Pan Pizza

Timeline for one pizza

How long before you eat each step starts, as the PieForge app plans it for one pizza. The dough is mixed at the start and then spends the day in the fridge. The quick sauce is blended 1 hour 10 minutes before you eat.

Want these as clock times? Pick the time you want to eat and the planner shows every step on your own clock.

Oven Settings

Ingredients

Dough

• 246g King Arthur Bread Flour (blue bag)
• 9g King Arthur White Whole Wheat Flour
• 165g Water
• 2.0g Active Dry Yeast
• 5g Kosher Salt
• 4g Filippo Berio Olive Oil
• 3g Sugar

Sauce & Toppings

• 120-125g Quick Pizza Sauce (See Quick Pizza Sauce recipe; Base Pizza Sauce also works)
• 8 oz Low-moisture mozzarella (Shredded or cubed)
• Hormel Cup & Crisp Pepperoni, to taste (Recommended)

Quick Pizza Sauce

• 28 OZ can Crushed Bianca DiNappoli tomatoes (blue can) (Escalon 6-in-1 also works and is what Giordano's uses.)
• 100g Contadina tomato paste
• 20g granulated sugar
• 12g Kosher salt
• 2g McCormicks onion powder
• 2g McCormicks garlic powder
• 1g McCormicks dried oregano
• 1g McCormicks dried basil
• .25g red chili flakes

Step-by-Step Instructions

Dough

1. In a small bowl, combine 20g of the 165g water, warmed to about 95°F, with the active dry yeast and sugar. Stir gently and let it sit for 5-10 minutes until the mixture is foamy.

2. In the mixer bowl, combine the bread flour, white whole wheat flour, and salt. Mix well.

3. Add the yeast mixture and the remaining 145g water to the dry ingredients.

4. Mix for 1 minute until water is mixed in, then add oil. Mix 5 more minutes.

5. Place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate for up to 2-3 days for cold fermentation.

Bake Day

1. Remove the dough from the refrigerator about 2 hours before baking to allow it to come to room temperature.

2. Preheat your oven to 550°F.

3. Generously oil a 12" cast iron skillet. Place the dough directly into the pan and press it out to the edges. Do not use a floured surface.

4. Let the dough rise in the pan for 45 minutes.

5. Spread Quick Pizza Sauce over the dough, leaving a small border for the crust.

6. Add cheese and toppings.

7. Bake for 8 minutes.

8. Turn the pan about 180° and bake 8 more minutes, or until the crust is golden brown and the cheese is melted and bubbly.

9. Remove from oven and rest 5 minutes in the pan.

10. De-pan, slice, and serve.

Quick Pizza Sauce

1. Combine all ingredients in a blender or with an immersion blender on low until smooth.

2. Makes a batch; portion by the pizza you are topping. Freeze leftover immediately, or use Base Pizza Sauce instead. If using previously frozen sauce, reheat in a saucepan on low only until liquid. Do not boil.