Pan Pizzas from Scartch

Sqwertz

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Jul 12, 2020, 10:21:57 PM7/12/20

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Seeing as how my last scratch pizza thread is still kicking, I
thought I start a new one.

If you're new to pizzas or don't have much luck with them, I suggest
the cast pan pizza recipe dough/method from Serious Eats. I use
standard AP flour and you can use instant/quick or regular yeast
(proof it first). And they don't require 10 hours. I do mine in 4-6
hours. Sauce can be just plain crushed tomatoes and sprinkle some
dried Italian erbs over it and optional granulated garlic.

https://slice.seriouseats.com/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html

Tonight's pizzas have fennel sausage, onion, roasted red peppers,
mozzarella, provolone and pecorino romano common to both of them.
Round one also with anchovies and shrooms. Square one with slightly
sweet pickled serranos and pesto. The rigged grill pan makes a great
crispy crust.

https://i.postimg.cc/YSDm7cgV/Pan-Pizzas.jpg

-sw

John Kuthe

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Jul 12, 2020, 10:32:11 PM7/12/20

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Yum! :-) Wish I had one! :-)

John Kuthe...

Hank Rogers

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Jul 12, 2020, 10:52:11 PM7/12/20

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You can't eat it. They have evil sausage.

Sqwertz

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Jul 12, 2020, 11:31:09 PM7/12/20

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> Yum! :-) Wish I had one! :-)

They're not vegetarian. Sorry, can't have any. I'm not going to be
an enabler.

-sw

Daniel

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Jul 13, 2020, 4:49:22 AM7/13/20

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Sqwertz <sqwe...@gmail.invalid> writes:

> Seeing as how my last scratch pizza thread is still kicking, I
> thought I start a new one.
>
> If you're new to pizzas or don't have much luck with them, I suggest
> the cast pan pizza recipe dough/method from Serious Eats. I use
> standard AP flour and you can use instant/quick or regular yeast
> (proof it first). And they don't require 10 hours. I do mine in 4-6
> hours. Sauce can be just plain crushed tomatoes and sprinkle some
> dried Italian erbs over it and optional granulated garlic.

By four to six hours, do you mean this as the proofing time?

> https://slice.seriouseats.com/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html
>
> Tonight's pizzas have fennel sausage, onion, roasted red peppers,
> mozzarella, provolone and pecorino romano common to both of them.
> Round one also with anchovies and shrooms. Square one with slightly
> sweet pickled serranos and pesto. The rigged grill pan makes a great
> crispy crust.

Cast iron is best for this sort of thing. I may have to pull mine out
for a test pizza.

> https://i.postimg.cc/YSDm7cgV/Pan-Pizzas.jpg

Looks hella yum. I bookmarked the recipe. Will be trying it next
weekend. I may make the dough on a Friday evening and make the pizza for
the Saturday.

--
Daniel
Visit me at: gopher://gcpp.world

Sqwertz

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Jul 13, 2020, 10:39:20 AM7/13/20

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On Mon, 13 Jul 2020 01:49:17 -0700, Daniel wrote:

> Sqwertz <sqwe...@gmail.invalid> writes:
>
>> Seeing as how my last scratch pizza thread is still kicking, I
>> thought I start a new one.
>>
>> If you're new to pizzas or don't have much luck with them, I suggest
>> the cast pan pizza recipe dough/method from Serious Eats. I use
>> standard AP flour and you can use instant/quick or regular yeast
>> (proof it first). And they don't require 10 hours. I do mine in 4-6
>> hours. Sauce can be just plain crushed tomatoes and sprinkle some
>> dried Italian erbs over it and optional granulated garlic.
>
> By four to six hours, do you mean this as the proofing time?
>
>> https://slice.seriouseats.com/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html

Yes, 2-5 hours for the first rise, then another 1-2 in the pan
itself rising a second time.

-sw