DEEP SKILLET PAN RECIPES

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BEST PAN PIZZA RECIPE - HOW TO MAKE PAN PIZZA IN A SKILLET



Best Pan Pizza Recipe - How To Make Pan Pizza In A Skillet image

This pan pizza uses the tangzhong method to create the most tender and versatile pizza dough, perfect for cooking in a skillet or for baking on a sheet tray. Top with lots of cheese and a super simple tomato sauce, or go crazy with your favorite toppings for the perfect homemade pie. The secret to getting the perfect crust is a two-step cooking method.

Provided by June Xie

Categories     vegetarian    date night    weeknight meals    baking    dinner    lunch    main dish

Total Time 18 hours 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 20

3 tbsp. all-purpose flour (24 g.)
2/3 c. water (160 g.)
1/2 c. lukewarm water (120 g.) 
1 tbsp. granulated sugar
1 tsp. instant yeast (3 g.)
2 c. all-purpose flour (256 g.)
1/4 c. whole wheat flour (32 g.)
2 tsp. kosher salt (9 g.)
Extra-virgin olive oil
3 cloves garlic, grated
1/2 tsp. coarsely ground black pepper
2 tsp. kosher salt
1/2 tsp. crushed red pepper flakes
2 tbsp. granulated sugar
1 (28-oz.) can crushed tomatoes
1 tbsp. extra-virgin olive oil
2 tbsp. sesame seeds
1 1/4 c. shredded or sliced low-moisture mozzarella (about 5 oz.)
1/2 c. shaved Parmesan (about 2 oz.)
1 c. tomato sauce 

Steps:

  • Make tangzhong: In a small pot over medium-low heat, continuously whisk together 3 tablespoons flour and ⅔ cup water until mixture is thickened and begins to bubble, 3 minutes. Let cool to room temperature.
  • In a large bowl, whisk together water, sugar, and yeast and let sit until frothy, about 15 minutes. Add to bowl remaining flours, the cooled tangzhong, and salt. Using a spatula, mix ingredients until a wet, soft dough forms. Cover bowl and let rest 30 minutes to 1 hour.
  • With dampened hands, going around the bowl, pick up one edge of the dough, stretch it upwards and fold it toward the opposite edge. Repeat this stretch and fold motion around the dough, then flip dough upside down so that the smooth side is facing up. Cover and rest at room temperature for 3 to 4 hours, performing a stretch-and-fold every 45 minutes to 1 hour, for a total of four sets of stretch and folds. 
  • After the final stretch and fold, halve dough and shape each half into a smooth boule. Grease two small bowls with olive oil, then place a boule into each bowl, seam-side down. Cover and rest overnight in the refrigerator, up to 4 days. (The longer the rest, the more flavorful the dough!)
  • Make the sauce: In a medium bowl, stir together all sauce ingredients until well combined. Refrigerate until ready for assembly.
  • To assemble the pie: Remove dough from refrigerator and let come to room temperature for 1 hour. When dough has become more pliable, coat bottom of a 10” cast-iron skillet with olive oil and sprinkle evenly with sesame seeds. On a lightly floured surface, using the pads of your fingers, flatten dough starting at the center of the ball, working your way outward. Gently stretch dough until it is about 8” wide, then place into prepared skillet and continue to press dough outward to reach ½” up the sides of the skillet. Let dough rest and proof until puffy, about 1 hour to 1 hour 30 minutes. 
  • 30 minutes before you are ready to bake, preheat oven to 500°. Place your skillet on medium heat and cook until edge of dough begins to sizzle and top of dough begins to puff, 4 to 5 minutes. Top dough evenly with cheeses, then dollop on sauce by the spoonful. Remove from heat and transfer to preheated oven.
  • Bake until cheese is bubbly and lightly golden, sauce is mostly set, and edges are caramelized, 11 to 14 minutes.
  • Let pie cool briefly in skillet, then transfer to a cooling rack before serving. 

PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES



Pizza Hut Pan Pizza Copycat Recipe | Top Secret Recipes image

The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.  Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 10 minutes0S

Prep Time 1 hours 5 minutes0S

Cook Time 1 hours 5 minutes0S

Number Of Ingredients 24

Nutrition Facts : Calories 390 calories

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BEST PAN PIZZA RECIPE - HOW TO MAKE PAN PIZZA IN A SKILLET
This pan pizza uses the tangzhong method to create the most tender and versatile pizza dough, perfect for cooking in a skillet or for baking on a sheet tray. Top with lots of cheese and a super simple tomato sauce, or go crazy with your favorite toppings for the perfect homemade pie. The secret to getting the perfect crust is a two-step cooking method.
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