Foolproof Pan Pizza
- 500 grams (17.5 ounces, about 3 1/2 cups) bread flour or all-purpose flour
- 10 grams (.35 ounces, about 1 tablespoon) kosher salt, plus more for sprinkling
- 5 grams (.18 ounces, about 3/4 teaspoon) instant yeast
- 325 grams (11.5 ounces, about 3/4 cup) water
- 10 grams (.35 ounces, about 2 1/2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle
- 1 1/2 cups pizza sauce, such as our New York-style pizza sauce
- 12 ounces grated full-fat, dry mozzarella cheese
- Toppings as desired
- Small handful torn fresh basil leaves (optional)
- 2 ounces grated parmesan or pecorino Romano cheese (optional)
- This recipe is vegetarian
- Produce
- Basil, fresh (1 Small handful)
- Condiments
- Pizza sauce (1 1/2 cups)
- Cooking & Baking
- 1 tablespoon) kosher salt (20 grams)
- 2 1/2 teaspoons) extra-virgin olive oil, extra-virgin (20 grams)
- 3 1/2 cups) bread flour or all-purpose flour (996 1/8 grams)
- About 3/4 teaspoon) instant yeast (10 1/8 grams)
- Toppings as desired (1)
- Drinks
- About 3/4 cup) water (651 1/8 grams)
- Dairy
- Mozzarella cheese, grated full-fat dry (12 ounces)
- Parmesan or pecorino romano cheese, grated (2 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 22, 2013 (3 weeks ago).
80 people saved this recipe.
