This was an excellent personal pan
pizza! It's kind of a ridiculous amount of work, but it really was
delicious. Note that the pizza dough needs to be started the night
10.1 oz. high gluten flour (or bread
flour, or even all-purpose flour), chilled
0.22 oz. salt (a little less than 2 tsp.)
0.055 oz. instant yeast (about 1/2 tsp.)
1 oz. olive oil (a little more than 2 tbsp.)
7 oz. water, ice cold (40°F or less)
semolina flour for dusting
Stir together the flour, salt, and
yeast in the mixer bowl. Stir in the oil and water with the paddle
attachment at slow speed.
Switch to the dough hook and knead for
5 to 7 minutes. Dough should stick to the bottom of the bowl but not
the sides. If it sticks to the sides, add flour. If it doesn't
stick to the bottom, add a little water. I had to add a fair amount
of additional flour and it was still quite sticky.
If using a double recipe you'd
probably need a sheet pan, but for 3 dough balls I use a 10" cake
pan. Lightly oil the pan.
Sprinkle semolina flour on a board and
cut into 6 oz. servings using a dough scraper. Sprinkle with semolina
flour and form into a ball. The dough is quite sticky, so you will
probably need quite a bit. Add to the pan and lightly oil the balls
of dough. Cover with plastic wrap. Refrigerate overnight or up to
The balls of dough can also be frozen.
I vacuum seal them, but you can just store then in plastic bags for
up to 3 months.
Makes three 6 oz. pizza crusts.
From The Bread Baker's Apprentice,
pp. 210-211. I highly recommend the book because it goes into much
more detail than my brief steps above.
This is an excellent spicy pizza sauce,
simple and much better than the stuff in a jar. Okay, you could
probably get something similar by adding stuff to a jar of pizza
sauce, but this really just requires ordinary pantry supplies and
it's quick to cook.
1 14.5 oz. can of tomato sauce
2 tbsp. tomato paste
1 clove of garlic, minced
½ tsp. dried basil
½ tsp. fennel seed
½ tsp. dried oregano
½ tsp. crushed red pepper flakes
½ tsp. salt
¼ tsp. cayenne pepper
Heat in a saucepan over medium-high
heat until bubbling, then reduce the heat to simmer and simmer for 15
to 20 minutes.
I mostly used this recipe, though I
omitted the sugar and the allspice.
This should make enough sauce for two personal pan pizzas. Extra sauce can be frozen.
Update 3/19/2012: I think it's necessary to re-cook frozen pizza sauce after defrosting it. It's just too liquid-y after defrosting. You can see that it's running off the crust here. Most of it evaporated, but at the expense of a much less crisp crust, even though I par-baked the crust first.
Take a ball out of dough out of the
refrigerator and let warm to room temperature for an hour. Form into a pizza crust and drape
over a well oiled pan pizza pan.
Preheat the oven to 550°F.
I don't make pizza or pies very often, so mine wasn't pretty, but it was serviceable. The high-gluten flour does make the dough much easier to work with.
Yes, that is a Pizza Hut personal pan
pizza pan, and, no, I didn't steal it. I bought four of them off eBay
and while I don't profess to know where the seller got them from,
they came with the covers that are used when the dough is prepped but
before the pizza is baked. So at worst, if they were stolen it was an
inside job, not just some random customer stealing pizza pans off tables.
Par-bake the pizza crust for 5 minutes.
Remove from the oven and add sauce and filling. I filled my pizza with green pepper,
onion, Italian sausage, and mushrooms.
Then add more sauce, shredded mozzarella
cheese and freshly grated Parmesano Reggiano cheese.
Bake for 8
With any luck, the pizza will easily
release from your well-seasoned and well-oiled pan and can be cut and
I also have a recipe for a very similar pizza as more of a flatbread.