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Today I'm going to show you how to make
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a beautiful pan pizza just like this.
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See the magic in this pizza?
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The fragrance and the crust, everything.
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It starts with my Napolitana style
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dough. I know it's a bit untraditional,
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but I've made this so many times. And
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that dough with the fermentation with
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the starter that helps shape the flavor
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profile in that dough works really well
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to get pan pizza. So you have a dough
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that you can use to make both Napolitan
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style pizzas or Neapolitan pizzas and
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this pan pizza. So this over here is my
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pish starter. It's going to be key for
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the flavor in the dough. In the
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meanwhile, add your dry yeast into some
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lukewarm water. Add your double of flour
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in the bowl of your stand mixer and add
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cold water followed by the yeast
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mixture. And then mix that for about a
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minute before you add in the pish. And
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then you continue kneading until the
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dough starts to come together. Season
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with some salt and then knead for about
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a minute or two more before you get the
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dough onto your work surface. and just
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stretch until the dough is elastic and
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looks smooth like a mozzarella ball like
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this. And double flour actually helps to
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get the best flavor and texture. Portion
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this out. In this case, one full recipe
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gives three doughs. Good enough for a
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small cast iron like mine. You want to
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then let this do a cold rise in the
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fridge. And I always like to do a 2day
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rise about 48 hours. But if you did
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choose to freeze the doughs, then let it
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stay in the fridge for about two to
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three days. It'll defrost naturally and
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it'll throw to get that pan ready. Add
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some olive oil and just make sure you
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brush it all along. Be a bit generous
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with it and go to the edges. Then
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carefully add that proofed dough onto
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the pan. Make sure it's coated on each
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side with olive oil. And it should be
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relaxed enough to start stretching it to
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coat that pan. It may not be fully
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pliable yet, which is totally fine. Make
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sure you cover the pan tightly with some
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plastic wrap. And if your oven has a
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proof setting, it's best to just pop it
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in there and proof it for another 2 or 3
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hours or at room temperature in a
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draftfree area of your kitchen. After
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about two or three hours, you should now
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be able to easily stretch that dough all
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around the edges. And now we can get
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into preparing the actual pizza. Now,
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make sure that the oven has been
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preheating at 500° for at least an hour.
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The sauce here is a no cook sauce. It's
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amazing every time. Just some good
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quality tomatoes and tomato paste with
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some garlic, chili flakes, and olive
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oil. For this pizza, I'm going plain
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cheese, the classic. You want to pop
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this in the oven. It's going to cook for
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about 12 to 15 minutes. And make sure
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you turn it halfway along. Every oven
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has uneven baking. And this just helps
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make sure it all cooks evenly. Now,
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after about 12 to 14 minutes, this is
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exactly what you should expect from your
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oven. And looks so good. But we have to
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take a look at what that crust looks
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The best part about a pan pizza is how
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that cast iron and the olive oil that's
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used in the pan to grease it flavors
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that crust. Quick tip, once the pizza is
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done baking, top it off with parmesan
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cheese. If you want to try my Napoleana
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style pizza or even my stuffed crust
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pizza, then check out those recipes
