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Old 10-26-2005, 06:42 AM   #1
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Pan pizza help

i need a recipe for a pan pizza crust,i've become a fan of it and think its so much better than the regular one,and i really really wanna try making it at home,but dont know the proper procedure....does anyone know?

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Old 10-26-2005, 08:34 AM   #2
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Hi Sarah, do you mean a deep-dish style pizza crust?
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Old 10-26-2005, 12:07 PM   #3
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yeah,but not with cornmeal.
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Old 10-26-2005, 01:49 PM   #4
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Here's one for Chicago-style

Dough:
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100 to 110)
3 cups all-purpose flour (about 13 1/2 ounces), divided
1/4 teaspoon salt
Cooking spray

To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 10 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and salt to the yeast mixture, stirring with a whisk until well combined. Stir in 1 3/4 cups flour, stirring until a dough forms. Turn dough out onto a lightly floured surface. Knead the dough until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).


Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes. Preheat oven to 375. Coat a 12-inch cast-iron skillet with remaining 1/2 teaspoon oil, and sprinkle cornmeal over oil. Place dough in skillet, gently stretching edges to evenly coat bottom and sides of pan. Add (in layers) cheese, toppings, sauce and more cheese. Bake at 375 for 40 minutes or until crust browns and topping is bubbly. Let pizza stand 10 minutes before serving.
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Old 10-26-2005, 01:52 PM   #5
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Here's another idea I just came across. Using refrigerated French bread dough (like the Pillsbury), spray a 9" cake pan with cooking spray, sprinkle the pan with about 1 1/2 tsp corn meal. Unroll the bread dough and fold in the corners to make a diamond. Ease it into the cake pan with the folded corners facing up. Add your sauce, toppings and cheese and bake at 475 for 12 minutes. Let sit for 5 before cutting.

I think I'll try this one this weekend!

P.S. I'm moving this to the Bread forum!
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Old 10-27-2005, 12:29 PM   #6
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Quote:
Originally Posted by PA Baker
Here's one for Chicago-style

Dough:
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100 to 110)
3 cups all-purpose flour (about 13 1/2 ounces), divided
1/4 teaspoon salt
Cooking spray

To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 10 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and salt to the yeast mixture, stirring with a whisk until well combined. Stir in 1 3/4 cups flour, stirring until a dough forms. Turn dough out onto a lightly floured surface. Knead the dough until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).


Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes. Preheat oven to 375. Coat a 12-inch cast-iron skillet with remaining 1/2 teaspoon oil, and sprinkle cornmeal over oil. Place dough in skillet, gently stretching edges to evenly coat bottom and sides of pan. Add (in layers) cheese, toppings, sauce and more cheese. Bake at 375 for 40 minutes or until crust browns and topping is bubbly. Let pizza stand 10 minutes before serving.
Thanks PA,i was confused about what pan to use,i have a lodge cast iron pan that i'll use now,i thought pan pizza crust was not baked,but cooked on stove instead ....
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