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Pipo's Pan Pizza Recipe

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This recipe for Pipo's Pan Pizza, by , is from Carol Gentry Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Gentry, Courtesy of "Every Night is Pizza Night" by J. Kenji Lopez-Alt


2 1/2 C. flour, plus more for dusting
1 1/2 tsp. table salt
2 tsp. instant or rapid-rise yeast
1 C. water
2 tsp. olive oil, plus a little more for pans and drizzling

1 lb. pizza dough, thawed in the fridge overnight if it starts out frozen

1 1/2 C. of your favorite pizza sauce (good quality crushed tomatoes seasoned with just a little salt makes an excellent sauce)
12 oz. low-moisture mozzarella cheese, grated
Any toppings you'd like, such as fresh basil & Parmesan cheese, or ham & pineapple.

1) Mix the flour, salt, and yeast in a big bowl with your hands or a wooden spoon. Add the water and olive oil and keep on mixing until the dough comes together in a ball.
2) Turn the dough out onto a lightly floured countertop, then knead it with your hands until it is smooth and elastic. The dough should feel quite wet.
3) (If you're using store-bought dough, start here.)
Divide the dough into two halves. With lightly floured hands, gather each half into a ball, holding it up off the counter.
4) Pour a few tablespoons of olive oil into the bottoms of two 10-inch round cake pans or cast iron pans and rub it all around with your hands to coat the bottoms and sides. Don't wash your hands yet.
5) Plop a dough ball into the center of each pan and turn it over a few times to coat it in olive oil. Cover the pans with plastic wrap and set them aside in a warm place for about two hours.

1) Set the oven rack on the lowest shelf. Preheat the oven as hot as it will go (500 F to 550 F).
2) Remove the plastic wrap, then push, pull, and stretch the dough out into the corners of the pans, completely filling them and making sure no big air bubbles are trapped underneath. It's ok if you poke a few holes.
3) Cover each pizza with sauce, grated mozzarella, and whatever toppings you'd like.
4) Bake until the tops of the pizza are bubbly and the bottoms, when you carefully lift the edges with a thin spatula, are golden brown and crisp, about 12-15 minutes, depending on how hot your oven is.
5) If desired, you can finish the pizza on the stovetop for an extra crispy crust.
6) Transfer pizzas to a cutting board, slice, and eat!

Number Of Servings:
Number Of Servings:
Two 10-inch, thick crust pizzas
Personal Notes:
Personal Notes:
Pipo's pan pizza is easy to make, and the toppings are flexible. You can make a plain pizza, or add as many toppings as you'd like. This particular pizza dough recipe is hearty enough to take on a lot of toppings without collapsing or flopping.




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