Homemade Pan Pizza
1/4 cup nonfat dry milk powder (see note for substituting regular milk)
1 tablespoon sugar
1 package (0.25oz) active dry yeast or 2 1/4 tsp if measuring from bulk yeast
1 1/3 cup warm water (about 110ºF)
2 TBSP vegetable or canola oil
4 cups all purpose flour
1/2 teaspoon salt
6 oz vegetable or canola oil for greasing the pan
your favorite sauce
your favorite toppings
- Put the dry milk, sugar, yeast and warm water in a large bowl and stir together. If you have a stand mixer, use that bowl. Let sit for about 2 minutes. Add the oil and stir again.
- Add the flour and the salt into the bowl and stir until it begins forming into a ball. If you are using a mixer, fit with the dough hook and knead on medium speed for about 8 minutes, until a smooth dough forms and it cleans the sides of the bowl. If kneading by hand, turn out onto a clean lightly floured work surface. Knead by hand for about 10 minutes until a smooth elastic dough forms.
- Divide dough into two balls. In two 12″ (or 10″) nonstick or cast iron skillets, put 3 oz of oil in each making sure it is spread evenly and up the sides. Spread the dough out to about the size of the skillets using your fingers or if you need to, a rolling pin. If the dough is snapping back quite a bit, cover it with plastic wrap and let it rest for about 10-15 minutes. Then stretch again. Place the dough in the skillets (it doesn’t have to go all the way to the sides, it will grow during rise time). Cover the skillets with a lid or plastic wrap and let rise in a warm place for at least 1 hour and up to an hour and a half.
- During the last 20 minutes of rise time preheat the oven to 500ºF.
- Top the dough with your favorite sauce and toppings. Place the skillets over high heat on the stovetop for about 2 minutes. This will heat up the skillet and get the bottom of the dough crispy. Place the skillets in the oven and bake until golden brown and crispy. This should take about 15 minutes, but watch it closely. If you would like to use regular milk instead of milk powder, eliminate the dry milk and water from the recipe and substitute for 1 1/3 cups milk. Scald the milk (meaning heat it up to simmering on the stove) and let it cool to about 110ºF before adding it in the first step of the recipe.