Cook The Book: Pan Pizza

1. 1

   Mix the pre-ferment: Measure the flour, water, and yeast into a bowl with high sides and whisk or beat until smooth. Cover tightly with plastic wrap and ferment for one hour before adding ingredients for the final dough.

2. 2

   Mix the final dough and let it rise: Combine the pre-ferment, flour, water, olive oil, yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed for 3 minutes. Stop the mixer and run a plastic bowl scraper or a rubber spatula around the sides of the bowl to loosen the dough and bring it to the center, then switch to medium-high speed for 5 minutes.

3. 3

   Let the dough rise: Generously coat a clean bowl with olive oil, then scrape the dough from the mixer into the oiled bowl using a plastic bowl scraper. Cover with plastic wrap and let the dough rise in a warm place (at least 75u00b0F) for 1 hour, until doubled in size.

4. 4

   Preform the dough: Generously dust a work surface with flour. Scrape the dough out of the bowl onto the work surface and gently tug it into a rectangular shape measuring about 8 by 10 inches. Cover with plastic wrap and let rest for 15 minutes to allow the dough to relax and stretch easily into a large rectangle that fits nicely into the baking sheet.

* Per serving · 4 servings · Values may vary.

No additional tips available.