Cheese pan pizza

I took my big thicc cast iron pan, I made a big dough ball and fermented it and pressed it down until it fit the pan and let it rest

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  1. 1 month ago
    Anonymous

    I turned my oven to 475. I used some tomatoes from a can (san marzano) and added some oregano, basil and garlic. It is Mozz I hand tore.

  2. 1 month ago
    Anonymous
  3. 1 month ago
    Anonymous

    Pan pizza attempt it is crunchy and good

    • 1 month ago
      Anonymous

      Looks like shit. Stretch your pizza and you won't get up with focaccia with shit on top

  4. 1 month ago
    Anonymous

    Undercarriage for those who ask

  5. 1 month ago
    Anonymous

    nice

  6. 1 month ago
    Anonymous

    You forgot the 'chovies

  7. 1 month ago
    Anonymous

    Did you let it rise?

    Protip top the pizza after its risen

    • 1 month ago
      Anonymous

      So you put the dough in the pan like OP and then wait 20-30 minutes?

      • 1 month ago
        Anonymous

        Exactly. Try to keep an eye on it. Most pizzas typically require closer to 40 mins- 1 hour to rise but every loaf is unique due to variables like ingredient proportions, ambient temperature, humidity, etc

        Look up an easy pizza dough recipe if you want something structured to follow or take inspiration from

        • 1 month ago
          Anonymous

          Do you think this process would work with fast rise yeast

          • 1 month ago
            Anonymous

            Yes it does. I cold ferment my dough but you can make some easily pliable dough quickly. The method I did was mimicking a old pizza hut pan pizza style, that did a secondary wet rise in an oiled pan

          • 1 month ago
            Anonymous

            Yes. The way fast rise yeast works is that it makes it so there is only one rise (proofing) period instead of two. So youd make the dough, and instead of letting it double in size in a bowl, you flatten it into the pan. Typically it helps to form it once, let the dough rest for 5 minutes for the gluten to soften, and then you can manipulate the dough farther to fit the bottom of the pan more snugly.

            After that, you let it rise for however long it needs, 20 mins, 40, whatever. This is where you keep an eye on the dough to try and visually track the rise progression. Its always better to undershoot than overshoot, but mistakes can also help you learn.

            Then you top and bake it

            • 1 month ago
              Anonymous

              AHHHH IM GONNA MAKE A

              DEEEEP DOOOSH

  8. 1 month ago
    Anonymous

    hell yea OP, I’d tear into that. I’ve been wanting to try and make this exact thing so now I’m definitely gonna give it a shot.

  9. 1 month ago
    Anonymous

    That looks fricking nice man

  10. 1 month ago
    Anonymous

    for me its cheese pan pepeloni without pepeloni

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