Pan Pizza Dough
- Total Time
- 30 minutes, plus 15 to 20 hours' resting time
- Rating
- Comments
- Read comments
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Ingredients
- 1000grams unbleached all-purpose flour, approximately 8 cups
- 30grams kosher salt, approximately 1½ tablespoons
- 700grams lukewarm water, approximately 2¾ cups
- 60grams unsalted butter, preferably high-fat European-style, approximately ¼ cup, melted
- 40grams olive oil, approximately 3 tablespoons, plus more to grease pans
- 5grams active dry yeast, approximately 1¾ teaspoons
Nutritional analysis per serving (10 servings)
444 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 77 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 11 grams protein; 420 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
- Step 2
Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.
- Step 3
Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.
- Step 4
The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.
Private Notes
Comments
Once ready for pie-making, can this dough be frozen? We'd likely make only one pie at a time.
This dough recipe is the first part of a larger recipe for complete pan pizza. The baking instructions are in that recipe, after the topping steps. Here's the link: https://body-change.today/recipes/1019335-pan-pizza%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">
Naive question here. The recipe ends with balls of dough which have risen in the pans. Do you bake it before adding toppings or smooth it out and let it bake with the rest of the pizza? Thanks.
I always seem to "discover" recipes. While I probably skipped over this one at one point, I was making lunch for 7, so I needed more. This recipe easily fed all and led to different toppings for everyone. I folowed the recipe as written, 18 hours in the fridge. Does anyone know if I can freeze the dough just at the 18 hour point, or earlier in the process, maybe make up the three balls of dough right after that rise on the first day??
Love this recipe- I freeze 2 of the dough pieces using a kitchen scale to evenly divide up. My only suggestion is to proof the yeast in the water, butter, olive oil and the yeast. Cover and time ten minutes. The recipe makes lots, so I freeze 2 or 3 and then I have a handy supply.
what happened to the remaining steps? It stops at Step 4?