Side Pannel
Pan Pizza
Pan Pizza
- Recipe Submitted by maryjosh on 02/18/2019
Ingredients List
- Dough
- 1 3/4 cups warm water 110 degrees
- 1/2 cup extra-virgin olive oil divided plus 1 Tbsp oil
- 1 tablespoon sugar
- 5 cups all-purpose flour
- 4 1/2 teaspoons instant or rapid-rise yeast
- 2 teaspoons salt
- SAUCE AND TOPPINGS
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves minced
- 1 1/2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- Salt
- 3 ounces Parmesan cheese grated (1 1/2 cups)
- 12 ounces Italian Blend Cheese shredded (3 cups)
- Desired pizza toppings sausage, pepperoni, etc.
- 2 tablespoons chopped fresh basil
Directions
Grease large bowl.
Combine water, ¼ cup oil, and sugar. Using stand mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined, about 30 seconds. Increase speed to medium-low, add water mixture, and knead until dough is uniform in texture, about 3 minutes.
Transfer dough to greased bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, 1 to 1½ hours.
Evenly coat rimmed baking sheet with ¼ cup oil.
On lightly floured work surface, use rolling pin to roll dough into 16 by 12-inch rectangle. Transfer dough to prepared sheet and stretch dough to cover sheet, pressing dough into corners. Brush dough evenly with remaining 1 tablespoon oil and cover with plastic. Set in warm spot (not oven) until slightly risen, about 20 minutes.
While dough rises, heat oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown, about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, season with salt to taste.
Adjust oven rack to lowest position and heat oven to 450 degrees. Remove plastic and, using your fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, about 7 minutes.
Remove sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes.
Sprinkle cheese blend and remaining ½ cup Parmesan evenly over sauce and any desired pizza toppings and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest for 5 minutes. Sprinkle with basil. Serve.
Combine water, ¼ cup oil, and sugar. Using stand mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined, about 30 seconds. Increase speed to medium-low, add water mixture, and knead until dough is uniform in texture, about 3 minutes.
Transfer dough to greased bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, 1 to 1½ hours.
Evenly coat rimmed baking sheet with ¼ cup oil.
On lightly floured work surface, use rolling pin to roll dough into 16 by 12-inch rectangle. Transfer dough to prepared sheet and stretch dough to cover sheet, pressing dough into corners. Brush dough evenly with remaining 1 tablespoon oil and cover with plastic. Set in warm spot (not oven) until slightly risen, about 20 minutes.
While dough rises, heat oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown, about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, season with salt to taste.
Adjust oven rack to lowest position and heat oven to 450 degrees. Remove plastic and, using your fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, about 7 minutes.
Remove sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes.
Sprinkle cheese blend and remaining ½ cup Parmesan evenly over sauce and any desired pizza toppings and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest for 5 minutes. Sprinkle with basil. Serve.
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