Crispy Cheese Pan Pizza
By Grace Jackson (Kinda)
This is the King Arthur “Crispy Cheesy Pan Pizza” Recipe my Aunt Courtney showed me and it is sooo good (but does require some paitence)
Ingredients:
- 2 cups (240g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon instant yeast (or active dry yeast)
- 3/4 cup (170g) of water, lukewarm
- 1 Tablespoon (13g) of olive oil for the dough
- 1 1/2 Tablespoon (18g) of olive oil for the pan
Instructions
24 - 72 Hours Before You Want Your Pizza:
- Weigh/Measure the Flour into a large mixing bowl
I highly reccomend using a baking scale rather than a measuring cup.
- Add Salt, Yeast, Water, and 1T of the olive oil to the flour in the mixing bowl
- Stir everything untill it is a sticky/shaggy ball of dough and cover the bowl
- After Five Minutes: Fold The Dough by reaching under it and pulling the bottom of the dough to the top. Do 4 Folds, covering roughly all four ‘sides’.
- Repeat This Three More Times: Wait Five Minutes, Four Folds, Wait Five Minutes, Four More Folds, Ect.
- Let it Rest, Undisturbered, Covered for 40 Minutes at room temperature.
- Put The Bowl in the Fridge To Rise and Chill
3 Hours Before You Want Your Pizza:
- Pour 1 1/2 T of olive oil into a cast iron (or other oven safe) pan
- Transfer the Dough to the pan and coat both sides in the olive oil. Use your fingers to spread the dough to the edge of the pan and create divots.
- Cover and Let it Rise for 2 Hours
When it is done rising:
- Turn on the Oven to 450F
- Add your topings.
- Put the Pizza on the Bottom Rack of Your oven for 18-20 Minutes.
- Enjoy :)
Cutting the Pizza is usually easiest with a pair of kitchen scissors
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