Pan Pizza Dough Recipe

Pan Pizza Dough Recipe

Making pizza at home on a baking stone is all fine and wonderful that is unless you don’t have one. However that doesn’t mean you can’t make and equally amazing pizza at home. If you just have an oven and a baking sheet and want to make delicious pizza at home this dough recipe is for you. This flavorful pizza dough recipe bakes up with a great color and a refined classic pizzeria flavor. Achieving a perfect bake on the top and bottom of a pan pizza is part recipe and part technique, this recipe comes out perfect every time due to the sugar content of the dough, placement in the oven and baking temperature. Use it for a classic pepperoni or cheese pizza or go all out with your choice of creative toppings, this dough will work perfect for any combination.

Tools and Equipment Used

Ingredients

%

Weight*

Volume

Water, cool 67 168g 1/2 cup & 4 tbsp
Active Dry Yeast 1.2 3g 1/2 teaspoon
Sugar, granulated 6 15g 1 tablespoon
Bread Flour** 100 250g 2 level cups
Salt 2 5g 1 teaspoon
Olive Oil*** 6 15 1 tablespoon
* Use volume measurement for anything under 10 grams for digital scales measuring in 1 gram increments as measuring 5 grams on a 1 gram accuracy scale leaves you with a 20% possible variance at best.
** Prefered bread flour brandsKing Arthur Bread Flour, Molino San Felice 00 Flour, Giusto’s High Performer High Protein Unbleached Flour, General Mills All Trumps Flour, King Arthur Sir Lancelot Unbleached Hi-Gluten Flour. Substituting All-Purpose Flour: Mix 1 teaspoon of Vital Wheat Gluten per 1 cup of AP flour (125g)
*** Plus extra for Step 6 & Step 10

Directions

  1. Mix water, yeast and sugar together in a medium bowl. Let sit for 2 minutes.
  2. Add flour onto of water mixture. Sprinkle salt evenly over the flour. Drizzle olive oil evenly over the flour.
  3. Mix everything together with a wooden spoon and then your hand until combined (don’t add more water of flour). Cover with plastic wrap and let sit for 45 – 60 minutes.
  4. The dough should be slightly risen and the flour hydrated at this point. Remove dough from the bowl and stretch till approximately doubled in length and fold in half. Repeat this process four to five times. Avoid tearing the dough.
  5. Shape dough into a ball by stretching the dough toward the center of the bottom to create a smooth surface.
  6. Coat dough and proofing container with a light amount of additional olive oil.
  7. Place the dough seam side down in the bowl, cover and place in the refrigerator for between 24 hours to 3 days.
  8. When you are ready to bake: Remove dough from the refrigerator 2 hours before you plan to bake your pizza. Allow dough covered in proofing container to warm and proof for about 90 minutes.
  9. Position rack at 1/3 from the bottom of the oven. Preheat oven to 500°F (260°C) for 30 minutes before you are ready to start forming your pizza.
  10. Lay a cut sheet of parchment paper on a half baking sheet and coat parchment paper with a tablespoon of additional olive oil. (The olive oil is not necessary here as long as you are using parchment paper but adds to the texture and flavor of the crust) If you do not have parchment paper the olive oil on the pan should prevent sticking.
  11. Lift the dough out of the bowl, place the top (smooth side) down onto the parchment paper. The smooth side is more resistant to sticking so always use that as the bottom when making pizza.
  12. Starting with the center of the dough ball press down and outward using the natural loft of the risen dough to make a large disk shape.Then use your hands flat on the dough to stretch outward to fill the size of the pan. If the dough wants to spring back just hold it in place for 10-15 seconds or let the dough rest for 2 minutes before continuing. This dough portion should fill up the entire pan space otherwise it will rise too thick.
  13. Once the dough is formed use a fork to make a series of small holes, like perforations over the dough. This is called docking and prevents large air bubbles from forming. You can also use a dough docker for this as well.
  14. At this point you are ready for topping. If you need a sauce recipe check out our simple tomato or san marzano tomato pizza sauce recipes. For topping ideas we have a whole pizza topping section for inspiration.
  15. Bake for approximately 8-10 minutes or until golden brown.

Tip: If the bottom crust has a lighter coloration than the top crust move the rack one space lower on the next pizza. If the bottom crust comes out too dark, move the rack up one space. Each oven cooks slightly different so slight adjustments could be needed.

In the Making Photos

making-pizza-dough pan-pizza-how-to-01 If you don’t have parchment paper use about this much olive oil on the pan and spread it around with your hands. If using parchment paper add it straight to the clean pan and then optionally add olive oil for flavor. The reason for parchment paper is that the dough will never stick to it. pan-pizza-how-to-02 pan-pizza-how-to-03 pan-pizza-how-to-04 pan-pizza-how-to-05 pan-pizza-how-to-06 pan-pizza-how-to-07 pan-pizza-how-to-08 pan-pizza-how-to-09 pan-pizza-how-to-baking-center-rack pan-pizza-pepperoni pan-pizza-pepperoni-2 pan-pizza-how-to-crust

Share Your Pizza Photos

We would love to see photos of your pizza creations, feel free to share your pizza creations on our Facebook page or tag it with #TheHomePizzeria on Instagram or Twitter.


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