Pan Pizza - great dough, delicious pizza

Ingredients

• 375 g Single Zero Flour (13% protein, fine texture; all‑purpose flour can be used as a substitute)
• 1 tsp Diastatic Malt Powder (Helps fermentation and browning; about 4 g)
• 265 g Warm Water (Approximately 90°F / 32°C)
• 10 g Salt (Fine sea salt)
• 1 tbsp Extra Virgin Olive Oil (Divided: some in dough, extra for pan and brushing)
• 0.65 g Instant Yeast (Approximately 1/8 tsp)
• 120 g Pizza Sauce (Homemade or store‑bought tomato sauce)
• 1 Hot Pepper (Thinly sliced; optional for heat)
• 200 g Mozzarella Cheese (Freshly grated low‑moisture mozzarella)
• 100 g Mushrooms (Lightly sautéed and diced)
• 50 g Olives (Color‑braised, pitted, chopped)
• 50 g Pepperoni (Sliced)

Instructions

1. Combine Dry Ingredients

   Place the single zero flour and diastatic malt powder into a mixing bowl and whisk together.

   Time: PT2M

2. Prepare Wet Mixture

   In a separate cup, dissolve the salt in the warm water (90°F), then stir in the olive oil and instant yeast until fully incorporated.

   Time: PT2M

3. Form Shaggy Dough

   Pour the wet mixture into the dry ingredients and stir with a spatula until a shaggy, sticky dough forms.

   Time: PT2M

4. Hand Knead (Pincer Method)

   Using the pincer method—grab, squeeze, and fold—knead the dough in the bowl for about 2 minutes until it becomes smoother.

   Time: PT2M

5. First Rest

   Cover the bowl with a damp towel and let the dough rest for 20 minutes.

   Time: PT20M

6. First Series of Folds

   Wet your hand slightly, then lift one edge of the dough, stretch it, and fold it over the opposite side. Repeat for about 10 folds.

   Time: PT5M

7. Second Rest

   Cover and let the dough rest another 20 minutes.

   Time: PT20M

8. Second Series of Folds

   Perform another set of about 10 gentle folds.

   Time: PT5M

9. Third Rest

   Cover and rest for 20 minutes.

   Time: PT20M

10. Third Series of Folds

    Do a final round of 10–12 folds, then let the dough rest for another 20 minutes.

    Time: PT5M

11. Final Rest Before Fermentation

    Cover the bowl, coat the inside lightly with olive oil, and let the dough sit for 20 minutes.

    Time: PT20M

12. Overnight Fermentation

    Transfer the dough to a clean container, coat the container with a thin layer of olive oil, seal with the lid, and leave at room temperature for 12–14 hours until doubled in size.

    Time: PT13H

13. Morning Fold

    After the overnight rise, perform a quick series of 5–10 folds to strengthen the gluten.

    Time: PT5M

14. Second Rise

    Cover the dough again and let it rise at room temperature for 2–3 hours (or refrigerate for up to 24 h).

    Time: PT2H30M

15. Preheat Oven

    Preheat the oven to 500°F (260°C).

    Time: PT15M

    Temperature: 500°F

16. Prepare Pan and Shape Dough

    Brush the 10×15‑inch cookie sheet with olive oil. Gently press and stretch the dough onto the sheet, forming a uniform rectangle about ½‑inch thick.

    Time: PT5M

17. Add Sauce and Toppings

    Brush a thin layer of olive oil over the dough surface, spread the pizza sauce evenly, then scatter sliced hot pepper, grated mozzarella, sautéed mushrooms, chopped olives, and pepperoni slices.

    Time: PT5M

18. Bake Pizza

    Place the pan in the preheated oven and bake for 18–20 minutes, until the crust is golden brown and the cheese is bubbly.

    Time: PT20M

    Temperature: 500°F

19. Finish Crust

    Remove the pizza, brush the crust lightly with extra virgin olive oil, and let it rest for 2 minutes.

    Time: PT2M

20. Cool and Serve

    Allow the pizza to cool for about 5 minutes, then slice and serve hot.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Single Zero Flour: All-Purpose Flour, Bread Flour
• Instead of Diastatic Malt Powder: Malt Extract, Malted Barley Flour
• Instead of Salt: Kosher Salt (adjust weight)
• Instead of Extra Virgin Olive Oil: Vegetable Oil
• Instead of Instant Yeast: Active Dry Yeast (use double amount)
• Instead of Pizza Sauce: Marinara sauce
• Instead of Hot Pepper: Red pepper flakes
• Instead of Mozzarella Cheese: Provolone, Cheddar
• Instead of Mushrooms: Portobello mushrooms, Button mushrooms
• Instead of Olives: Kalamata olives
• Instead of Pepperoni: Salami, Turkey pepperoni

Equipment Needed

• Kitchen Scale
• Mixing Bowl
• Spatula
• Container with Lid
• Oven
• 10×15‑inch Cookie Sheet
• Pastry Brush
• Knife
• Grater
• Sauté Pan (optional)
• Oven Mitts

Critical Steps — Do Not Skip

• Mixing yeast into the water mixture
• Series of folds during the first hour
• Overnight room‑temperature fermentation
• Shaping the dough in the pan without deflating air pockets
• Baking at a high temperature (500°F) for proper crust development

Chef Tips from the Video

• Using diastatic malt powder gives the crust a beautiful golden color and a subtle sweetness.
• High‑protein single zero flour creates a chewy, airy interior.
• Brush a thin layer of olive oil on the pan before shaping to prevent sticking and add flavor.

Troubleshooting

Storage

Refrigerator: Unbaked dough can be stored in a sealed container for up to 2 days.

Freezer: Freeze the dough after the first rise; thaw overnight in the fridge before the second rise.

Room temperature: Baked pizza can sit at room temperature for up to 2 hours; keep covered to prevent drying.

Make-Ahead Tips

• The dough can be refrigerated after the overnight rise for up to 48 h.
• Pizza sauce can be prepared 2 days ahead and stored in the fridge.
• Sauté mushrooms and slice toppings while the dough is rising.

Frequently Asked Questions