Wood-Fired Oven Pan Pizza

Rating: 5.00
(2)
By Dave
September 23, 2021
Yum

A delicious and easy to make pepperoni pan pizza cooked in a wood-fired oven.

If you like pizza, try this pan pizza with a thick chewy crust that is easy to make. You don’t need a wood fired oven to make this (but it was fun). A cast iron skillet and a conventional oven at 550 degrees works just fine. This pizza dough is probably unlike any pizza dough that you have every made. It’s sticky and and seems to have a mind of its own. But that’s OK, it makes a great pizza.

Mix the Dough

Add the sea salt to the bowl of a stand mixer. Then, add water and swirl around until dissolved. Add the yeast and wait 15 seconds. Swirl the mixture to dissolve the yeast. Add flour and mix with a dough hook until it just comes together and there are no stray pieces of dough on the bottom of the bowl. Cover and let rest for 20 minutes. Need the dough with the dough hook on the mixer’s slowest speed for three minutes. Increase the speed to the next lowest setting and mix another three minutes.

Now, it’s time to let the dough rest. Place the dough ball in a dough tub or bowl sprayed with a little cooking spray and let it rise for four hours. It will nearly double in size.

The Dough Has Doubled in Size
The Dough Has Doubled in Size

Place the dough ball on the countertop keeping it as round as possible. Lightly dust the dough with a little flour to make it easier to handle. Stretch the dough out and fold it like a letter, left to right then right to left, overlapping about 1/3 of the dough each fold. Repeat the fold top down and bottom up. Tighten the dough into a ball.

Fold the Dough Over on Itself
Fold the Dough Over on Itself

Place the dough ball in a cast iron skillet that has been thoroughly coated with olive oil. Add 1 tablespoon of olive oil to the top of the dough and stretch the dough as much as possible. It will snap back but will be easier to stretch after a short rest.

Add Olive Oil on Top of the Dough
Add Olive Oil on Top of the Dough

Let the dough rest 10 minutes, then continue to stretch the dough to the edge of the skillet.

Stretch the Dough to the Edge of the pan
Stretch the Dough to the Edge of the pan

Par Bake the Pan Pizza Crust

Spread 1/3 cup of sauce over the dough. I prefer a simple sauce made with canned San Marzano tomatoes imported from Italy and a little sea salt.

San Marzano Tomatoes from Italy
San Marzano Tomatoes from Italy
Add Sauce on Top of the Dough
Add Sauce on Top of the Dough

Par-bake the pizza for about 10 minutes at 550 degrees until the edges are light golden brown and the sauce has caramelized a bit. This is necessary to make sure that the dough is done inside.

Par Bake the Pizza in the Wood Fired Oven
Par Bake the Pizza in the Wood Fired Oven

Add More Sauce, Cheese and Toppings and Bake Again

Remove the par-baked dough from the oven and add more sauce, cheese and toppings and bake for 10 more minutes.

Add More Sauce and the Cheese
Add More Sauce and the Cheese
Pizza Covered in Pepperoni and Ready for the Oven
Pizza Covered in Pepperoni and Ready for the Oven
Deep Dish Pan Pizza in the Wood Fired Oven
Deep Dish Pan Pizza in the Wood Fired Oven

Cut and Serve the Pan Pizza

Use a spatula to carefully transfer the pizza from the pan to a cutting board. The pan will be VERY HOT, so be careful.

Deep Dish Pan Pizza Out of the Oven
Deep Dish Pan Pizza Out of the Oven
Deep Dish Pan Pizza Cut and Ready to Serve
Deep Dish Pan Pizza Cut and Ready to Serve
Pan Pizza
Wood-Fired Oven Pan Pizza

More Great Pizza Recipes

Watch How to Make Wood-Fired Oven Pan Pizza on YouTube

Pan Pizza

Wood-Fired Oven Pan Pizza

5 from 2 votes
Do you love pan pizza? How about pan pizza in a wood burning oven? Honestly, you don't need a wood fired oven to make this (but it was fun). A cast iron skillet and a conventional oven at 550 degrees works just fine.
Servings 4 servings
Prep Time 30 mins
Cook Time 2 mins
Dough resting time 1 d
Total Time 1 d 32 mins

Equipment

  • Wood-fired oven or pizza stone

Ingredients
  

Dough Ingredients

  • 14 grams fine sea salt
  • 350 grams 95 degree water
  • 1.5 grams instant dried yeast
  • 500 grams Caputo “00” Chef Flour or all purpose flour

Sauce Ingredients

  • 1 28 oz can of San Marzano tomatoes
  • 1 tsp kosher salt

Toppings

  • 1 1/2 cup Low-fat Mozzarella cheese
  • 3/4 cup Fontina cheese
  • 1/2 cup Asiago cheese
  • 1/4 cup Parmesan cheese
  • 1/2 cup Pepperoni or anything else that sounds good at the moment

Instructions
 

  • Add the sea salt to the bowl of a stand mixer. Add water and swirl around until dissolved. Add the yeast and wait 15 seconds. Swirl the mixture to dissolve the yeast. Add flour and mix with a dough hook until it just comes together and there are no stray pieces of dough on the bottom of the bowl. Cover and let rest for 20 minutes. Need the dough with the dough hook on the mixer’s slowest speed for three minutes. Increase the speed to the next lowest setting and mix another three minutes.
    Place the Dough in a Tub and Let it Rest
  • Carefully place the dough ball in a dough tub or bowl sprayed with a little cooking spray and let rise for four hours.
    The Dough Has Doubled in Size
  • Place the dough ball on the countertop keeping it as round as possible. Fold the ball two or three times and tighten into a ball.
    Fold the Dough Over on Itself
  • Place the dough ball in a cast iron skillet that has been thoroughly coated with olive oil. Add 1 tbs of olive oil to the top of the dough and stretch the dough as much as possible. Let dough rest 10 minutes, then continue to stretch the dough to the edge of the skillet.
    Stretch the Dough to the Edge of the pan
  • Spread 1/3 cup of sauce and par-bake for about 10 minutes at 550 degrees until the edges are light golden brown and the sauce has caramelized a bit.
    Add Sauce on Top of the Dough
  • Add more sauce, cheese and toppings and bake for 10 more minutes. Cut into 8 slices. Enjoy!
    Add More Sauce and the Cheese

Video

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
 
 

Nutrition

Serving: 2slicesCalories: 676kcalCarbohydrates: 99gProtein: 29gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 51mgSodium: 1828mgPotassium: 307mgFiber: 4gSugar: 2gVitamin A: 430IUVitamin C: 5mgCalcium: 469mgIron: 7mg
Calories: 676kcal
Cost: $18
Course: Main Course
Cuisine: Italian
Keyword: piozza

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