Foolproof Pan Pizza Recipes

Steps:

• Make the dough a day or two before you want to bake; the recipe makes enough for three pies. Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
• 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.
• 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.
• 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.
• Make the sauce. Place a saucepan over medium-low heat, and add to it 2 tablespoons olive oil. When the oil is shimmering, add the minced garlic and cook, stirring, until it is golden and aromatic, approximately 2 to 3 minutes.
• Add the tomato paste and a pinch of chile flakes, and raise the heat to medium. Cook, stirring often, until the mixture is glossy and just beginning to caramelize.
• Add the tomatoes, bring to a boil, then lower heat and allow to simmer for 30 minutes, stirring occasionally.
• Take sauce off the heat, and stir in the honey and salt, to taste, then blend in an immersion blender or allow to cool and use a regular blender. (The sauce can be made ahead of time and stored in the refrigerator or freezer. It makes enough for 6 or so pies.)
• After 3 hours or so the dough will have almost doubled in size. Stretch the dough very gently to the sides of the pans, dimpling it softly with your fingers. The dough can then be left to rest for another 2 to 8 hours, covered with wrap.
• Make the pizzas. Heat oven to 450. Gently pull the dough to the edges of the pans if it hasn't risen to the edges already. Use a spoon or ladle to put 4 to 5 tablespoons of sauce onto the dough, gently covering it entirely. Sprinkle the low-moisture mozzarella onto the pies, then dot them with the fresh mozzarella and the pepperoni to taste. Sprinkle with the oregano and lash with a little olive oil.
• Place the pizzas onto the middle rack of the oven on a large baking sheet or sheets to capture spills, then cook for 15 minutes or so. Use an offset spatula to lift the pizza and check the bottoms. The pizza is done when the crust is golden and the cheese is melted and starting to brown on top, approximately 20 to 25 minutes.

Steps:

• For Dough:.
• Mix 1 teaspoon sugar, yeast and warm water in a glass bowl and set aside in a warm place.
• Combine flour, salt, and 2 teaspoons of oil in a bowl.
• Stir yeast mixture into flour mixture after yeast activates (foam forms).
• Make dough ball, coat with oil to prevent sticking, and let rise for 8-24 hours. Do not knead.
• For Sauce:.
• Dice onions and mince garlic.
• Add 1 tablespoon of oil to saucepan and heat over medium heat.
• Add onion to pan and saute until onion softens.
• Add oregano, basil, pepper flakes, and garlic to pan and stir until mixture become fragrant.
• Add tomatoes and 1 teaspoon of sugar to pan and stir.
• Simmer for 1/2 hour.
• Allow to cool.
• For Pizza:.
• Preheat Oven to 500 to 550 degrees. If using a pizza stone, preheat the stone.
• Divide dough in halve and place in pans for thinner pizza or use whole dough for thick crust. Push dough all the way to the edges and let rest.
• Combine mozzarella and provolone cheese.
• Spread sauce evenly across both crusts.
• Sprinkle cheese on the pizzas all the way to the edge.
• Top with any other toppings you wish.
• Bake for 15 minutes until cheese is bubbly and crust is brown.

Steps:

• For Dough:.
• Combine warm water, yeast, and sugar in a glass bowl and set aside.
• Combine flour, salt, and oil in a bowl.
• Add yeast mixture to flour mixture after yeast activates (foam forms).
• Stir until water is absorbed.
• Form dough ball and drizzle with oil to prevent sticking.
• Let rise for 8-24 hours.
• For Sauce:.
• Heat oil in medium saucepan over medium heat.
• Sautee onion until onion is soft and translucent.
• Add oregano, basil, garlic, sugar, and pepper flakes to pan.
• Stir until fragrant.
• Add tomatoes and salt to taste.
• Simmer for 1/2 hour and let cool.
• For Pizza:.
• Preheat oven to 500-550 degrees with pizza stone if using.
• Divide dough in 1/2 for thinner pizza or leave whole for thicker pizza.
• Add dough to pan(s) and spread to edges with hands.
• Let rest.
• Combine both cheeses in a 50/50 mixture.
• Top dough with sauce.
• Add cheese all the way to the edges of the crust.
• Add any other toppings you wish.
• Bake for 15 minutes.