Pour-in-the-pan pizza with tomatoes and mozzarella from Christopher Kimball's Milk Street Magazine, Sep/Oct 2020 (page 19)

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Notes about this recipe

  • Partyof7 on March 10, 2025

    This was a really nice pizza! A little bit of hands-on time to get the dough ready to rise, but tasted great. I had no sticking with the spray and EVOO added to the sheetpan before the dough. I added pepperoni, and added some oven roasted grape tomatoes to the fresh. The kids would prefer a sauce (sadly), so I'll try the Detroit pizza method of putting the sauce over the cheese next time. (The recipe warns sauce will be too wet for the wet dough, but reviewers online have had success)

  • Kinhawaii on May 31, 2022

    I also had issues but definitely benefited from anya_sf ‘s advice- put it on a baking stone, put cheese under the tomato, added jarred artichokes. My huge mistake was not using baking spray- we ran out & since I haven’t had pizza dough stick much before, I thought greasing with veg oil & pouring the olive oil would be ok- not! We only ate the top half since the bottom half was completely stuck. Despite the stone, it still needed extra time & the cheese was just a shade away from burnt. The top wasn’t crisp, inside (or in my case the bottom) was chewy. I think I would have drained the tomatoes on paper towels too. I would rather make another dough that sits in the refrigerator overnight.

  • anya_sf on August 29, 2020

    I had issues with this recipe, some my fault, but surely not all. First, my kitchen is never 75 F; it was 65 F, so the dough rose in the oven, which I'd turned on briefly (and repeated every hour), so the rising temperature was inconsistent. Second, due to a change in timing, I had to let the dough rest in the pan (without tomatoes) for an extra 40 min. Still, it seemed okay. FYI, water weight = 356 g; not sure why only volume is listed. Weight and volume of mozzarella do not match; 6 oz = 1.5 cups, not 3 cups. I went with 3 cups, a generous amount. Despite baking on the bottom rung, the cheese got very brown, while the bottom was underbaked, so I baked it an extra 5 minutes. I think the cherry tomatoes were still too wet. Nevertheless, the crust was flavorful and nicely chewy. I added salami and no extra salt was needed. Were I to make this again, I'd try these changes: bake on a baking steel, mash tomatoes more to get more liquid out, put some cheese underneath the toppings.

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