SQUARE ROASTING PAN RECIPES

Steps:

• Measure Dimensions: To determine the pan's dimensions always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan in your measurement.
• Measure Depth: To measure the depth, place your ruler straight up from the bottom of the pan (do not slant the ruler). If the pan edge is slanted, do not slant the ruler, measure straight up.
• Pan Volume: To determine the pan's volume (how much batter it will hold), pour pre-measured water by the cupful until the pan is filled to the brim. Use a liquid measuring cup to pour water into the pan until it reaches the top.
• If the new pan makes the batter shallower than in the original recipe, this will cause the heat to reach the center of the pan more quickly and you will have more evaporation. To solve this problem you need to shorten the baking time and raise the temperature of the oven slightly. To substitute a pan that is shallower than the pan in the recipe, reduce the baking time by 1/4.
• If the new pan makes the batter deeper than in the original recipe, this will cause less evaporation and the batter will take longer to cook. To solve this problem you need to lengthen the baking time and lower the temperature of the oven slightly. To substitute a pan that is deeper than the pan in the recipe, increase the baking time by 1/4.
• The following table will help determine substitutions of pans and dishes of similar approximate size if you do not have the specific sized baking pan, dish, or mold called for in a recipe. To substitute with glass pans, reduce the baking temperature by 25 degrees. ____________________________________________________ 3-cup Baking Dish or Pan: 8" x 1-1/4 round pan ____________________________________________________ 4-cup Baking Dish or Pan: 8" x 1-1/2" round layer cake pan 8" x 4" x 2-1/2" loaf pan 9" x 1-1/2" round pie pan 11" x 1" round tart pan ____________________________________________________ 6-cup Baking dish or Pan: 1 (8") round cake pan 7-1/2" x 3" bundt tube pan 8" x 8" x 2" square pan 8 1/2" x 4-1/2" x 2-1/2" loaf pan 9" x 1-1/2" round layer cake pan 9" x 2" round pie plate (deep dish) 9" x 9" x 1-1/2" rectangular pan 10" x 1-1/2" round pie plate 11" x 7" x 2" rectangular pan ____________________________________________________ 7-cup Baking dish or Pan: 8" x 2" round cake pan 9" x 9" x 2" rectangular pan ____________________________________________________ 8-cup Baking dish or Pan: 8" x 8" x 2" square pan 9" x 2" round cake pan 9" x 5" x 3" loaf pan 9" x 9" x 1-1/2" square pan 9-1/4" x 2-3/4" ring mold 9-1/2" x 3-1/4" brioche pan 11" x 7" x 1-1/2" baking pan ____________________________________________________ 9-cup Baking Dish or Pan: 8" x 3" bundt pan 9" x 3" tube pan ____________________________________________________ 10-cup Baking Dish or Pan: 8" x 2-1/2" springform pan 9" x 9" x 2" square pan 11-3/4" x 7-1/2" x 1 3/4" baking pan 13" x 9" x 2" rectangular pan 15-1/2" x 10-1/2" x 1" jelly-roll pan ____________________________________________________ 11-cup Baking Dish or Pan: 9" x 3" springform pan 10" x 2" round cake pan ____________________________________________________ 12-cup Baking Dish or Pan: 2 (9") round cake pans 9" x 3" angel-cake pan or tube pan 10" x 2-1/2" springform pan 10" x 3-1/2" bundt pan 13" x 9" x 2" metal baking pan 14" x 10-1/2" x 2-1/2" roasting pan ____________________________________________________ 15-cup Baking dish or Pan: 13" x 9" x 2" rectangular pan ____________________________________________________ 16-cup Baking dish or Pan: 9" x 3-1/2" springform pan 10" x 4" fancy tube mold ____________________________________________________ 18-cup Baking dish or Pan: 10" x 4" angel-cake or tube pan

Steps:

• Make the dough a day or two before you want to bake; the recipe makes enough for three pies. 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.
• Make the sauce. Place a saucepan over medium-low heat, and add to it 2 tablespoons olive oil. When the oil is shimmering, add the minced garlic and cook, stirring, until it is golden and aromatic, approximately 2 to 3 minutes.
• Add the tomato paste and a pinch of chile flakes, and raise the heat to medium. Cook, stirring often, until the mixture is glossy and just beginning to caramelize.
• Add the tomatoes, bring to a boil, then lower heat and allow to simmer for 30 minutes, stirring occasionally.
• Take sauce off the heat, and stir in the honey and salt, to taste, then blend in an immersion blender or allow to cool and use a regular blender. (The sauce can be made ahead of time and stored in the refrigerator or freezer. It makes enough for 6 or so pies.)
• After 3 hours or so the dough will have almost doubled in size. Stretch the dough very gently to the sides of the pans, dimpling it softly with your fingers. The dough can then be left to rest for another 2 to 8 hours, covered with wrap.
• Make the pizzas. Heat oven to 450. Gently pull the dough to the edges of the pans if it hasn’t risen to the edges already. Use a spoon or ladle to put 4 to 5 tablespoons of sauce onto the dough, gently covering it entirely. Sprinkle the low-moisture mozzarella onto the pies, then dot them with the fresh mozzarella and the pepperoni to taste. Sprinkle with the oregano and lash with a little olive oil.
• Place the pizzas onto the middle rack of the oven on a large baking sheet or sheets to capture spills, then cook for 15 minutes or so. Use an offset spatula to lift the pizza and check the bottoms. The pizza is done when the crust is golden and the cheese is melted and starting to brown on top, approximately 20 to 25 minutes.