Pan pies want a slack dough that can climb the oil. Higher hydration, a long proof in the tin, cheese to the edge if you are in Detroit.
This is not a launch dough. Pour it. Press it. Wait.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 400 g bread flour
- 300 ml water (75%)
- 10 g salt
- 5 g instant yeast
- 15 g olive oil, plus more for the pan
Premade dough
- 450–500 g store-bought pizza dough, pressed into an oiled pan
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Check Amazon.com
Check Amazon.com
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1 dough ball
- Calories
- 490
- Protein
- 13 g
- Carbohydrates
- 72 g
- Fat
- 16 g
- Sodium
- 970 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Partanna extra-virgin olive oil.
How to make and cook it
Make the base
- 01Mix 400 g bread flour, 300 ml water, 10 g salt, 5 g yeast, 15 g oil.
- 02Fold twice.
- 03Oil a pan, press, rest, press to the corners.
- 04Proof 2–4 hours.
Or use premade dough
- 01Skip mixing.
- 02Buy a ball, let it sit out 1 hour, then follow Add sauce and toppings on a pie recipe.
Add sauce and toppings
- 01Stretch the dough.
- 02Sauce, then cheese, then any toppings — in that order.
Cook
- 01Cheese to the edges for Detroit, sauce-over-cheese for grandma.
Cook
Oven
- 01Heat to 260°C (500°F).
- 02Bake 15–20 minutes until the bottom fries.
Gas pizza oven
- 01If the pan fits, medium flame, 8–12 minutes, turning.
- 02High flame burns the top.
Wood-fired oven
- 01Cooler floor, 315–345°C (600–650°F). 8–12 minutes, turning the pan.
- 02The pan does the work.
- 03This dough does not launch.
