Semi-Homemade Pan Pizza Recipe
Have some dough but do n’t know how to cook it ?
Easy Pan Pizza! (the recipe) »
therefore I was in line at Whole Foods yesterday good afternoon purchasing a quarter cow ‘s worth of ground beef for what ‘s sure to be an interesting day of Burger Lab testing, marveling at the efficiency of their queue management system, and restfully musing about my favorite subject for day contemplation : “ What am I making for dinner ? ”
I happened to glance over to my left at the ready-to-bake pizza. They sat there, tightly cling-filmed to their cardboard stretchers like a rowing of DOA bodies. My lip curled in an involuntary sneer. Ugh. But then! I noticed that right following to them, Whole Foods offers a complete DIY pizza kit: 22 ounces of bare-assed dough, a pint of store-made pizza sauce, and a few ounces of impertinently shredded mozzarella cheese .
now, I ‘m not one to be lazy, and I ‘m no slump when it comes to pizza ( “ serious pizza testing ” comes in one-third just underneath “ good hamburger testing ” and “ my wife ” on my favorite-things-to-do-on-a-Sunday-afternoon list ), but if I could find a supply of brassy, convenient, and—above all—good pizza boodle, well then, my Sunday afternoons might just become a little snatch lazier .
I bought all three ingredients for a humongous full of $ 8.77—you ca n’t even buy peanuts for that brassy at Whole Foods—and brought them home for closer inspection .
I decided that the best way to go about this would be to divide the 22-ounce dough musket ball in two, using one half to make a traditional NY-style thin-crust pizza, and the other to make a pan pizza, alla Pizza Hut, to see how well it fared in both applications .
I immediately noticed that the dough was quite dry and stiff, evening after letting it rest and come to warm board temperature. I ‘m guessing it has a water system content of around 58 % or then, as opposed to the 60-65 % that I prefer to work with. distillery, it was properly kneaded, and passed the window pane screen handily .
After letting it rise until about double its book in a cover bowl, I tried stretching it out. This is where I ran into some problems : the dough was simply besides stiff to stretch properly. Anyone whose seen an amigo working the boodle station at a NY pizza roast knows that the boodle should be satiny and smooth, stretching out broad and thin with minimal attempt. The Whole Foods dough required some serious pull and stretching before I got it to a reasonable size .
even then, the stretch was mismatched and lumpy. hydration is decidedly the trouble here .
New York Style
still, with the assistant of a 500 degree oven and a pre-heated pizza rock, it emerged looking reasonably good. The crust bubbled and browned nicely, with a few blue charred spots around the cornicione
The sideview shows the adequate ripple structure in the cornicione, though due to difficulties with extend, the center of the proto-indo european ended up much besides thickly for a true NY-style cut. This was more akin to truly good Vermont Ski Lodge pizza, if you know what I mean .
The upskirt far demonstrates stretching problems : see the elephant folds of furrow pizza flesh ? That ‘s due to hapless stretch, where the boodle tried to shrink back on itself. silent, charring was excellent ( I love my pizza stone ) .
equally far as flavor goes, I was actually fellate away—this stuff is vitamin a good as the best slow-fermented dough I ‘ve tasted. It must be ascribable to the malted barley flour they add to the desegregate. Tangy, malty, full, and ever-so-slightly sweet, even the un-sauced, un-cheesed cornicione packed a flavorful punch. On the other hand, it was entirely excessively soft, lacking the crisp chew of a effective NY slice. not bad per southeast, but fair not what I ‘m looking for in NY pizza. possibly it ‘ll fare better in early applications.
Read more: How long is pizza good for in the fridge?
Speaking of sauce and tall mallow, I found the sauce to be slenderly besides dry-herb-and-garlic-powder heavy, tasting like standard-issue jarred pizza sauce, but it had a good balance of sweetness, and is superior to many by-the-slice joints around town. The cheese was excellent, melting beautifully ( much better than the pre-shredded, cornstarch coated brand-name packaged tall mallow ), with the marked sea tangle and salt of a well-aged mozzarella. I ‘d buy this cheese for a number of uses .
After seeing how piano the broil boodle was, I was much more confident about this second lotion. I rolled the dough out with a rolling pin into a 10-inch disk, then slipped that disk into a cast-iron pan slicked with extra-virgin olive anoint, covered it, and let the dough rise again for half an hour before sauce, cheese, and bake .
achiever ! This is the epitome of a good pan pizza : soft, midst, and tender, with a crispen, crunchy, cracker like crust on the bottom. The cushy boodle is a perfect match for this style. It blows my affectionate childhood memories of Pizza Hut out of the water .
note to self : following time I order bad pizza, try deep-frying it in olive vegetable oil .
so concluding verdict ? Excellent. I ‘d buy all the ingredients again in an blink of an eye. For 8 buck and variety, and in under 2 hours ( including rising time ), you can have adequate fresh, home-made pizza coming out of your oven to feed four ( about the equivalent of 2 medium Domino ‘s pies ). It ‘s a steal. And if you like the pan pizza style, you ‘re in even better luck, because this produces one of the finest examples of it that I ‘ve always tasted .
Though I do n’t however have children, my goal is to father a pair of identical twins. They will be treated in precisely the same manner, except that one child will be allowed to assist me in selecting toppings and constructing pizza during our DIY Sunday afternoons, while the other watches Rachael Ray reruns. Do n’t worry, I ‘ll take careful psychological notes and blog the results. Predictions?
Need the recipe? Easy Pan Pizza »
Read more: Who Invented Pizza?