PIZZA DOUGH PANS RECIPES

Steps:

• Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
• Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.) 
• Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours. 
• Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It’s OK if it doesn’t stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed.

Steps:

• Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
• Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.
• Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.
• The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.