The best pan pizza I’ve made is with the Tangzhong method and after a few trial and errors I came up with the perfect recipe. Let me know if you try it.
Here’s the recipe I came up with for my pan (40×32 cm):
Flour: 625 g
Water: 468 g (75%)
Salt: 19 g (3%)
Olive oil: 10g (for the pan)
Instant dry yeast: 1.37 g
Cold temperature fermentation: 42 hours
Temperature: 3°C
Room temperature leavening: 6 hours
Temperature: 20°C
Calories for the whole pizza without toppings:
Instructions:
1 – Make the Tangzhong first. For the Tangzhong I used 15% of the flour and multiplied that amount by 4 to get the amount of water. So for this recipe I used 94 g flour and 376 g water.
94 g flour
376 g water
Mix this in a heated sauce pan and stir continuously until it forms a thick paste. Let it cool down completely before you use it so you don’t kill the yeast. You can also leave it in the fridge for the next day.
2 – Mix the Tangzhong and the rest of the ingredients (except the oil) in a food processor and knead it on high speed for about a minute. You’ll see when it starts to form into a dough.
3 – Scrape off everything you can and transfer the dough to a slightly oiled container (Just a few drops so the dough doesn’t stick) and let it rest for 1 hour. The dough will look a bit messy, but it will become better after 1 hours. Do one stretch and fold, before you transfer the container to the fridge. I simply take one side of the dough and fold it towards the middle, turn the container 90 degrees and do the same for 4 total folds. Then turn it upside down in the container, with the seam towards the bottom. Let the dough rest for 42 hours in the fridge.
4 – Take it out of the fridge and let it rest in room temperature, still in the container, for about 1 hour. Then transfer it to the final pan you’re gonna use later, use the 10 grams of oil to grease the pan, and let it rise for 2 hours. Be sure to wrap it with plastic so the dough doesn’t dry out. After 2 hours you can carefully stretch the dough to fit the pan and let it rise another 2 hours. So 5 hours in total.
5 – Put some of the tomato sauce on the dough and par-bake it in a pre heated oven at 250°C for 9 minutes. (This is what I did in my oven, but every oven is different). Take the it out after 9 minutes and put on the rest of your toppings. I used some bell peppers, cured ham, cheese and some thinly sliced beef marinated in my chimichurri dry rub (Amazing!) Put it back in to the oven for the remaining 10 minutes. I’ve found that 19 minutes is the perfect time for this dough.
The result is one of the best pizzas I’ve tasted and definitely the best I’ve ever made! Crispy on the outside and such a soft bite! Takes a bit of time to make it, like most pizzas do and should. But it’s definitely worth the time and effort.
Here’s some more shots with the Tangzhong method to illustrate my point further:
Let me know if you try it.
