Tall and soft pan pizza. For us, the day dedicated to pizza is Saturday, and indeed there isn’t a respectable Saturday evening without this delicious and simple delight.
After all, this is a true masterpiece of Italian culture, a dish that the whole world envies us!
Pizza is one of the savory leavened goods I love more than anything, so over time I have enjoyed making many variations, from the most classic to the most original.
Pan pizza is the perfect solution for making a delicious homemade pizza, with which to satisfy the whole family or your friends, even in a short time and with very little effort.
A truly foolproof recipe with which the result is always guaranteed.
High, fluffy, crispy at the base, in short, a pizza just like the one you’ve always dreamed of making at home!
Starting from this simple base, you can then make your favorite pizzas, modifying the topping according to your tastes.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 2 pans
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Pizza
- 25 cups all-purpose flour
- 2.1 cups remilled durum wheat semolina
- 1.7 cups water (lukewarm 70°F)
- 1.3 cups milk (room temperature)
- 0.25 oz fresh yeast (if using dry yeast half the dose 0.12 oz)
- 1 teaspoon sugar
- 0.78 oz fine salt
- 0.2 cups extra virgin olive oil
- 14.1 oz peeled tomatoes (or tomato sauce)
- as needed mozzarella
- as needed extra virgin olive oil
- salt
- leaves basil
Tools
- Stand Mixer
- Bowl
- Kitchen Scale
- 2 Baking Pans
- Plastic Wrap
Steps for the Pizza
In the bowl of a stand mixer with a hook, place both flours, the teaspoon of sugar, and the yeast, and start the machine.
(If you don’t have a stand mixer, mix the ingredients in a bowl).
Gradually add the water and milk Keep mixing until the dough wraps around the hook and detaches completely from the bowl sides.
Add the salt and oil gradually and let it absorb completely until you see that the sides of the bowl are dry.
Place the dough on a lightly oiled work surface*, shape it into a ball and let it rise in a large lightly oiled bowl.
Cover with plastic wrap and let it rise in a sheltered place, like the oven turned off with the light on, for at least 3/4 hours, or until it has more than doubled in volume.
(Divide the dough in equal measure).
Transfer the dough into slightly greased baking pans and spread it with your hands. You can apply slight pressure with your fingertips, from the inside towards the outside of the dough, until covering the entire surface of the baking sheet.
Let rise for another 45 minutes.
Let’s prepare the topping.
Meanwhile, mix the tomato sauce with two tablespoons of extra virgin olive oil and a pinch of salt.
(If you like, you can add some oregano).
Set aside.
Cut the fior di latte into small pieces and wash the basil.
After the resting time: Now add the tomato, seasoned with salt, extra virgin olive oil, and oregano to the dough.
Spread it over the entire surface.
Preheat the oven to 482°F static mode.
Bake your pizza in a preheated static oven at 482°F for about 20 minutes.
For the first 10 minutes, the pan should touch the bottom of the oven. Check
Then move the pan to the middle of the oven.
For the last 5 minutes, take the pizza out and add the mozzarella.
Bake for another 5 minutes or until the mozzarella has completely melted.
You will have made a truly irresistible soft pizza, which can be the base for many different pizzas, seasoned in many different ways.
The pan pizza is ready to be served.
Enjoy your meal.
Tips
In this recipe, I wanted to show you a classic version with tomato and mozzarella, which is the most popular one at my house, but I assure you that the possibilities are truly endless.
I used two types of flour: all-purpose flour and remilled durum wheat semolina.
But it also comes out well with just all-purpose flour.
If you liked this recipe, click on many stars, thank you very much.
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FAQ (Questions and Answers)
Is it better to use tomato puree or peeled tomatoes?
As you prefer, we like peeled tomatoes better. Anyway, a piece of advice: it’s better to add the tomato at room temperature on the dough and not cold from the fridge because this way you will facilitate the second rise.
How can I store it?
The tall and soft pan pizza can be stored for 2 days in the refrigerator covered with plastic wrap. Heat in a traditional oven for a few minutes or in the microwave.
Can it be frozen?
You can also choose to freeze the already-cooked pan pizza: put it in a freezer bag and store it for up to 3 months. In this case, I recommend cutting it into slices for convenience.
