Tried recreating those pan pizzas… not exactly how I expected it to look but at least it tasted good i guess. Anyone knows how I can make sure the dough stays soft while it’s cooking ?
Tried recreating those pan pizzas… not exactly how I expected it to look but at least it tasted good i guess. Anyone knows how I can make sure the dough stays soft while it’s cooking ?
by closedskies
11 Comments
beetnemesis
I don’t know anything specifically about these pizzas, but my first suggestion would be to cover the pasta dough in sauce. It’s getting hard because it’s quite literally baking and drying out.
dsmyxe
Pan pizzas are made with thicker dough pressed into a baking pan with high sides.
artofchoke
Things I would change. Oven set to max. Too much sauce. Too much cheese with too much moisture.
Definitely don’t use Bucheron cheese. That’s aged goat cheese and not good on pizza. Use a little mozzarella provolone mixture and brush oil on the crust
Graylily
Many at home oven just don’t get hot enough for great pizza. Using a Cast iron skillet would help , just pan pizzas are in in cast iron
tunesandthoughts
From my experience: – Your dough will be best if you let it rise in the fridge for at least one day, this will vary depending on your recipe though. (Mine is: 420gr flour, 30ml oil, 7gr yeast, 300ml water, 1tbsp salt). – Heat up your skillet on the stove before you put it in the oven otherwise the bottom won’t get crispy. – Add som salt and olive oil to the pan before you put the dough in. – Put your oven on the hottest setting, grill mode if available and place the pan as close to the heat source as you can.
Shaping the dough and getting it dressed/in the oven is a race against the clock. Too long on the stove and your bottom will get too crispy, if the oven is too cold your pizza will take too long too cook and it becomes a hard disc. Relying on the grill mode really helps with this. The dough will be cooked from the heat from the grill on top and the hot skillet on the bottom. How that will affect your pizza depends on how thin you managed to get the dough.
mokkat
Cast iron skillet, Detroit style crispy edges.
Heat the oven, pre-assemble your pizza in this teflon pan with plenty of oil so it slides, heat up the cast iron, slide in the pizza, put extra shredded cheese round the edges of the dough, and into the oven.
CasualObserver76
Why is most of the seasoning on one part of the pie? When you sprinkle seasoning, pinch it between three fingers and drop it from at least a foot over whatever it is you’re seasoning so it spreads out as it falls and covers more evenly. I see people spot seasoning like this is pro kitchens and it’s easily my biggest pet peeve.
KingJusticeBeaver
Oven on broil, preheat the stone or cast iron in the oven, put pizza directly on stone
11 Comments
I don’t know anything specifically about these pizzas, but my first suggestion would be to cover the pasta dough in sauce. It’s getting hard because it’s quite literally baking and drying out.
Pan pizzas are made with thicker dough pressed into a baking pan with high sides.
Things I would change.
Oven set to max.
Too much sauce.
Too much cheese with too much moisture.
https://www.seriouseats.com/foolproof-pan-pizza-recipe
Is that brie?
Definitely don’t use Bucheron cheese. That’s aged goat cheese and not good on pizza. Use a little mozzarella provolone mixture and brush oil on the crust
Many at home oven just don’t get hot enough for great pizza. Using a Cast iron skillet would help , just pan pizzas are in in cast iron
From my experience:
– Your dough will be best if you let it rise in the fridge for at least one day, this will vary depending on your recipe though. (Mine is: 420gr flour, 30ml oil, 7gr yeast, 300ml water, 1tbsp salt).
– Heat up your skillet on the stove before you put it in the oven otherwise the bottom won’t get crispy.
– Add som salt and olive oil to the pan before you put the dough in.
– Put your oven on the hottest setting, grill mode if available and place the pan as close to the heat source as you can.
Shaping the dough and getting it dressed/in the oven is a race against the clock. Too long on the stove and your bottom will get too crispy, if the oven is too cold your pizza will take too long too cook and it becomes a hard disc. Relying on the grill mode really helps with this. The dough will be cooked from the heat from the grill on top and the hot skillet on the bottom. How that will affect your pizza depends on how thin you managed to get the dough.
Cast iron skillet, Detroit style crispy edges.
Heat the oven, pre-assemble your pizza in this teflon pan with plenty of oil so it slides, heat up the cast iron, slide in the pizza, put extra shredded cheese round the edges of the dough, and into the oven.
Why is most of the seasoning on one part of the pie?
When you sprinkle seasoning, pinch it between three fingers and drop it from at least a foot over whatever it is you’re seasoning so it spreads out as it falls and covers more evenly.
I see people spot seasoning like this is pro kitchens and it’s easily my biggest pet peeve.
Oven on broil, preheat the stone or cast iron in the oven, put pizza directly on stone
I literally did this last night