Yep another pan pizza

First time trying out the pan pizza recipe. Unfortunately, I had to resort to using a 9”nonstick cake pan. I am pretty happy with the results. Total rise time about 22 hours from stirring together. I had the one real air bubble which you see, but it wasn’t large enough to affect the integrity of the pie at all.

So…I could not resist balling up the dough when got up this am. I made a half batch for one pizza, so I knew I had to ball it at some point anyway. I think by doing so, I may have messed with the crumb. Hydration was around 70%, and typically with the flour I use and that hydration, I will get a little bit more open crumb…however I did top it pretty heavily. ~recommended amount of cheese and sauce. Onion, bacon, Canadian bacon, jalapenos, and pineapple, much more liberally topped than I would a pseudo NY or whatever you wanna call your typical hand tossed pizza. Baked close to 550, for 16 minutes. I checked at 12 and it was slightly under still, and I think I probably estimated 1-2 minutes too long. The pineapple, of course, leaked just slightly under the crust, and I was concerned about burn, but I did not taste that. The undercarriage appeared burned when I first took the pie out of the pan. Upon cooling, it was probably very close to ideal for me for this style, but just slightly over. That extra minute…I guess it doesn’t suprise me, given the pan I used. I guess I’m wondering if I should bump the demo down by 25F or so if I’m going to be using the cake pan?

Overall, the recipe was as easy as stated. If I had zero yeasted wheat dough experience, I probably could have pulled it off very nearly the same…which I think is awesome for this kind of recipe. Typically I don’t use any recipes for any tomato sauce I make, but I figured what the hell and used the NY recipe, which was nice and executable for most people.

I saw in a different thread someone saying they actually prefer the ATK pan bake at 400, and perhaps I will give that a go next.

This recipe is definitely one to return to, and for people that aren’t big bread geeks, super executable for a same day pizza with pretty much less than 5 minutes, legitimately, spent on the dough, and you don’t have to really have dough skill. Is it better than a dough baked on a stone or steel? Personal preference.

Peace.

by Scoop_9