Deep Dish Pan Pizza Dough (12″ Pan)

intro text here: Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

This is a recipe where it’s important to use a kitchen scale for precision.

ingredients text here: Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

assembly text here: Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

assembly gallery here

Notes:

• note
• note

Equipment that I used:

• equipment
• equipment

recipe block here

Print Pin

Deep Dish Pan Pizza Dough (12″ Pan)

Equipment

• kitchen scale
• large mixing bowl (4 to 6 times the volume of the dough to allow for rising)
• plastic wrap
• 12-inch cast-iron skillet
• flour duster (convenient, but optional)
• fish spatula

Ingredients

• 576 g bread flour (about 4.5 cups)
• 14.4 g kosher salt (about 2.5 tsp)
• 5.8 g instant yeast (about 2 tsp)
• 396 g water (about 1.5 cup plus 3 tbsp)
• 11.5 g extra-virgin olive oil (about 2 tsp)
• additional bread flour (for dusting)
• 1 tbsp extra-virgin olive oil (to coat the pan)

Instructions

Mis en Place (for the dough)

• Place 576g of bread flour (about 4.5 cups) into a large bowl.
• Add 14.4g kosher salt (about 2.5 tsp) to the bowl.
• Add 5.8g instant yeast (about 2 tsp) to the bowl.
• Add 396g warm water (about 1 2/3 cups) to the bowl.
• Add 11.5g extra-virgin olive oil (about 2.5 tsp) to the bowl.

Preparation (for the first proof)

• Mix the dough until no dry flour remains. I start by mixing with a spoon and then kneed with my hands.
• Cover the bowl tightly with plastic wrap.
• Allow the dough rest at room temperature for at least 8 hours and up to 24 hours.

Preparation (for shaping and the second proof)

• Pour 1 to 2 tablespoons oil in the bottom of a 12-inch cast iron skillet.
• Sprinkle flour over a work surface.
• Sprinkle the top of the dough in the bowl lightly with flour, then transfer it to the floured work surface.
• Divide dough in half into 2 pieces.
• Form each piece of dough into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
• Place 1 ball of dough into the skillet and flip it to coat it evenly with oil.
• Using the palms of your hands, press the dough around the inside if the skillet, flattening it out to the edges.
• Cover the skillet tightly with plastic wrap and allow the dough sit at room temperature for 2 hours.
• The second ball of dough can be wrapped in plastic wrap and refrigerated for later use,
• Towards the end of the second proof, adjust an oven rack to the middle position and preheat oven to 550°F.
• After 2 hours, press the dough outwards to fills to the edges of the skillet. Pop any large bubbles and. moving around the perimeter, lift up the edge of the dough to let any air underneath to escape. The dough should be evenly spread around the pan.

Mis en Place (for making the pizza)

• While the dough is proofing, prepare the ingredients you’ll need to top the pizza.

Preparation (baking)

• Top the dough with your desired toppings.
• Bake the pizza until the top is golden brown and bubbly and the bottom is golden brown and crisp (about 12 to 15 minutes).
• If necessary, run a knife around the perimeter of the pizza to loosen it from the edges. Then use a thin spatula to loosen the pizza and peek underneath.
• If the bottom is not as crisp as you want, place the skillet over a burner and cook it evenly over medium heat until it is crisp (perhaps 1 to 3 minutes).
• Remove the pizza and transfer it to a cutting board.
• Cut each pizza into 6 slices and serve immediately.