Pepperoni Pan Pizza
From Season 8: Pizza Party
America's Test Kitchen
WHY THIS RECIPE WORKS:
Pan pizza
(often called deep-dish pizza) is named for the pan in which the dough is risen
and cooked. This type of pizza is known for an irresistible, buttery crust
that’s crispy on the bottom and chewy in the middle. We set out to develop a
pizza that was better than take-out, where the crust shares equal billing with
the toppings and each is full of flavor—not grease.
To make
our dough, we used a few tricks we learned from baking. Classic pizza dough
contains flour, yeast, water, and olive oil—but never milk. However, we knew
that many tender yeast breads are made with milk and we decided to give it a
try. The crust was tender, with just the right chew. Whole milk works fine, but
the dough made with skim milk rose better and baked up especially soft and
light. We used all-purpose flour because it yielded softer baked goods than
recipes using bread flour. Sugar is another usual choice for pizza dough, but
tasters thought it improved flavor and we knew that it would give the yeast a
nice jump-start.
To
deliver our pizzas to the table in record time, we used a warm, turned-off oven
to help the dough rise faster. After just thirty minutes, we had dough that was
ready to shape. We quickly learned that overworked dough tears or snaps back
like a rubber band, which led us to develop a hybrid method. We used a rolling
pin for the first part of the process and then stretched the dough over the
tops of our knuckles—gently. Our final step was to microwave the pepperoni
between sheets of paper towels before layering them on the pizza. It keeps the
grease off of the pizza and gives us crisp, brightly colored, and relatively
grease-free pepperoni worthy of our perfect pan crust.
Makes two
9-inch pizzas, serving 4 to 6
INGREDIENTS
Dough
·
1/2cup olive oil
·
3/4cup skim milk plus
2 additional tablespoons, warmed to 110 degrees
·
2teaspoons sugar
·
2 1/3cups all-purpose flour ,
plus extra for counter
·
1package instant yeast
·
1/2teaspoon table salt
Topping
·
1(3.5-ounce) package sliced
pepperoni
·
1 1/3cups tomato sauce(see
related recipe, "Basic Pizza Sauce")
·
3cups shredded
part-skim mozzarella cheese
INSTRUCTIONS
·
1. To make the dough: Adjust oven rack to lowest position and heat
oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease
large bowl with cooking spray. Coat each of two 9-inch cake pans with 3
tablespoons oil.
·
2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring
cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn
machine to low and slowly add milk mixture. After dough comes together,
increase speed to medium-low and mix until dough is shiny and smooth, about 5
minutes. Turn dough onto lightly floured counter, gently shape into ball, and
place in greased bowl. Cover with plastic wrap and place in warm oven until
doubled in size, about 30 minutes.
·
3. To shape and top the dough: Transfer dough to lightly floured
counter, divide in half, and lightly roll each half into ball. Working with 1
dough ball at a time, roll and shape dough into 9 1/2-inch round and press into
oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until
puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400
degrees.
·
4. While dough rises, put half of pepperoni in single layer on
microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels
and microwave on high for 30 seconds. Discard towels and set pepperoni aside;
repeat with new paper towels and remaining pepperoni.
·
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each
round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups
cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning
around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1
minute. Using spatula, transfer pizzas to cutting board and cut each into 8
wedges. Serve.
·
PIZZA DOUGH WITHOUT A MIXER: In
step 2, mix the flour, yeast, and salt together in a large bowl. Make a well in
the flour, then pour the milk mixture into the well. Using a wooden spoon, stir
until the dough becomes shaggy and difficult to stir. Turn out onto a heavily
floured work surface and knead, incorporating any shaggy scraps. Knead until
the dough is smooth, about 10 minutes. Shape into a ball and proceed as
directed.
TECHNIQUE
·
HOW TO MAKE PAN PIZZA
1. Roll
the dough outward from the center in all directions to form a 7-inch circle.
2. With
the dough draped over your knuckles, gently stretch it, using the weight of the
dough to make a 9 1/2-inch circle that is slightly thinner at the center.
3. Place
the dough in the oiled cake pan and gently push it to the edge, taking care not
to let too much oil spill over the top.
TECHNIQUE
·
THE AMAZING SHRINKING PEPPERONI
Microwaving
pepperoni eliminates the possibility that it will turn your pizza into a grease
trap. You can see how much fat is rendered in only 30 seconds by comparing the
size of the slices before and after microwaving.
· BEFORE
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