is especially important to let the dough rest before trying to get it to the edges of the pan. This will ensure that the dough is soft and pliable, and less likely to tear or become misshapen during stretching.

Use a square or rectangular baking tray to stretch the dough

Using a square or rectangular baking tray to stretch the dough for your frozen pizza is a great way to ensure a mess-free, evenly-shaped pizza. Here's a step-by-step guide to help you achieve the perfect rectangular pizza base:

Step 1: Choose the Right Tray

Select a square or rectangular baking tray that is the right size for your pizza. Ensure it is large enough to accommodate the dough as it stretches.

Step 2: Prepare the Dough

Take your frozen pizza dough out of the freezer and let it thaw at room temperature for about 30 minutes to an hour. This will relax the gluten in the dough, making it easier to shape. Place the dough in an oiled mixing bowl and cover it. This will prevent the dough from drying out.

Step 3: Oil the Tray

Generously coat your chosen baking tray with oil or any other suitable cooking oil. Oil is preferable to flour in this case, as it will help the dough stretch and also promote browning and a crispy crust.

Step 4: Transfer Dough to the Tray

Once the dough has thawed and is feeling softer, transfer it to the oiled baking tray. At this stage, you can also coat the dough itself with a little oil to prevent sticking and promote stretching.

Step 5: Start Stretching

Now for the fun part! Begin stretching the dough towards the edges of the tray. You can use your fingers and knuckles to gently flatten and stretch the dough. For a rectangular pizza, focus on pulling and stretching the corners of the dough.

Step 6: Let the Dough Relax (Optional)

If your dough is resistant and keeps springing back, don't force it. Instead, let it rest for about 10-15 minutes. This will allow the gluten to relax, making it easier to stretch. You may need to repeat this step a few times if the dough is still tight.

Step 7: Final Touches

Once you've stretched the dough to the edges of the tray, give it a final once-over. If there are any thin spots or holes, gently stretch and patch them up. If the dough has shrunk a little, that's okay; just stretch it out again gently.

And there you have it! You're now ready to add your favourite toppings and bake your delicious rectangular pizza. Enjoy the fruits of your labour!

Coat the dough in oil to prevent it from drying out and make it easier to stretch

To prevent your pizza dough from drying out and make it easier to stretch, you should coat it in oil. This is especially important if you are leaving your dough to rise in the fridge overnight, as the cold, dry air can cause the dough to dry out.

Firstly, you will need to gather a few things: a bowl that is two to three times larger than the amount of dough, oil to grease the bowl, and a clean, lint-free cloth or towel. The oil can be any number of ingredients that you typically use for greasing when baking or cooking. The most common options are butter, shortening, and cooking oil, and olive oil is one of the best options.

Once you have your ingredients and utensils, you can begin coating your dough. Start by greasing your bowl with oil, ensuring that all sides have a nice, light coating. Try to avoid pools of oil at the bottom of the bowl. Next, place your dough in the bowl and slide it to one side, turning it upside down so that the now-exposed top is also greased. Finally, cover the bowl with a clean cloth to keep out any drafts and set it aside to rise.

If you are planning to leave your dough in the fridge, it is recommended to use an airtight container or a food-safe trash bag instead of a cloth to prevent the dough from drying out. You can also use a damp kitchen towel, but keep in mind that it may dry out over time, so it's best to check on it occasionally.

Coating your pizza dough in oil will not only prevent it from drying out but also make it easier to handle and stretch. So, the next time you're preparing pizza dough, don't skip this important step!

Stretch the dough by holding it off the counter and slowly moving your hands around the edge

To stretch the dough by hand, first, dust your work surface with a generous amount of flour. You can also dust the top of the dough with flour to absorb any residual oil. This will prevent the dough from becoming sticky and hard to handle as you stretch it.

Next, define the outer crust by pressing your fingers into the dough about half an inch from the edges. Spin the dough against the counter and repeat this process all the way around. This step is optional but will help protect the crust from getting too thin as you stretch the dough.

Now, gently pick the dough up from the far edge and hold it upright, letting it stretch down towards the counter. Rotate the dough through your hands, letting it continue stretching until it's about eight or nine inches across or until it doesn't seem to want to stretch any further. The dough will be toughest at this point and may resist being stretched further—that's okay. Don't rush it. You're asking the gluten network in the dough to do a lot, and the more it stretches, the easier it will become. So be patient.

Slide a hand under the dough, with your palm and fingertips against the counter. Stretching the dough on the backs of your hands creates a softer, sloped surface that's less likely to tear the dough than if you held your hands with your palms and fingertips (and fingernails!) facing up.

With the dough resting on the back of one hand (up your wrist if the dough needs more support), use your other hand to stretch and rotate the dough. Keep the first hand stationary while moving the dough with the other. You may find it easier to kind of bounce the dough on your stationary hand to prevent sticking.

If holding one hand stationary doesn't work for you, try placing the dough across the backs of both hands with your fingertips curved down towards the counter. Hold your hands close together, then stretch gently away from each other. Rotate the dough and repeat.

When you're doing it right, it will feel right. If it doesn't feel right, keep adjusting your hands and the dough until it does.

Seal the dough together with clean hands and make an edge around the lip of the pan

To seal the dough together with your clean hands, you can try a few different methods. Firstly, ensure your hands are cold, as puff pastry works best when cold. Run your hands under cold water, or squeeze an ice-filled plastic bag, to cool them down. Then, take the two edges of the dough and roll them together where they meet, so that you have four layers of dough. This will create an airtight seal. You can also try taking a small amount of water or egg wash on your finger, and running it along the edges of the dough. Then, press the edges together. This method is especially good for sealing puff pastry.

If you are sealing a stuffed pizza, you can pinch the edges of the dough together, or press them with the tines of a fork, similar to how you would seal a pie crust. You can also use a pastry crimper to seal the edges of the dough and add decoration. This tool will cut the dough and give a beautiful edge to your pizza.

If you are using puff pastry, be sure not to get it too warm when working with it, and only use your fingertips. If any cracks form, rub a little water on them and press to seal.

Frequently asked questions