Salesforce Culinary TeamThe Chef's Counter

Pan Pizza

This pizza dough uses instant yeast and a longer rise so the dough develops more flavor. A fun technique here is that the pizza starts on the stovetop and finishes in the oven ensuring a crispy bottom and melted cheese.

Recipe byElena Sotgia

Pan Pizza
Makes4 pizzas
DietariesVegetarian

Ingredients

Ingredient quantities shown in U.S. units.

Pizza Dough (makes 4 pizzas)

  • 4 cups500g00 Flour
  • 2 tsp13gSalt
  • 1¾ tsp7gSugar
  • 1¼ cups300mlWater
  • 1 tsp3gInstant Yeast
  • 1 Tbsp13gExtra Virgin Olive Oil

Toppings

  • ½ cup118 mlTomato Pulp
  • 10 oz280gBuffalo Mozzarella
  • To tasteTo tasteBasil
  • as neededas neededExtra Virgin Olive Oil
  • as neededas neededSalt

Special Equipment

  • Stand mixer with dough hook
  • Ovenproof Frying Pan & Lid

Method

Making the Dough

  1. Pour 300 ml of water into the stand mixer bowl, add 13g of salt and 7g of sugar, and run the dough hook to dissolve the ingredients.
  2. Add half of the flour (250g) and 3g of dry yeast to the bowl. Mix with the dough hook on low speed.
  3. Add the remaining flour and knead for about 10 minutes.
  4. Then add 13g of extra virgin olive oil and continue kneading for another 5 minutes, until the dough becomes smooth. It should pull away from the sides of the bowl and form a ball around the hook.
  5. Leave the dough in the same bowl, cover it with a cloth, and let it rise for 40 minutes.
  6. Take the dough and divide it into portions of 250–280g. Shape them into balls by rolling them on a work surface.
  7. Place the dough balls in a lightly oiled container and cover.
  8. Let them rise for 8–10 hours at room temperature, or alternatively, refrigerate for 24 hours.

Assembling the Pizza

  1. Preheat your oven to the highest setting with the grill/broiler on. Add a (heatproof) tray of ice to the bottom of the oven.
  2. Stretch each ball into an even round shape keeping the edges slightly thicker.
  3. Heat an ovenproof frying pan over medium heat.
  4. Once hot place the dough on the pan and immediately add tomato sauce, mozzarella and basil
  5. Cover with a lid and cook for about 3 - 4 minutes until the bottom is golden and the top of the dough looks set.
  6. Transfer the pizza under the grill either in the pan if it is oven safe or into a preheated tray and cook until the cheese is melted and the crust is nicely browned.
  7. Finish with a drizzle of olive oil, a touch of salt, and fresh basil.