This Pan Pizza Ruins Delivery Forever

Ingredients

• 1000 g All-Purpose Flour (for dough, sifted)
• 3 tsp Instant Yeast (active instant yeast)
• 2 tsp Kosher Salt (for dough)
• 800 g Water (room temperature, 80% hydration)
• 2 tbsp Olive Oil (extra virgin, for dough hydration and coating pan)
• 1 can Canned San Marzano Tomatoes (whole, drained; about 800 g)
• 0.5 tsp Salt (pinch for sauce)
• 0.5 tsp Black Pepper (freshly ground, pinch for sauce)
• 0.5 tsp Dried Oregano (pinch for sauce)
• 2 tbsp Olive Oil (extra virgin, for sauce emulsification)
• 1 tbsp Tomato Paste (adds thickness and brightness)
• 1 small Red Onion (thinly sliced)
• 0.25 cup Green Olives (sliced)
• 0.25 cup Roasted Red Peppers (jarred, sliced)
• 200 g Fresh Mozzarella (Fiora Latte) (sliced into ovals or cubes)
• 0.25 tsp Garlic Powder (light dusting on crust before baking)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together 1000 g all‑purpose flour, 3 tsp instant yeast, and 2 tsp kosher salt until evenly distributed.

   Time: PT5M

2. Add Water and Olive Oil

   Create a well in the center, pour in 800 g room‑temperature water and 2 tbsp olive oil, then mix with a wooden spoon until a shaggy, wet dough forms.

   Time: PT5M

3. First Bulk Fermentation

   Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for about 4 hours, or until doubled in size and full of bubbles.

   Time: PT4H

   Temperature: room temperature (around 22°C)

4. Oil the Dough Surface

   Drizzle a thin layer of olive oil over the risen dough and gently fold it in to coat the top; this raises hydration slightly and prepares a crisp bottom.

   Time: PT5M

5. Second Proof in Pan

   Transfer the dough to a lightly oiled 20 cm × 30 cm baking pan, gently stretch to fit, cover with the pan or a damp towel, and let rest for 30 minutes.

   Time: PT30M

   Temperature: room temperature

6. Prepare Uncooked Pizza Sauce

   Combine the canned San Marzano tomatoes, 0.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried oregano, 2 tbsp olive oil, and 1 tbsp tomato paste in a bowl. Blend with an immersion blender until smooth.

   Time: PT5M

7. Prep Toppings

   Thinly slice the red onion, slice the green olives, and roughly chop the roasted red peppers. Set aside.

   Time: PT5M

8. Par‑Bake the Crust

   Place the pan with dough in a pre‑heated 450°F oven and bake for 15 minutes until the edges start to set and the bottom is lightly golden.

   Time: PT15M

   Temperature: 450°F

9. Add Sauce, Cheese, and Toppings

   Remove the crust, spread a thin layer of the uncooked sauce, distribute sliced fresh mozzarella, red onion, green olives, and roasted red peppers. Sprinkle a pinch of salt and 0.25 tsp garlic powder.

   Time: PT5M

10. Final Bake

    Return the pizza to the 450°F oven and bake for 13 minutes, or until the cheese is bubbling, edges are golden, and the bottom is crisp.

    Time: PT13M

    Temperature: 450°F

11. Rest and Serve

    Remove the pizza, let it rest for 5 minutes to set the toppings, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g