* Exported from MasterCook *
Pizza, Pan
Recipe By :Sam Sifton
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Italian
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH:
1000 grams unbleached all-purpose flour -- approx 8 cups
30 grams kosher salt -- approx 1 1/2 tablespoons
700 grams lukewarm water -- approx 2 3/4 cups
60 grams unsalted butter -- preferably high-fat
European-style, melted
40 grams olive oil -- approx 3 tablespoons, plus more
to grease pans
5 grams active dry yeast -- approx 1 3/4 teaspoons
SAUCE:
2 tablespoons olive oil
1 clove garlic -- peeled and minced
2 tablespoons tomato paste
Pinch chile flakes -- to taste
28 ounce chopped tomatoes -- or crushed (1 can)
2 tablespoons honey -- or to taste
1 teaspoon kosher salt -- or to taste
PIZZA:
Olive oil
525 grams Part-skim mozzarella -- See Note
300 grams Fresh mozzarella -- See Note
Sliced pepperoni -- to taste
3 teaspoons dried oregano -- or 3 pinches fresh: 1 per pie
The pizza authority Anthony Falco, once czar of the oven at Roberta's
in Brooklyn and now (literally!) an international pizza consultant,
grew up in Austin, Tex., eating his great-grandmother's Sicilian
grandma pies, which he liked a great deal, and personal pan pizzas
from Pizza Hut, which he loved unreservedly. This recipe, he told me
in 2018, pays homage to that buttery, high-lofted pie, with a crisp
bottom crust, a slightly sweet sauce and an enormous amount of
cheese. Slices of pepperoni make a beautiful topping, cupping in the
heat of the oven and drizzling crimson oil across the edges of the
pie. The dough takes a long time to proof and the recipe delivers a
lot of it, so making the recipe is a great excuse for planning a
pizza party. Cast-iron pans are best for the baking, but square or
rectangular baking pans with high sides will do nicely in a pinch.
TIME: 1:30, plus 15 to 20 hours resting time for the dough
Note: Part skim Mozzarrella: roughly grated, 525g or 4 1/2C: 175gs
or 1 1/2C per pie
Note: Fresh mozzarrella: cut into cubes, 300g or 3C: 100g or 1C per pie
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 g each)
and shape them into oblong balls. Use olive oil to grease three 10"
cast-iron skillets, 8" by 10" baking pans with high sides, 7" by 11"
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 450F. 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.
S(Internet address):
https://cooking.nytimes.com/recipes/1019335-pan-pizza
Yield:
"6 to 8"
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Per Serving (excluding unknown items): 309 Calories; 12g Fat (35.6%
calories from fat); 13g Protein; 36g Carbohydrate; 2g Dietary Fiber;
28mg Cholesterol; 731mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0603