Sourdough Pan Pizza
A detailed sourdough pan pizza recipe inspired by Perfect Pan Pizza, designed for family nights, kid friendly sauce with an insanely crispy cheesy edge.
Ingredients
Dough
- 520 grams flour 200 grams freshly milled kamut, 320 all purpose. (see note)
- 170 grams sourdough starter or discard
- 13 grams salt
- 1 teaspoon instant yeast
- 410 grams cool water
- 2 tablespoons olive oil
Tomato Sauce
- 1 batch of my Easy Pizza Sauce (https://christinesnotebook.com/easy-kid-made-pizza-sauce)
For the Pans and Toppings
- Olive oil for greasing pans
- 2 cups low moisture mozzarella cheese (or your favorite cheese ) cut into small cubes I like to use kerrygold cheddar for this
- 3 cup shredded low moisture mozzarella cheese for topping
Instructions
Make the Dough
- Add flour, salt, and yeast to the bowl of a stand mixer and gently mix to combine.
- Add the sourdough starter and water. Mix on low speed until no dry flour remains.
- Increase to medium speed and slowly drizzle in the olive oil. Mix until fully incorporated.
- Turn off the mixer and let the dough rest for 15 minutes.
- Knead on medium high speed for 1 to 3 minutes until slightly smoother but still sticky.
- Transfer the dough to a lightly oiled bowl or container. Cover and rest for 20 minutes.
- Perform a stretch and fold on all four sides of the dough. Cover and rest 20 minutes.
- Repeat stretch and folds for a total of 3 sets.
- Cover and refrigerate overnight.
The Next Day
- Around midday, generously grease two 9 by 13 pans with olive oil, coating the bottom and sides.
- Divide the dough evenly between the pans. Flip the dough over so oil gets on both sides of the dough. With wet hands, gently dimple the dough toward the edges.
- Cover and rest 20 minutes, then dimple again. Repeat 3 to 4 times until the dough fills the pan.
- Scatter cheese cubes evenly over the dough.
- Cover and let rise about 4 hours until puffy.
Bake
- Preheat the oven to 500°F at least 30 minutes before baking.
- Par bake the dough for 5 minutes.
- Remove from oven and add a thin layer of sauce, remaining shredded cheese, and any toppings.
- Reduce oven temperature to 450°F and bake about 20-25 minutes, rotating pans halfway through, until edges are golden and crisp.
- Cool slightly, slice, and serve.
Notes
- If you have not ventured into the world of freshly milled flour, please do not worry. You can use all purpose flour for this too. You may need to use slightly more flour if you find the dough is too sticky to work with. The dough should be loose and sticky. Add extra flour only 1 tablespoon at a time if needed.
- Cheese pushed up against the pan edges creates a crispy, caramelized crust.
- Sauce can be added before or after cheese depending on how crisp you want the crust.
- Leftovers reheat best in the oven or air fryer.
