Personal Pan Pizza

If it’s not delivery, it’s definitely not Digiorno. Instead, it’s homemade deep dish PERSONAL PAN PIZZA.

I’m a pizza snob. I love the thin slice Neapolitan-style pizza but it’s EVERYWHERE and I think it’s time for us to all collectively switch it up for once.

This is why I’m lobbying for more Detroit style, deep dish carb glory. And my personal fav, is the deep dish pan pizza. Reminiscent of that greasy Pizza Hut style of zza, this pizza is one you make in a cast iron pan and is thick, fluffy with gooey cheese and a crispy bottom. The recipe calls for brick cheese, a very simple tomato sauce and whatever else you might like to add. I tried mortadella and Andalusian green olives which were crazy, but I realize that sounds pretentious, so honestly just make it with cheese and tomato sauce and it will still be fab.

SERVES: 4

COOKS IN: 3 hours (2.5 of those the dough is rising)

INGREDIENTS

Pizza Dough

• 300g bread flour (if you use regular flour, just let the dough rise overnight)

• 1 tsp instant yeast

• 1 tbsp kosher salt (less if you’re using iodized table salt)

• ¾-1 cup of water

• Extra-virgin olive oil

Pizza Sauce

• 2 tbsp extra-virgin olive oil

• 2 garlic cloves, minced

• 1 shallot, minced

• 2 tsp dried oregano

• 1 can of high-quality crushed tomatoes (as it’s winter, but in the summer get about 700 grams of fresh tomatoes and crush them.)

• 1 tbsp honey

• Salt to taste (I used smoked salt, but any salt works great)

• A splash of red pepper flakes

Pizza Topping

• 250 grams of Brick cheese, cut into little cubes or grated. If you can’t find brick cheese just get something that melts nicely like mozza.

• Pepperoni, olives, anchovies, capers, cookie dough, Cadbury mini eggs, whatever floats your boat - just be reasonable ok?

INSTRUCTIONS

Pizza Sauce

1. Heat up a couple of glugs of olive oil in a saucepan on medium heat.

2. Slowly fry the garlic, shallot, oregano, and pepper flakes until they’re fragrant.

3. Add the tomatoes and honey, and simmer on low for 20 min or so.

4. Season with salt and blend till smooth in your blender or with a hand blender.

5. Set aside until pizza time

Pizza Dough

1. In a large bowl, combine the bread flour, salt, yeast, and water.

2. Mix with a wooden spoon until a ball of dough forms.

3. Cover the bowl and let the dough sit for 10 min.

4. After 10 min, sprinkle a bit of flour onto your countertop and turn and knead the dough until smooth and silky. This should take you another 10 min.

5. Once the dough is smooth, put it back in the bowl, cover the bowl tightly with plastic wrap and let the dough rise for 2 hours. (You want the dough to double in size in that time)

6. *If you use regular flour, let the dough rise overnight.

7. *If you have a stand mixer, just use that as it’s so much easier. But make sure you still let the dough sit for 10 min and then 2 hours.

8. After two hours, take out your cast iron pan (10 inch) and pour 2 tbsp of oil in the bottom.

9. Place your dough in the pan and coat it in oil. Then using your palm, press and stretch the dough to the edges, covering the whole pan. If the dough won’t stretch easily, cover in plastic wrap and let it sit for 15 min. Then try again, stretching it out until it reaches all edges.

10. Preheat your oven to 550°F

11. Pour up to a cup of tomato sauce evenly onto the dough. Add your grated cheese and other toppings you want.

12. Bake in the oven for 12-15 minutes until the cheese is brown and crispy on the edges and the bottom is golden and crisp.

13. Take it out, cut it into slices and MANJA!