PAN HEAD PIZZA 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 ? 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 SKULLS RECIPE - FOOD.COM



Pizza Skulls Recipe - Food.com image

Make and share this Pizza Skulls recipe from Food.com.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 skulls

Number Of Ingredients 9

nonstick cooking spray, for pan
pizza dough
1 1/2 cups shredded mozzarella cheese
6 tablespoons grated parmesan cheese
3/4 cup pizza sauce, plus more warmed for dipping
1/2 lb Italian sausage, cooked and crumbled
18 slices pepperoni
2 teaspoons italian seasoning
italian parsley sprig (to garnish)

Steps:

  • Preheat oven to 400 degrees. Spray skull mold with nonstick spray; set aside.
  • Unroll pizza dough and stretch or roll into a 21x 8-inch rectangle with the long edge closest to you. Cut into six 3 1/2-inch wide strips.
  • Working one at a time if necessary, lay dough into skull cavities. Add to the center a tablespoon shredded mozzarella, a tablespoon of grated parmesan, 1 tablespoon marinara sauce, a spoonful sausage, 3 pepperoni, another tablespoon sauce, one more tablespoon mozzarella and a sprinkle Italian seasoning. Fold dough over fillings and pinch dough together to seal. Repeat with remaining ingredients.
  • Bake for 20 minutes, remove from molds, place on a platter and garnish with parsley sprigs. Serve with extra warm pizza sauce for dipping.
  • Buy Now: Skull Pan - $30.06.
  • https://amzn.to/2A3hHYJ.
  • Disclaimer: the above is an affiliate link, from which Genius Kitchen may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date (10/1/18).

Nutrition Facts : Calories 282.4, FatContent 21, SaturatedFatContent 9.2, CholesterolContent 55.3, SodiumContent 866.1, CarbohydrateContent 5.2, FiberContent 0.7, SugarContent 1.2, ProteinContent 17.4

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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.
From delish.com
Reviews 5
Total Time 18 hours 25 minutes
Category vegetarian, date night, weeknight meals, baking, dinner, lunch, main dish
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  • Make tangzhong: In a small pot over medium-low heat, continuously whisk together 3 tablespoons flour and ? 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. 
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PIZZA SKULLS RECIPE - FOOD.COM
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  • Disclaimer: the above is an affiliate link, from which Genius Kitchen may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date (10/1/18).
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