Foolproof Pizza

Focker

For the eggers wanting to explore pizza, or those that struggle with it, this recipe is a favorite and worth a shot.  
https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

Foolproof as in....
1.  Mix with a spoon and bowl.


2.  Let sit in said bowl, covered, for 8-24 hrs.

3.  Halve and place one ball in 10 or 12" oiled skillet.  I like 12", and used a BSR Century No. 10, 12 7/16" skillet today.  No stressing about opening/stretching a dough ball into a circle, and then onto a wooden peel.

4.  Slightly stretch and pull out edges to push the air bubbles out, and assemble.  The dough almost stretches itself.  Much easier than learning to use a wooden peel.  And, you can go heavy with the toppings, and go all the way to the edge.  I used whole milk mozz, Italian sausage, balsamic onions, Wright's bacon, diced jalapeno, and Boar's Head pepperoni.  

5.  No launch stressors, as all you do is place the skillet on a 550 indirect egg.  Spin halfway, the edges will be frying away.  Be patient.


6.  Use a thin spatula to free the burnt gasket on the edges and start checking the bottom for doneness at 12 min.  This is the hardest part, and it's not that bad.  The pie today was 20 min.  Cheese should brown up a little.  A post bake Microplane of good parmesan is great at soaking up the pepperoni grease.  The boys insist on a swirl of Mike's Hot Honey with just about every pie.


7.  After a brief rest release the pie from pan.

The bottom should look like this.


8.  Enjoy the fruits of your easy labor with a good beer. 
 Thanks fer lookin'.

WeberWho

Looks awesome! Bookmarked 

Carolina Q

Nice!!

Did one a couple of weeks ago. Used an 11" pan for Kenji's 10" recipe. Crust was still too thick! 12" next time... unless I forget again! Good pie though.

MeTed

Great post, Thanks!

hoosier_egger

Love me some Space Dust! 

Carolina Q

Here's what you get if you put that dough recipe in a 10" pan... TOO THICK!!
Still tastes great though!

Wooderson

Solid.  Never even thought of trying it.  Crispy crust, that'll work!!!!

nolaegghead

Since SWMBO doesn't like deep dish, calling it a bread casserole, I have to eat it without her, but share with my pack of chihauhuas.

SonVolt

Carolina Q said:

Here's what you get if you put that dough recipe in a 10" pan... TOO THICK!!
Still tastes great though!

Too thick? That's the whole point of pan pizza! Delicious!

Carolina Q

nolaegghead said:

Since SWMBO doesn't like deep dish, calling it a bread casserole, I have to eat it without her, but share with my pack of chihauhuas.

Pan pizza isn't deep dish. Not even close.

Deep dish...

SonVolt said:

Carolina Q said:

Here's what you get if you put that dough recipe in a 10" pan... TOO THICK!!

Too thick? That's the whole point of pan pizza! Delicious!

To each is own. This is much thicker than the original Pizza Hut pan pizza... which is what it was billed as.

SonVolt

Need a banana for scale I guess but that looks about the right thickness for Pizza Hut pan. I wish Lodge made a 15" double loop handle skillet. That would be the ultimate pan IMO.  They skip from 12" to 17" and 17" won't fit in my oven with the stupid convection fan housing eating up space. 

Focker

WeberWho said:

Looks awesome! Bookmarked 

Thanks brother.  

TEXASBGE2018

Gonna try this for next Friday pizza night. Great job.

Focker

Carolina Q said:

Nice!!

Did one a couple of weeks ago. Used an 11" pan for Kenji's 10" recipe. Crust was still too thick! 12" next time... unless I forget again! Good pie though.

I'm with ya bud, #10 12" is perfect.  

Focker

ColtsFan said:

Love me some Space Dust! 

Right on.  Switched to Space Station Middle Finger.
Cheers!

Focker

Carolina Q said:

Here's what you get if you put that dough recipe in a 10" pan... TOO THICK!!
Still tastes great though!

Thanks for the pics.
It still looks wonderful.  I'd have no problems crushing that.
My 7 year old nephew had 4 pieces tonight!  I have a feeling in a year or two I will have to use two skillets.  Growin' boys. Lol

Focker

Wooderson said:

Solid.  Never even thought of trying it.  Crispy crust, that'll work!!!!

Thanks.  It's by far my favorite pizza style on the egg.
The contrast of the pillowy top and crunchy GBD undercarriage is quite nice.

Focker

nolaegghead said:

Since SWMBO doesn't like deep dish, calling it a bread casserole, I have to eat it without her, but share with my pack of chihauhuas.

Herding feral huahuas is like herding cats.
Couldn't imagine...

Focker

SonVolt said:

Need a banana for scale I guess but that looks about the right thickness for Pizza Hut pan. I wish Lodge made a 15" double loop handle skillet. That would be the ultimate pan IMO.  They skip from 12" to 17" and 17" won't fit in my oven with the stupid convection fan housing eating up space. 

The Lodge 15" carbon steel paella pan would work.  I may try this recipe in one pan and the oven next time.  It will not fit on the large egg.

Focker

TEXASBGE2018 said:

Gonna try this for next Friday pizza night. Great job.

Thank you!

A couple of tips to help.
Use King Arthur Bread Flour, and bottled water.  My Mississippi River tap water is heavily treated, chlorine kills the yeast.  When I stopped using tap water, my dough didn't fail.

blasting

@Focker Nicely done.  A step by step tutorial is always helpful.  Not just to newbies, but some of us older farts have never made pan pizza either.  I will be giving this a try.  Pics look great too.  Thanks.

Focker

blasting said:

@Focker Nicely done.  A step by step tutorial is always helpful.  Not just to newbies, but some of us older farts have never made pan pizza either.  I will be giving this a try.  Pics look great too.  Thanks.

Thanks brother, have fun!
I took the skillet off of the egg to a trivet when checking the bottom at 12 minutes, and shut the egg to keep temp in line.  Makes things much easier than messing with it on the egg.  Then I put it back on to finish up.  It will continue to fry off heat.  When it's golden, you're golden.  A flexible fish spatula is handy for this if you have one.

blasting

SonVolt said:

I wish Lodge made a 15" double loop handle skillet. That would be the ultimate pan IMO.  

I've got the 15", and had they made a double loop when I bought it (maybe they did?) that's what I'd have gotten.  Takes only a few seconds to cut the handle off and round off sharp edges.  I've gotten a lot more use out of my bigger skillets since doing so.

YEMTrey

Mighty fine looking za @Focker !

Theophan

Wow -- and I mean wow!  That looks GREAT!!!

bluebird66

Wow, those look great!

Focker

YEMTrey said:

Mighty fine looking za @Focker !

LOL, thanks.
That truth serum will creep up on ya.

Focker

Theophan said:

Wow -- and I mean wow!  That looks GREAT!!!

Thank you.
So easy, and so good.

Focker

bluebird66 said:

Wow, those look great!

Thanks!

Focker

Today's rip.  Western lump got away from me a little, put on @ 620 dome.  Preheated an hr.
Sausage, jalapeno, pepperoni.

More cupping with the higher heat.  

Thickness is right from what I can remember in the 80s, 90s.

pgprescott

Good grief that’s sinful!