Pizza, Pan
https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe
Regular Crust
- 170 g water
- 1/2 tsp yeast
- 12 g olive oil
- 240 g flour (10%+ protein)
- 3/4 tsp salt
Sourdough Crust
- 145 g water
- 50 g sourdough starter
- 12 g olive oil
- 215 g flour (10%+ protein)
- 3/4 tsp salt
Mix the yeast into the water and let dissolve for a few minutes. Stir the yeast, then add the oil, flour and salt. Mix until a shaggy dough forms, then cover and let sit for 15 minutes.
If using a mixer, mix the dough on medium speed until a smooth dough forms (~ 1 minute). Otherwise, do a set of stretches and folds.
Do a set of stretches and folds about every 5 minutes for the first 20 minutes (5 total sets). After the last set, cover the dough and let it rise for about 40 minutes, or until just when you start to notice signs of life (sourdough may take up to a few hours). Put the dough in the fridge for 12-72 hours.
Three hours before ready to bake, pull the dough out from the fridge. Oil a cooking pan and transfer the dough to the pan. Cover the dough and let it rise for 3 hours. Preheat the oven to 450. Oil your fingers, and press dimples all over the dough to stretch it out in the pan. Prebake the dough for 10 minutes, remove it from the oven, add sauce, cheese, and toppings, then return to the oven until its finished cooking.