Crispy cheesy pan pizza from The All-Purpose Baker's Companion (Revised and Updated) (page 203) by King Arthur Baking Company

  • unbleached all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Can substitute pizza sauce for tomato sauce.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute pizza sauce for tomato sauce.

  • Yildiz100 on November 05, 2023

    The crust was a bit cakey despite the long rise in the fridge to develop the gluten. It might have benefited from bread flour instead of all purpose, but that might have made it difficult to stretch to fill the whole pan. My pan was 10" wide at the bottom, and the crust ended up very thick. I would make again but try bread flour, and decrease the whole recipe by maybe 10% for a slightly thinner crust. Also, in my tiny oven the top browned much more quickly than the bottom despite being on the bottom rack. It wasn't as far from the heat source at the top as it would have been in a full size oven.Would be nice to make this in a stove top safe pan and brown on the stove for a minute at the end. Or maybe add veg toppings on top to slow top cooking?

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