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    Cheesy Pan Pizza Recipe - NYT Cooking

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    azjoy004

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    Cheesy Pan Pizza Recipe - NYT Cooking

    Uploaded by

    azjoy004
    11 views2 pages

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    Copyright:

    © All Rights Reserved
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    11 views2 pages

    Cheesy Pan Pizza Recipe - NYT Cooking

    Uploaded by

    azjoy004

    Copyright:

    © All Rights Reserved
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    Cheesy Pan Pizza

    Recipe from King Arthur Flour


    Adapted by Tejal Rao

    Y I E L D 1 (9-to-10-inch) pan pizza

    TIME 45 minutes, plus resting

    This recipe for a crisp, cheesy pan pizza was developed by Charlotte Rutledge, along with her team of test cooks at
    King Arthur Flour’s rigorous test kitchen in Vermont. It uses a number of simple techniques to achieve maximum
    texture and flavor. The dough is folded a few times before it goes in the fridge for a long rest, which develops its flavor
    and airiness. Cooking the pizza in cast iron gets the edges brown and crackling, and layering the cheese and sauce
    creates an extra cheesy top with no soggy layer. Make it once in its simplest form, then use the model to play around
    with the fermentation time and toppings. —Tejal Rao

    INGREDIENTS PREPARATION

    FOR THE DOUGH: Step 1


    Prepare the dough: Measure the flour, water, olive oil, salt and yeast
    1 ¾ cups plus 2 tablespoons/240 into a large mixing bowl. Mix together with your hand or a dough
    grams all-purpose flour scraper until it forms a shaggy, sticky ball with no dry patches. Cover
    ¾ cup/180 milliliters lukewarm water the bowl using a damp towel or plastic wrap, and let the dough rest for
    5 minutes.
    1 tablespoon olive oil
    ¾ teaspoon kosher salt Step 2
    ½ teaspoon instant or active dry Wet your hand, and reach down between the side of the bowl and the
    yeast dough, as though you were going to lift the dough out, but instead of
    lifting, stretch the bottom of the dough up, and fold it over the top.
    FOR THE ASSEMBLY: Repeat three more times, turning the bowl 90 degrees each time.
    Cover the bowl again for 5 minutes, then repeat the folding-and-
    1 ½ tablespoons olive oil resting process three more times. After the fourth time, cover the
    bowl, and let the dough rest, undisturbed, for 40 minutes, then
    6 ounces mozzarella, grated (about 1
    transfer the bowl to the fridge for at least 12 hours or up to 72 hours.
    1/4 loosely packed cups)
    ½ cup/120 grams tomato sauce or Step 3
    pizza sauce
    About 3 hours before you want to eat the pizza, get ready for
    Freshly grated hard cheese, such as assembly: Pour the olive oil into a well-seasoned 9- or 10-inch cast-
    Parmesan or pecorino, for garnish iron skillet, and use your fingers to coat the inside of the pan,
    (optional) including the sides. Transfer the dough to the pan, and turn it once to
    Fresh herbs, such as basil, coat both sides with the oil. After coating the dough in oil, press the
    marjoram or oregano, for garnish dough to the edges of the pan, dimpling it with your fingertips. If the
    (optional) dough shrinks back, cover it and let it rest for about 15 minutes, then
    repeat the pressing and dimpling. At this point, you should be able to
    smush the dough out and into the edges of the pan, but if not, give it
    one more 15-minute rest before trying again. Cover the dough, and let
    it rise for 2 hours at room temperature. It will look soft and jiggle
    when you gently shake the pan.

    Step 4
    Place one rack at the bottom of the oven and one toward the top
    (about 4 to 5 inches from the top heating element), then heat the oven
    to 450 degrees. When you’re ready to bake the pizza, sprinkle a scant 1
    cup mozzarella evenly over the crust. Cover the entire dough so none
    is showing, then dollop small spoonfuls of the sauce over the cheese.
    Sprinkle the remaining mozzarella on top, and bake on the bottom
    rack of the oven for 18 to 20 minutes, until the cheese is bubbling and
    the bottom and edges of the crust are a rich golden brown. (Use a
    spatula to check the bottom.) If the bottom is brown but the top still
    seems pale, transfer the pizza to the top rack, and bake for 2 to 4
    minutes longer. On the other hand, if the top seems fine but the
    bottom’s not browned to your liking, leave the pizza on the bottom
    rack for another 2 to 4 minutes.

    Step 5
    Remove the pizza from the oven, and place the pan on a heatproof
    surface. Carefully run a table knife or spatula between the edge of the
    pizza and side of the pan to prevent the cheese from sticking as it
    cools. Let the pizza cool very briefly; as soon as you feel comfortable
    doing so, carefully transfer it from the pan to a cooling rack or cutting
    surface. If garnishing with hard cheese and herbs, add those now.
    Serve the pizza anywhere from medium-hot to warm, and use kitchen
    shears or a large pair of scissors to cut it into wedges.

    PRIVATE NOTES

    Leave a Private Note on this recipe and see it here.

    Adapted from King Arthur Flour

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