Pan Pizza
Pan Pizza
Traditional? i don’t think so
Takes ~2 hours, start to finish. Makes 2 pizzas, but can feed up to 2-4 people.
In the world of pizza making, where tradition reigns supreme, this pan pizza recipe sets a different tone. It’s about easy, hassle-free pizza making in your regular home oven that still hits the spot - all within just about two hours, from scratch. This isn't just a recipe; it's a delicious act of culinary rebellion, a testament to the joy of rule-breaking in the kitchen.
We start by defying convention, transforming fresh mozzarella into a homemade low moisture version. This is how we make sure you don’t miss out on gooey goodness without the dreaded sogginess.
Our dough, light and outrageously fluffy, is the result of a few ingenious tricks that might send Italian purists into a fever dream. Then, there's the tomato sauce – an ultimate easy formulation with a secret ingredient that elevates it to new heights of flavor. Finally, this recipe and method makes a crust with that coveted crispy bottom… easy as pie.
Prepare for a pizza-making adventure that's as untraditional as it is delicious.
This full recipe below is available for free! 🥳
If you like it and want to support me and my work,
please consider purchasing the printable recipe.
It has a clean, printer-friendly design.
You are free to share it as you please.
- Andong
1. MAKE LOW MOISTURE MOZZARELLA
The quest for the perfect homemade pizza often leads to a soggy disappointment, especially when using regular fresh mozzarella. It's a familiar tale: you eagerly top your pizza with generous slices of this beloved cheese, only to watch it release a pool of moisture in the oven, leaving you with a wet, soggy crust. The culprit? The high moisture content in fresh mozzarella, a trait not suited for the gentle heat of home ovens.
Herein lies the secret: Low moisture mozzarella. However, in many parts of the world this ingredient can be a rare find (as I've often discovered here in Germany). But there is a simple, ingenious solution: make your own low moisture mozzarella.
The process is surprisingly straightforward and deeply rewarding. By gently melting the fresh mozzarella, we allow it to release its excess moisture, transforming it into the perfect pizza topping. This homemade low moisture mozzarella retains the rich, distinct flavor of its origin, yet without the sogginess that plagues many home-baked pizzas.
And don't even think about discarding the released moisture – this liquid gold has a special role to play later in our pizza-making journey.
Ingredients
250g or 2 balls of mozzarella
Instructions
Crush Mozzarella Balls: Place mozzarella balls on a clean surface. Using the palm of your hand, press down on each ball to crush thoroughly. It is OK if the cheese breaks apart slightly.
Add to Pan: Transfer the crushed mozzarella balls to a cold nonstick pan. It's important to use a nonstick pan to prevent sticking and burning.
Melting Process: Turn the stove to medium-high heat. Allow the mozzarella to melt slowly. As it melts, you'll notice a milky liquid being released from the cheese. Occasionally move around and fold the mozzarella over itself with a silicone spatula to help with even melting.
Drain the Liquid: Once a significant amount of liquid has been released, carefully pour off this liquid from the pan. Try to remove as much liquid as possible, but be sure to reserve this liquid for later use.
Transfer Cheese: Once most of the liquid is removed, and the cheese is soft and melty, carefully transfer it to a flat-bottom rectangular container. Be cautious as the cheese will be hot. Let it spread to fit the shape of the container.
Cooling: Cover the container and place it in the refrigerator. Let it cool for at least 15 minutes. This step allows the cheese to set.
Use: After cooling, the cheese is ready to be sliced and used.
2. MAGIC DOUGH
In the next step of our homemade pizza preparation, we turn our attention to the dough. This is not a Neapolitan or New York pizza; it’s a pan pizza, and it needs a dough specifically tailored for it.
Our goal is a pie that's slightly thicker and substantial enough to support our toppings, yet remains light and fluffy. This balance is achieved by incorporating two key ingredients: an egg white and the reserved mozzarella liquid. The egg white provides structural integrity and assists in the dough's rise, while the mozzarella liquid enhances flavor and aids in browning. This approach to the dough is practical and effective, ensuring a quality base for our pizza.
I also found that adding around 10% durum wheat semolina helps with a lighter, crisper crust - and who says no that?
The amount of mozarella liquid in this recipe is around what you should be left with after step 1, but you could use lukewarm milk instead.
Ingredients
300g bread flour
30g durum wheat semolina
1 tsp salt
7g (1 pack) instant yeast
~75g mozzarella liquid (or lukewarm milk)
1 egg white
150ml lukewarm water
2 tsp cold butter
1 Tbsp semolina
Instructions
Combine dry ingredients (bread flour, semolina, salt and yeast) in a large mixing bowl and whisk to combine.
In a separate bowl, whisk egg white, mozzarella liquid in water until dissolved.
Add to large bowl and with a spatula, mix until fully combined and hydrated. The dough will look shaggy and quite sticky. Cover and rest in a warm place (or the oven set to a very low 35C / 95F - should feel like a hot summer day inside) for 20 minutes.
With a wet hands, knead inside the bowl for around 5 minutes until somewhat smooth. Cover and rest in a warm place for 30 minutes.
Fold the dough a few times over itself and rest for another 30 minutes in a warm place.
Divide dough in two halves and shape into balls.
Grease two ~30cm round pizza pans or one large rectangular pan (roughly 30x40cm) with cold butter. Sprinkle with just a little bit semolina.
Transfer pizza balls into pans.
Wet your hands slightly. Start shaping the pizza by gently pressing down in the center with your fingertips, moving outwards. Then press the thicker center outwards carefully to fill the pizza pan. Keep the edges slightly thicker to form the crust. Keeping your hands damp will prevent the dough from sticking.
Cover with damp kitchen towel and rest 15-20 minutes while you preheat your oven to 250C / 475F and make your tomato sauce.
PANS MATTER
To state the obvious: You will need pizza pans to make pan pizza.
You probably have a large rectangular sheet pan at home, which would work just fine. If, like me, you like the classic round appearance of pizza, I can recommend picking up round pizza pans. They are inexpensive and do a great job. Here is the kind I use myself.
This recipe is optimized for 2 round pizzas or one large sheet pan pizza.
3. EXTRA UMAMI PIZZA SAUCE
My pizza sauce starts with high-quality canned tomatoes. Look for elongated, plum-style tomatoes like San Marzano. Instead of using pre-chopped, I blend them myself which I found to be superior in flavor.
The thin tomato liquid in a can makes the overall sauce too soggy - but it’s too good to discard. So I address this by thickening and intensifying the sauce with tomato puree.
I also see no shame in calling for pre-mixed dried Italian herbs - a simple shortcut that still delivers. You could also only use dried oregano.
The secret ingredient is fish sauce, adding a subtle umami depth without a fishy taste. This blend creates a rich, flavorful sauce, perfect for about four pizzas - or two pizzas with extra dipping sauce on the side.
Ingredients
1 can plum tomatoes (400g)
100g tomato paste
1/2 tsp salt
1 tsp sugar
1 tsp garlic powder
2 tsp dried mixed Italian herbs
1 tsp dried chili flakes
1 Tbsp olive oil
2 Tbsp fish sauce
Instructions
Add all ingredients to the cup of an immersion blender or small food processor and blend until smooth, 1-2 minutes.
Store in an airtight container, like a glass jar. Lasts at least 3-4 days in the fridge.
4. Topping and baking
Of course there are no rules pizza toppings - this is your time to be creative and make the pizza of your dreams. Still there are a few tipps and topping suggestions I’d like to leave you with.
Do yourself and your knuckles a favor and use a good grater. This is my choice:
Tomato sauce: This pan pizza can handle a bit more topping than its Neapolitan granddaddy or even its New York uncle. I found about 3 tablespoons of our tomato sauce just right. Use the back of a tablespoon to spread the sauce!
Next, cheese. Start with a base layer of grated parmesan. For this, I personally love pre-grated parm - it just hits the right note.
Next slice up your low moisture mozzarella into little chickpea-sized nuggets and spread a small handful over your pizza.
Finally, we need a melty and characteristic, but not overpowering cheese. I like smooth, semi-firm young cheeses like gouda or provolone. Do not use pre-grated cheese here: It really pays off to grate your own cheese!
This type of pizza lends itself well for more and richer toppings. Slices of spicy salami, diced green peppers, olives and red onions are my favorite.
Finally, bake your pizzas at 220C / 450F on the bottom rack for 10-16 minutes, depending on your oven. Rotate the pie about halfway through for more even browning. Enjoy!
This full recipe is available for free! 🥳
If you like it and want to support me and my work,
please consider purchasing the printable recipe.
It has a clean, printer-friendly design.
You are free to share it as you please.
- Andong