Pizza Tracker

Step 1: Mix and Knead

Activate Yeast: Warm your 188g water to about 105°F (40°C). Stir in the 6g sugar and 3g yeast. Let it sit for 5–10 minutes until it looks foamy.
Combine: In a large bowl (or stand mixer), whisk together the 339g bread flour, 11g powdered milk, and 3g salt.
Mix: Add the yeast mixture and the 14g vegetable oil to the dry ingredients. Mix until a shaggy dough forms.
Knead: * By Hand: Knead for 8–10 minutes on a lightly floured surface until smooth and elastic.
- Stand Mixer: Use the dough hook on medium-low speed for 5–7 minutes.

Step 2: The First Rise (Bulk Proof)

Place the dough in a lightly oiled bowl.
Cover with a damp cloth or plastic wrap.
Let it rise in a warm, draft-free spot for 60–90 minutes, or until it has doubled in size.

Step 3: The Pan Prep and Second Rise

This is the most important step for "Pan" style pizza.

Oil the Pan: Pour 2–3 tablespoons of vegetable oil into your 14" metal pan (cast iron or a dark cake/pizza pan works best). Spread it around, including up the sides.
First Press: Place the dough ball in the center. Use your fingertips to press it toward the edges. It will likely "snap back" and won't reach the edges yet. Don't force it.
Rest: Cover the pan and let it sit for 15 minutes.
Final Press: Come back and press it again. It should now easily reach the edges.
The Final Proof: Cover and let the dough rise in the pan for 60 minutes. It should look puffy and have visible air bubbles.

Step 4: Topping and Baking

Preheat: Set your oven to 475°F (245°C). Place a rack in the lowest position.
The "Dimple": Just before topping, very gently dimple the surface with your fingertips (like focaccia) to prevent huge bubbles from lifting the cheese.
Sauce and Cheese: Spread your sauce, then your cheese. Pro Tip: Spread the cheese all the way to the very edge of the pan where the dough meets the metal. This creates the "frico" (caramelized cheese) crust.
Bake: Place the pan on the bottom rack. Bake for 15–20 minutes.
Check for Doneness: The cheese should be bubbling and browned, and the edges should look dark and crispy.

Step 5: The Finish

Immediate Release: As soon as it comes out, use a spatula to run around the edge to loosen the cheese.
Remove from Pan: Lift the pizza out of the pan and onto a wire cooling rack immediately.
- Warning: If you leave it in the pan, the steam will turn your crispy, fried bottom soggy within minutes.
Rest: Let it sit for 3–5 minutes before slicing so the cheese sets.

PizzaHut Pan