Imported from Instagram
Zero-Effort Pan Pizza
A high-hydration, no-knead pan pizza that comes together in a single afternoon. It features a simple folding technique and a two-stage baking process for a crispy base and perfectly melted cheese.
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Ingredients
- 260 ml water
- 11 g salt
- 350 g medium-strong flour (medium-strong flour (approx. 12% protein))
- 8 g fresh yeast (fresh cake yeast)
- tomato sauce (tomato puree, to taste)
- mozzarella cheese (well-squeezed to remove excess moisture)
- semolina flour (re-milled semolina for dusting and stretching)
- toppings (various toppings of choice)
Steps
- 1
Dissolve the salt in the water in a large mixing bowl.
- 2
Add the flour and the fresh yeast to the water.
- 3
Mix everything together until a rough dough forms, cover the bowl, and let it rest for one hour.
- 4
Transfer the dough onto a work surface, perform a set of stretch and folds, and let it rise until it has doubled in size.
- 5
Shape the dough into a ball, dust it with semolina, and let it rise again.
- 6
Stretch the dough out on a surface with plenty of semolina, shake off the excess, and place it into a 30x40 cm baking tray.
- 7
Spread the tomato sauce over the dough.
- 8
Place the tray over a direct flame on the stovetop for about one minute to crisp the bottom.
- 9
Preheat your oven to its maximum temperature (fan-assisted mode). Place the tray on the bottom of the oven and bake for 10 minutes.
- 10
Remove the pizza from the oven, add the well-squeezed mozzarella and any other toppings, then return to the middle rack of the oven for 4-5 minutes.
Notes
The author notes an alternative cooking method for convenience: skip the stovetop flame and bake directly on a pizza stone in a static oven at 250°C (482°F) for 16 minutes. Ensure the mozzarella is very well-squeezed to prevent the pizza from becoming soggy.
Nutrition per serving
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