Pan pizza dough recipe
A higher-hydration dough that bakes into a crisp, golden bottom with a soft, airy crumb. This makes four 300 g balls for 10-inch pans or cast-iron skillets.
Ingredients
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 680 g | 100% |
| Water | 490 g | 72% |
| Fine sea salt | 17 g | 2.5% |
| Instant dry yeast | 3.4 g | 0.5% |
| Olive oil | 14 g | 2% |
Total dough weight is about 1,204 g, which divides into four 300 g balls.
Method
- Mix and rest. Combine flour, water and yeast. Rest 20 minutes so the flour hydrates.
- Add salt and oil. Knead until the dough is smooth and slightly glossy. It will still be soft and sticky.
- Bulk ferment. Cover and leave at room temperature for 1–2 hours, or refrigerate overnight for more flavor.
- Divide. Cut into four 300 g pieces and ball them. Rest 30 minutes if using the same day, or refrigerate up to 24 hours.
- Oil the pan. Put 1–2 tablespoons of olive oil in each 10-inch pan. Spread it across the bottom and sides.
- Press and rise. Press the dough from the center outward, leaving a slightly thicker edge. Cover and let rise 1–2 hours at room temperature.
- Bake. Preheat the oven to 500°F. Bake on the lower-middle rack for 12–15 minutes, until the bottom is crisp and the top is golden. Broil briefly if needed.
Why pan dough is different
The pan does two jobs: it holds a wetter dough in shape and it fries the bottom in oil. That is why pan dough can be 70–75% hydration without becoming impossible to handle. The oil also adds flavor and helps the crust brown.
If your pan is not seasoned, line it with parchment for the first bake. If the bottom browns too quickly, move the pan up one rack and lower the temperature by 25°F.
Common problems
The center is doughy
The pan was too cold or the dough was too thick. Let the pan warm on the stove for a minute before adding dough, and press it thinner in the center.
The bottom burns before the top browns
Move the rack up and finish under the broiler. Check the bottom with a spatula after 10 minutes.
The dough sticks
Use enough oil, especially on the sides. A non-stick pan still needs a thin layer of oil for flavor and crispness.
Related tools
Scale this recipe with the pizza dough calculator, or adjust the water with the hydration calculator.