Cafeteria-style Pan Pizza
Adapted from Kenji’s foolproof pan pizza recipe, but less salt. Cafeteria style: 1/2 inch thick doughy crust.
A pizza stone under the skillet when baking helps get a crispy bottom.
- 3 10-in pizzas
- 15 minutes
- 20 minutes
Ingredients
Dough
- 400 g bread flour (~2.5 cups)
- 8 g kosher salt (~2 teaspoons)
- 1 tsp active dry yeast
- 275 g water (about 1 cup plus 3 tbsp)
- 8 g olive oil (~2 teaspoons) Toppings
- 1 1/2 cups pizza sauce, cooked and jarred is best for this style
- 9 oz (250 g) grated mozzarella cheese (low-moisture)
- 3 oz (85 g) grated cheddar cheese
- Toppings as desired
- Small handful torn fresh basil leaves
- Dusting of Parmesan or Pecorino Romano cheese
Directions
Dough
- Combine flour, salt, yeast, water, and oil in a large bowl. Cover and rest overnight at room temperature.
- Divide and ball up into 3 portions. Store in fridge or freezer if not baking immediately.
To bake each pizza
- Pour 1 tbsp oil in the bottom of 10-inch cast iron skillet and place dough ball and turn to coat. Evenly stretch dough, until you feel resistance, then stop. Allow to rest covered for at least 30 minutes, up to an hour.
- Preheat oven to 450 F. Lightly stretch dough again, trying to get it to reach all edges of skillet. Make sure there is no air trapped underneath the dough.
- Top with sauce, cheese and toppings. Bake for 12 to 15 minutes.
Notes
- Bake time may vary between ovens; consider increasing the temperature for the bake.
- If bottom is not crispy, cook for a few minutes over a cooktop burner after removing from the oven.