Pan Pizza Update

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So I thought I would update you all on my dinner last night… because I know you’re so very interested. 

Pizza is my favorite savory thing to cook, and I think that’s probably because there’s dough making and baking involved.  SO when I saw Serious Eats’ blog post on Foolproof Pan Pizza, I knew I had to try the recipe.  I mean it was driving me crazy – I’d think about it every day since the blog was posted. 

The pizza in the picture looked really, really good, and I happen to love pan pizza. 

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Or I did when I was a kid – a time when Pizza Hut pan pizza was devoured every Friday night with a two liter of Coke.  I’m not sure why we went there so often; was it because the pizza was really that good?  Or because it was the only pizza joint in town?  If I had to guess, I’d say it was because my sisters and I collected a lot of Book It! buttons throughout grade school.  Personal pan pizza never tasted so good.

And since we’re on the subject I’d like to point out that my family still owns all of the Land Before Time puppets from Pizza Hut.

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This pizza was good – I recommend the recipe.   You make a no-knead pizza dough, let it sit overnight, plop the dough in a well greased cast iron skillet, let it rise again, then top it was sauce, cheese, etc.  The pizza is baked in a hot oven - 500 degrees to be exact.  I’ve never in my life baked in such a hot oven.  I didn’t know my oven went that high.  It actually goes to 550 degrees.  Awesome. 

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The crust was crispy, greasy (as it should be), and sort of resembled focaccia bread.  I used a lot of olive oil, and I think that’s the secret in making good pan pizza.  I made one pizza with pepperoni, red sauce and whole milk mozzarella (for Eric), and I made another with pepperoni, red sauce, sun dried tomatoes, red bell peppers, red onion,  whole milk mozzarella and fresh basil. 

The only problem I ran into was the crust was a bit doughy in the inside and wasn’t quite crispy enough on the bottom.  This was easily solved by placing the skillet on the stove burner and slowly crisping the bottom on medium low heat. 

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I would definitely make this recipe again because the process was really easy, and yes, foolproof. 

I just wish a Ducky Land Before Time puppet was offered.

So what are you waiting for?  Serious Eats Foolproof Pan Pizza

13 comments:

  1. This pizza looks just like the Pizza Hut pan pizza I remember. I was in the Book It! program as well and because I read the most books in my class I received a plush Land Before Time dinosaur at Pizza Hut. Ducky was my favorite character too. Thanks for this post. It brought back a great childhood memory!

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    1. Wow! Nice work, Jenny. I read a lot of Baby Sitters Club books back then.

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  2. I'm always looking for a good pizza...and pan pizza is de-lish! Hopefully I'll get to try this out soon.


    http://msmorgansrealitycheck.blogspot.com

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  3. I'm more of a put-the-pizza-on-a-paddle-and-slide-it-into-the-oven-directly-on-the-heat girl than a pan pizza girl, but I'm from New York. Growing up there were 3 places in town that did it the former way and the only Pizza Hut was 3 towns away. I don't think I had Pizza Hut until I was in college.

    I still find myself wanting to make this. I don't have the equipment to make pizza the old-fashioned way. I tried making it in a sheet pan once and it was a disaster. I love the convenience of using a cast iron skillet. Plus the dough sounds super convenient. I must put this on my list.

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    1. Oh I prefer that kind of pizza too, even though I didn't grow up in New York. :) Maybe Pizza Hut was more of a Midwest thing?


      You should try it. I think you could make this crust gluten free if you wanted it. It might be even better. Do you have a pizza stone?

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  4. I never knew that "pan pizza" meant that it was cooked in a pan. LOL. I'm embarrassed now.

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    1. I don't think it has to be cooked in a skillet. Right?

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  5. The crispy crust is really all I remembered about pan pizzas. Loved them! How different was the no-knead crust from others you've tried, or does it have more to do with the method of cooking it?

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    1. It was a little drier than the previous no knead dough I worked with. I think because you have to move it from the bowl to the skillet.

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  6. Ah, this brings back memories of both grade school and high school. We did the reading program too and my favorite was {and still is} the cheese personal pan pizza. And in high school, we would volunteer to work the concession stand for whatever club we were in {in my case, Journalism Club} and we would get a free pizza. Yum. I am going to have to make this - thank you for sharing!

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