Pan Pizza Dough
Ingredients
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- 1000 grams bread flour
- 760 grams water – warm
- 22 grams fine sea salt
- 6 grams instant yeast
- 65 grams olive oil
Instructions
1. Mix flour, water, and yeast until fully hydrated and sticky, about 3 minutes.
2. Cover and rest until slightly bubbly and relaxed, 20 minutes.
3. Add salt and olive oil, then fold until cohesive and glossy, 2–3 minutes.
4. Cover and bulk ferment at room temperature until doubled and airy, 8–10 hours.
5. Generously oil a pan, stretch dough gently to the edges, and proof until puffy, 1–2 hours.
6. Top and bake at 475–500°F until the bottom is deeply golden and the crumb is light, 12–15 minutes.
Pan pizza dough produces a crisp, almost fried underside with a soft, open interior crumb. Its high hydration and generous oil content create richness and structure that support heavy toppings. The result is a substantial yet airy slice well suited to home ovens.
Pan-baked pizza styles emerged as American adaptations to oven limitations, allowing thicker pizzas to bake evenly without extreme heat. Detroit and Sicilian styles exemplify how this dough balances crispness and lift.