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60-MINUTE PAN PIZZA
2 pan pizzas (12” each) Active Time: 30 minutes Total Time: 60 minutes
Pizza dough
3 cups bread flour 2 teaspoons confectioners’ sugar 5 teaspoons active dry yeast 1/2 teaspoon baking powder 1 teaspoon salt 1 1/2 cups warm water 2 tablespoons extra-virgin olive oil (or other kind of oil) Greasing
2 drizzles extra-virgin olive oil (to grease mixing bowls) 4 tablespoons extra-virgin olive oil (or other kind of oil, to grease the pans, 2 tablespoons each pizza) Sauce
1 15-ounce can diced tomatoes (including liquid or crushed tomatoes) 1 10-ounce can tomato paste 1 tablespoon sugar 2 cloves garlic, peeled (or 1 teaspoon garlic powder) 1 teaspoon oregano (or 1 tablespoon fresh) 1 teaspoon basil (or 1 tablespoon fresh) 1/2 teaspoon salt 1/4 teaspoon pepper Toppings
1 pound (about 3 1/2 cups) shredded mozzarella 1/4 to 1/2 pound pepperoni
Start by preparing the dough. Place the bread flour, confectioners’ sugar, active dry yeast, baking powder and salt into a mixing bowl. Briefly stir with a whisk just enough to combine all ingredients.
Add the warm water and olive oil. Knead on low speed until all ingredients are partially incorporated (about 1 minute).
Then, increase the speed to medium-high and knead until a compact dough, which stops sticking to the bottom of the mixing bowl, forms (usually 2 to 4 minutes).
Note: This is a fastrising dough, thanks to a large amount of yeast and the use of baking powder, which together will give the pizza a perfect texture.
Gently drizzle oil into each of the two medium mixing bowls, then gently distribute it with a silicone brush. Remove the dough from the mixing bowl and split it into two even pieces using a bowl scraper or spatula.
Place each piece into an individual medium mixing bowl, cover both with a plate or plastic wrap, and let them rise until doubled in a warm place (usually 20 to 30 minutes).
Optional steps: For a fuller taste, deflate the dough after the first 20 or 30 minutes of rising by gently pressing down with your hands. Cover the dough and let it rise again for another 20 or 30 minutes.
Preheat oven to 400 degrees, using either the regular or convection program.
Meanwhile pour 2 tablespoons of olive oil into each of the pizza pans. Then, spread it evenly using a silicone brush. (If there is an excessive amount of oil, do not remove, as it will support the baking process).
Place one piece of dough into each pan by letting gravity do its job.
Then, using all your fingers, evenly distribute the dough by gently pressing and stretching it until you have covered the entire bottom diameter of the pan.
Note: Because the dough has a greasy surface after being flipped into the pan, it is easy to use bare hands without it sticking.
Set the pizzas aside while you prepare the sauce (no need to cover them).
For the pizza sauce, place the diced tomatoes, tomato paste, garlic, sugar, oregano, basil, salt and pepper in the measuring pitcher or into the medium mixing bowl. Process with an immersion blender until all ingredients are nicely combined and a thick pizza sauce is formed.
To assemble and proof, first spread the pizza sauce evenly on both pizzas.
Distribute it to the edges or leave a 1/2-inch to 1-inch border to create a crust.
Use an amount of the sauce you like, up to half of the total amount for each saucy pizza.
If you do not use all the sauce, store it in the refrigerator for up to one week or in the freezer for up to half a year for your next pizza project.
Next, top each pizza with the shredded mozzarella. Evenly distribute the pepperoni on top.
Set the pizza aside until the oven is preheated or place it right away into the preheated oven. Place the pizzas on the bottom rack and bake until done, about 20 minutes.
Remove them from the oven, place them on a cooling rack, and let them sit for 3 to 5 minutes to make them easier to handle.
Then, remove the pizzas from the pans, cut each into 4 to 8 portions while it still is in the pan, or carefully remove it to a cutting board or tray before cutting. Serve warm.
Source: Tom Slepicka
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