The Best Pan Pizza | Recipe Cart
VERY gently adapted from and with great thanks to Kenji of Serious Eats. Oil soaked, crispy bottomed, chewy, fried-crust pizza perfection.
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cast iron skillet
- Plastic wrap
- Oven
- Fish spatula
- Cutting board
- Pizza cutter
- Spoon
Ingredients
- 14 ounces bread flour (3 cups by volume)
- 2 teaspoons kosher salt (3/8 of an ounce or .35 ounces)
- 1/2 teaspoon instant yeast (0.06 ounce or 1.5 grams)
- 1 1/2 cups water
- 4 tablespoons olive oil or neutral oil with a low smoke point like grapeseed
- 1 1/2 cups thick pizza sauce (homemade or purchased)
- 2 cups shredded mozzarella cheese
- 12-16 pieces of pepperoni per pizza
- fresh basil leaves for adding before and after baking
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