Thursday, April 28, 2011

Pan Pizza

Who can argue with pizza night.  This dough is for pan pizza and you can bake in whatever dish you have or even a cast iron skillet. The amount of pizza you can make with this dough varies on the size of pan using. I just used my regular casserole dish.


1 2/3 cup water
1 pkt yeast ( 2 1/2 tsp)
1/2 tsp sugar
2 tsp salt
1/4 cup olive oil
4 cup bread flour or all purpose flour


Preheat oven to 450 degrees. 

Stir yeast ,warm water and sugar. Leave it a warm place to froth.

In a large bowl, put in flour and salt.  Make a well in the center and pour in the fermented yeast and olive oil.

Slowly stir with a wooden spoon till everything is moistened and comes off the sides of the bowl.  Dump on a lightly floured surface and knead.  Add more flour if needed.  Knead for about 10 minutes till smooth and spongy.

Lightly oil a clean bowl and put in the kneaded dough, cover and leave in a warm place to double in size for about 1 1/2 hour. At this point, you can store some dough in a oiled freezer bag to be used later.  Just make sure to take the dough out to room temperature couple of hours before shaping and baking.

Once doubled, punch the dough, turn it out to a lightly floured surface.Knead out the bubbles and the dough is now ready to be made into a pizza.

You can put the empty dish in the oven for 5 minutes just to get head start, take it out and then spread the dough as follow.

You can cut the dough into thirds and press on a lightly oiled and sprinkled with cornmeal pan. Any kind of pan can be used, I used a casserole dish. Press 1/3 of the dough till it comes up to the sides of the pan and get the kids to dress up the pizza. I bagged the rest of the dough and refrigerated so I can use them the next day or can be frozen in a freezer bag.

Bake the pizza on a preheated oven for about 15 minutes or till the cheese begins to melt.

There is no limitation on homemade pizza.  Let your imagination run wild...

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