Pan Pizza Dough

Step 1

Divide the water into two batches: 570g (20.1oz) (first water) and 130g (4.6oz) (second water).

Step 2

Add the first water, the yeast and the poolish to the mixer and mix on slow speed for a couple of minutes to combine.

Step 3

Add both flours to the mixer and mix on slow speed for 5 minutes until all the flour has combined and there are no dry bits left. Stop the mixer and rest the dough for 2 minutes.

Step 4

Restart the mixer on slow speed and slowly pour in the second water, in small amounts, waiting for each amount to combine before adding the next (about 5 minutes).

Step 5

With the last remaining 10–20g (0.35–0.7oz) water, add the salt and mix on medium speed for a further 2 minutes until all the salt has been combined.

Step 6

Stop the mixer and let the dough rest for 5 minutes.

Step 7

Restart the mixer on medium speed and add the oil gradually until it’s all combined.

Step 8

Allow the dough to rest for 5 minutes before removing it from the mixer. If you wish to freeze any dough, after removing it from the mixer, divide it into desired portions and freeze it before it begins fermenting.

Step 9

Form the dough into a big ball. Place in a bowl, cover and leave at room temperature for 1 hour.

Step 10

Divide and shape the dough into your desired portion size. Transfer to a dough tray, cover and place into the fridge to ferment for 24–48 hours.

Step 11

Once the dough has been removed from the fridge, it’s ready to transfer to an oiled pizza pan – learn more on page 54 of the cookbook on ‘How to Make a Pan Pizza’.

For pan pizzas, we recommend par-baking the dough before topping them, as without the weight of the toppings it allows the dough to properly rise, or spring, making for an open, light and airy crust. For Detroit-style pizza the sauce is often placed on top of the cheese – some people do this pre-bake, but we like to warm the sauce separately and ladle it on after the pizza comes out the oven; not only does it look cool but it helps to prevent the crust from becoming soggy. Overall, pan pizza is known for its thick, crunchy crust, tangy tomato sauce and generous cheese and toppings.

Step 1

Using a pan or tray of your choice – we recommend either a square 25.4cm (10in) or rectangular 25.5 x 20cm (10 x 8in) pan – add a little olive or canola oil and evenly spread it around the pan with your hand.

Step 2

Take a cold fermented dough ball directly from the fridge and place it in the pan, oil your fingers and dimple the dough, pushing it to the corners of the pan, then cover and leave at room temperature. Repeat this method 4–5 times at 20-minute intervals. As soon as the dough has reached and filled all four corners of the pan, cover and allow to proof at room temperature until the dough has doubled in volume and looks puffy and full of air (this time can vary).

Step 3

With generously oiled fingertips, dimple the dough again. Place the pan in the oven, turn the flame off and place a door over the oven opening. Par-bake for 2 minutes, then rotate 180 degrees, replace the door and bake for another 2 minutes. Remove and allow the dough to rest at room temperature. Turn the oven flame back on and preheat to 330°C (625°F) (stone floor temperature).

Step 4

Top the pizza. Turn the flame off, then gently launch the pan back into the oven and bake for 4 minutes with the door on. Rotate the pizza 180 degrees after 2 minutes.

Step 5

After about 4 minutes, remove the door and turn the flame up to high to obtain a bit more colour while rotating the pizza frequently for another couple of minutes depending on how you like the crust.

Step 6

Once baked, remove from the pan immediately with an offset spatula. Place onto a cooling screen or wire rack and rest for about 1 minute before garnishing and slicing as per your chosen recipe.