The quick pan pizza is an easy preparation that allows you to bring pizza to the table in just a few steps without waiting too long and without long rising times. I love pizza. Among savory leavens, I believe it’s the one I love the most. And I love long leavening. But I know they’re not for everyone. Not everyone is willing. I’m not saying time. Because time, in the end, is relative. You knead it, and then it does everything on its own. But perhaps it’s impatience that stops the desire to try a high hydration and long leavening dough. And so, here is the pizza for you. A quick pan pizza. High, soft, and crispy: simply delicious!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz all-purpose flour
- 5.3 oz strong flour (or Manitoba)
- 4 g dry yeast
- 1.7 cups water
- 1.4 tbsp extra virgin olive oil
- 2 tsp salt
- 10.6 oz tomato pulp
- 1 tbsp extra virgin olive oil
- 0.5 tsp salt
- to taste oregano
- 10.6 oz pizza mozzarella
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Lid reusable fabric
- 1 Baking Pan for pizza 14 x 10 inches
Steps
In the bowl of the stand mixer, pour the two flours, the yeast, and start the machine. Add 1.1 cups of water and knead until the mixture wraps around the hook and detaches from the bowl walls. Add the remaining water little by little, working and allowing it to absorb into the dough before adding more. Incorporate the oil and let it absorb, and finally add the salt. When the salt is well absorbed, transfer the dough to the work surface, knead it by hand to form a ball, and place it in a lightly greased bowl. Cover with a reusable fabric lid and let it rise for two hours. After the resting time, grease the pan well and spread the dough inside gently with your hands. Cover with a clean cloth or another pan of the same size and let it rest for an hour. In the meantime, season the tomato pulp (choose a thick one) with oil, oregano, and salt. Chop the mozzarella into small cubes. Season the pizza with the tomato and bake in a preheated oven at 428 °F for ten minutes. Then add the mozzarella and continue cooking for another ten minutes.
Notes
Recipe source: HERE.
