Personal Pan Pizza
This is a great way to make pizza from fresh in a home oven, the end result is a thick deep pan style pizza.
The key to this is using a cast iron pan, but you can use any pan as long as it is safe to go from the hob, directly into the oven.
The dough couldn't be simplier to make, it's based on Jim Laheys famous no-knead bread recipe, and takes 5 minutes. The only catch is you have to remember to make it the night before.
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Cooking Instructions
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1
In a large bowl mix the flour, yeast and salt. Then slowly pour in the water. I try and make sure the water isn't too cold, anything room temperature/lukewarm should be good.
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2
Combine it thoroughly, it will be quite a wet dough, so its unlikely you will need any more water. Once combined cover in cling film, and leave until the next day. Anywhere between 12-18 hours is good to leave it.
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3
When you come back, it should have risen to the top of the bowl, and you can see air bubbles the dough.
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4
It's the next day, your dough is now ready. Give the dough a real quick knead, just to make it a bit more manageable.
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5
Drizzle a generous amount of olive oil in your cold pan. Split the dough in half, and add it straight into the pan. I spread it in the oil, before flipping it over, and then stretching it out to the edges. You can leave this for a mini prove at this stage, but I'm usually too hungry to wait.
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6
Tomato sauce, I like the tinned cherry tomatoes, but any tinned tomatoes will do, or even passatta. I like to empty them into a glass bowl, add the other ingredients, and squeeze it all together by hand.
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7
Add your tomato sauce to the pizza, with the mozerella cheese. I use grated as I find fresh often goes a bit soggy in a home oven, along with whatever toppings you like. Turn on the grill to it's highest setting, and let it warm up in the background.
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8
Now add the pan to the hob, and turn the heat up the heat. This part is tricky, as if you burn it at this stage, you may as well just forget it. Keep an eye on it, you will see the oil starting to bubble, watch it like a hawk, and transfer to oven before it starts burning.
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9
With the grill on high, the rest of the pizza won't take long to cook. I would suggest checking on it every minute, to make sure it doesn't burn.
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