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Pan Pizza
Makes 1 pie
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Course
Main Course
Servings
1
pie
Equipment
Large Bowl
9x13“ aluminized steel pan
Small sauce pan
Ingredients
1x
2x
3x
Dough
330
g
bread flour
250
g
room temp water
2
g
instant yeast
7
g
salt
Olive oil for oiling
Sauce
2
Tbsp
olive oil
5
cloves
garlic
thinly sliced
2-3
anchovy filets
1
Tbsp
tomato paste
1-28
oz
can whole
peeled tomatoes, hand crushed
Crushed red pepper flakes to taste
Kosher salt and pepper to taste
Toppings
2
cups
shredded mozzarella
8
oz
fresh mozzarella
sliced
Any of your favorite pizza toppings
I used diced salami and sliced pepperoni
Fresh basil leaves
Instructions
For the dough:
Mix flour, water and yeast together in a large bowl until homogenous.
Let dough rest 30 minutes. Mix in salt.
Fold dough over itself every 30 minutes for 2 hours total. (4 folds)
After the last fold, let dough rest another 30 minutes.
Pour dough out into an oiled 9x13 aluminized steel pan. Let rest 20 minutes in the pan.
Wet hands and press dough out to fill the pan.
Continue to assembly or store in fridge for later use for up to 3 days. *
For the sauce:
In a small sauce pan, heat olive oil over medium heat. Add garlic and sweat until aromatic.
Add anchovies and cook, stirring, until they melt into the oil.
Stir in tomato paste and cook until it darkens in color, about 2 minutes.
Add in crushed tomatoes and stir. Season with pepper flakes, salt and pepper to taste.
Let sauce simmer on low for about 20-30 minutes.
Assemble pizza:
Preheat oven to 475ºF.
Spread 2 1/2 cups of prepared sauce over dough.
Bake pizza for 10 minutes.
Remove pizza from oven, and sprinkle grated cheese and lay out fresh mozzarella and any other toppings you’d like.
Bake another 10 minutes. Turn broiler to high and broil the top to brown cheese.
Top with fresh basil, slice and serve!
Notes
*Dough can last in fridge for up to 3 days. (you may just have to press down on the dough again before baking)
**Sauce can be made ahead up to a week
Keyword
Baked Dishes, Pizza
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