Pan pizza

Dough

Ingredients

• 250 g strong white bread flour
• 190 ml lukewarm water
• 0.5 tsp active dry yeast
• Pinch of sugar
• 6 g salt
• 2 tbsp olive oil for pan

Method

1. Mix water, yeast and sugar. Let bloom for ten minutes
2. Add flour and salt. Mix until absorbed
3. Cover well. Stretch and fold 3 times over 2 hours.
4. Brush 12" round pan with oil.
5. Gently press the dough ball into the pan.
   • Every 15-30 minutes pull the dough toward outer edge of pan.
   • When dough reaches edge of pan without pulling back, cover and let rest for additional hour.
   • About 2-2.5 hours total

Note: Can be refrigerated to improve dough flavour, but may have to adjust yeast and hydration to get the same sturdiness.

Sauce

Ingredients

• 2 400 g cans whole tomatoes
• 0.75 tsp salt
• 0.75 tsp sugar
• 2 tbsp dried oregano
• 0.5 tsp granulated garlic

Method

1. Mix all ingredients with immersion blender

Assembly

Ingredients

• 170 g low moisture whole milk mozzarella
• 120 g Monterey Jack cheese
• Kalamata olives
• Pepperoni

Method

1. Lightly brush dough with about half the sauce. Top with cheese, ensuring some cheese goes in a ring around the edge of the pan. Add remaining dollops of sauce
2. Top with olives and pepperoni
3. Bake at 230C for 22 minutes
4. Let sit out of oven until bubbling stops
5. Using a thin paring knife or butter knife, go around edge breaking the cheese edge away from the pan
6. Using a fish slice, remove pizza from pan onto cooling rack