Pour In The Pan Pizza
This pizza is delicious and crunchy!
Ingredients
200 g (1.5 cups) bread flour
170 g (3/4 cup) water (heated to 110 F, 43C)
10g (2 1/4 tsp) active dry yeast
3 g (1/2 tsp) table salt
Olive oil
Toppings of your choice: I use grated Mozzarella and Parmesan cheeses, 2 large tomatoes (sliced), 1 tsp of oregano and some olive oil to drizzle on top.
Directions
- With a spatula, mix flour, water, yeast, and salt in a bowl until well blended. Place in a well-oiled bowl, cover with cling film and let rise 4 hours in a warm spot.
- Pour a few tablespoons of olive oil onto a 9-inch pizza pan. Pour out the pizza dough onto the oily pan, cover with cling film and let rest 20 minutes.
- Preheat oven to 500F. (260C, Gas Mark 10)
- Carefully tap out the pizza dough with oiled fingers to fit the pan and let sit 20 minutes.
- Sprinkle with toppings. Bake for 12-14 minutes.
- Let the pizza cool in the pan on a rack for a few minutes.
Recipe Video Instructions
Notes
- This dough really sticks to the pan because of the oil, which is needed to make the crisp crust. Just take a good metal spatula and take your time removing it from the pan to serve.
- I LOVE a saucy pizza, but this can cause sogginess in the middle of the pizza, so the least amount of wet ingredients is recommended!
