Pan Pizza
Ingredients: bread flour, salt, sugar, dried yeast, garlic powder · 150 min cook time · 600kcal · ₩7,200
Ingredients
120g bread flour, 3g salt, 3g sugar, 2g dried yeast, 1g garlic powder, 10mL olive oil, 120mL milk, 80g canned tomatoes, 1pinch marjoram, 1pinch oregano, 1pinch basil, 1pinch chili flakes, 1pinch black pepper, 150g part-skim low moisture mozzarella, 20g grated parmesan, 1ea fresh garlic, 1pinch lemon zest, 5g fresh parsley
Instructions
1. Combine bread flour, salt, sugar, dry yeast, optional garlic powder, olive oil, and milk in a bowl. Mix until a wet, sticky dough forms. If too much flour was added, add more milk to balance.
2. Form the dough into a smooth ball, place it back in the bowl, cover, and let it rise for 1-2 hours until doubled in size. Alternatively, you can refrigerate it for a few days for a slow fermentation.
3. Lightly coat a 10-inch non-stick pan (or cast iron) with olive oil. Add a pinch of dried oregano, basil, chili flakes, and salt to the oil, then completely coat the pan with the seasoned oil.
4. Place the dough ball into the pan and use your fingertips to mash and stretch it evenly across the pan, extending it slightly up the sides. Rub a thin layer of olive oil on top of the dough.
5. Let the dough rise in the pan for at least 30 minutes for a second rise. This helps it bake up lighter and fluffier.
6. Prepare the sauce: combine 1/3 cup of canned tomatoes (crushed or ground), marjoram, oregano, basil, a tiny pinch of sugar, chili flakes, black pepper, and a dab of olive oil. Stir well.
7. Grate 5-6 ounces (150g) of part-skim low moisture mozzarella. Grate some parmesan cheese.
8. Prepare the gremolata topping: finely chop a tiny clove of fresh garlic, a couple of shavings of lemon zest (avoiding the white pith), and a small bunch of fresh parsley. Mix them together.
9. Heat the pan with the dough on medium heat on the stovetop. At the same time, preheat your oven's broiler to maximum, positioning a rack close to it.
10. Cook the dough on the stovetop until the bottom is browned to your liking. This can take about 4 minutes. Use a soft spatula to check the browning or shake the non-stick pan to ensure it's not stuck.
11. Remove the pan from the heat. Spread the sauce evenly to the edges of the dough. Dust with grated parmesan, then top with the grated mozzarella.
12. Transfer the pan to the oven under the preheated broiler. Broil until the cheese is melted and bubbly and the crust is golden brown.
13. Once cooked, remove from the oven, let cool slightly, then sprinkle with the prepared gremolata before serving.
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