By mr
Pour-in-the-Pan Pizza
6 steps
Cook:6h
The crust for this pizza borrows from the Milk Street recipe for a light, open-crumbed focaccia—our recreation of the focaccia we encountered in Bari, Italy. The pizza dough is unusual in a couple ways: It uses so much water that it verges on a batter, and it rises for at least four hours (be sure to place the bowl in a warm spot). After rising, the dough is poured out onto a greased 13-by-18-inch rimmed baking sheet (also known as a half sheet pan) to rest for 20 minutes before being nudged with oiled fingers to the edges of the pan. Instead of making a single large pizza, you could make two 12-inch pies using low-lipped, disk-shaped pizza pans, like the ones used in American-style pizzerias; see the directions below. Don’t forget to mist the baking sheet with cooking spray. The olive oil alone isn’t enough to prevent sticking; a coating of cooking spray is important to ensure the pizza releases easily. Don’t use fresh mozzarella; it contains too much moisture and will make the surface of the pizza soggy. Likewise, be sure to drain the juices from the tomatoes - Milk Street
Updated at: Thu, 17 Aug 2023 09:51:12 GMT
Nutrition balance score
Good
Glycemic Index
72
High
Glycemic Load
46
High
Nutrition per serving
Calories492.9 kcal (25%)
Total Fat17.7 g (25%)
Carbs63.7 g (25%)
Sugars4.7 g (5%)
Protein17.6 g (35%)
Sodium324.1 mg (16%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
400 gramsbread flour
2 teaspoonswhite sugar
2 x 0.25 ounceinstant yeast
pack
1 ½ cupswater
100°F to 110°F
kosher salt
3 tablespoonsextra-virgin olive oil
divided, plus more for oiling your hands
1 poundCampari tomatoes
or cherry
6 ounceswhole-milk mozzarella cheese
shredded
1 teaspoondried oregano
flaky sea salt
for sprinkling, optional
ground black pepper
Instructions
Step 1
In a stand mixer with the dough hook, mix the flour, sugar and yeast on medium until combined, about 30 seconds. With the mixer running, add the water and mix on medium until a sticky dough forms, about 5 minutes; scrape the bowl and dough hook once during mixing. Turn off the mixer and let rest 10 minutes. Add 4 teaspoons kosher salt and mix on medium for another 5 minutes. The dough will be shiny, wet and elastic.
Step 2
Coat a large bowl with 1 tablespoon of the oil. Mist a silicone spatula with cooking spray and use it to scrape the dough into the bowl. Flip the dough with the spatula to oil all sides. Cover tightly with plastic wrap and let rise in a warm spot for 4 to 5 hours.
Step 3
When the dough is ready, generously mist a 13-by-18-inch rimmed baking sheet with cooking spray, then pour 1 tablespoon of the remaining oil onto the center of the baking sheet. Gently scrape the dough onto the center of the sheet and let rest, uncovered, for 20 minutes.
Step 4
Meanwhile, heat the oven to 500°F with a rackin the lowest position. If using Campari tomatoes, cut them into quarters; if using cherry tomatoes, cut them in half. Place the tomatoes in a large bowl and mash gently with a potato masher. Transfer to a fine-mesh strainer set over a bowl and set aside to drain until ready to use
Step 5
After the dough has rested, oil your hands, and, working from the center, gently push it into an even layer to the edges and into the corners of the baking sheet; be careful not to press out all of the air. It’s fine if the dough does not completely fill the pan, but it should come close
Step 6
Drizzle the tomatoes with the remaining 1 tablespoon oil, then toss. Scatter over the dough, leaving a narrow border. Let rest for another 30 minutes. Scatter the cheese over the dough, then sprinkle with the oregano, pepper and kosher or flaky salt (if using). Bake until the surface of the pizza is golden brown and the bottom is crisped and well browned, 18 to 20 minutes. Slide the pizza from the pan onto a wire rack and cool for a few minutes before slicing.
