Easy Homemade Pan Pizza Recipe For Beginners - Wishbone Kitchen

Make the Dough Combine all of the dough's dry ingredients in a food processor and pulse to combine. Next, stream in the water. Process until a ball of dough forms. Add additional water if needed. Transfer to a large bowl and cover tightly with plastic wrap. Store in a warm spot in your kitchen and let rise for 2 hours until the dough doubles in size. If you're blasting the A/C and there aren't any particularly warm places in your kitchen, you can store the dough in your oven with the oven light on. Prepare your pizza pan. A metal 8 x 10 pan works best, but use whatever you have accessible to you. Grease the pan with about 2 tbsp of olive oil. Once your dough has proofed, punch the air out and transfer to your prepared pan. Stretch the dough to fill the entire pan. If the dough springs back, allow it to rest for 10 minutes and try again. Once you've got the dough to fill the entire pan (or close to it), let it rise for 15 minutes before adding your toppings. This will yield an airier and fluffier crust than if you added them right away. Make the Pizza Preheat your oven to 550 degrees, or as hot as it will go. In this particular style of pizza, it is typical to layer ¾ of the pepperonis first, then cheese, then sauce, then more cheese and the rest of the pepperonis. This creates even cheese and pepperoni distribution, but also gives them both a chance to get deliciously caramelized. The cubed mozzarella should be distributed all the way to the edge of the pan to create the crunchy cheese crust. Use very minimal sauce, less than 1 cup per pizza. To make it spicy, I add 1 tbsp of chopped Calabrian chilis to my sauce beforehand. Transfer the pizza to the preheated oven for 12-15 minutes or until the sauce is bubbly and caramelized on the edges. Allow the pizza to cool in the pan for at least 5 minutes before transferring to a cutting board. Transfer to a cutting board, slice, and top with fresh basil, hot honey and flaky salt as needed.