Pan Pizza Dough

Ingredients

• 7 g active dry yeast (1 packet aka 1/4 oz)
• 360 g body temp water (1 1/2 cups), divided
• 510 g all-purpose flour (4 1/4 cups) (plus more as needed)
• 13 g kosher salt (2 1/2 teaspoons)
• 20 g olive oil (1.5 tablespoons), plus more for greasing the bowl

Directions

• Stir together yeast and 1/3 of the water in the bowl of a stand mixer

• Let stand until dissolved and bubbly ~5 minutes

• Mix flour and salt

• Add flour/salt mixture and remaining water to bowl

• Mix on low speed with a dough hook until combined (~1 minute)

• Increase speed to medium and knead until smooth, elastic, and slightly sticky, (~8 minutes)

  • Add more flour, 1 teaspoon at a time, if dough is too sticky

• Transfer dough to a lightly oiled bowl

• Turn on oven to lowest setting, let preheat for 2 minutes then turn off (oven temp should be around 100°F)

• Cover with plastic wrap and let rise in a warm place until doubled, about 90 minutes

• Preheat oven as high as it will go (~525°F) with pizza stone/steel (see notes)

• Transfer risen dough to prepared pan

• Gently stretch dough to fill the pan (If needed rest for a few minutes to let gluten relax)

• Cover and let rest in a warm place for 30 minutes (or until puffed)

• Parbake until dough is set but not browned, about 8 minutes

• Add toppings evenly over the parbaked crust, leaving a 1/4-inch border

• Return pan to oven and bake until golden brown and crisp, ~10–12 minutes

Notes

• Dough can be kneaded by hand on a floured surface for 10–15 minutes if no stand mixer is available
• If you do not have a pizza stone or steel you can use an upsidedown half sheet pan