Pan Pizza
This is medium crust, very cheesy pizza, baked in a jelly-roll (or deeper)
pan. I usually cut it into rectangular pieces, about 3-inches by 5-inches.
It's a bit messy to take in a lunch box the next day because the crust is
relatively flexible. We love this pizza, but I got tired of wasting so much
cheese on the bottom of the oven when I baked it in a standard jelly-roll
pan. I found a wonderful source of custom made pizza pans, Lloyd Industries,
Inc. of Spokane, WA. They made me an 11-inchx15-inchx2-inch pan that is
absolutely great!
Sauce
- 1/2 tsp. pepper
- 1/2 tsp. minced garlic
- 1/2 tsp. granulated sugar
- 1/4 tsp. salt
- 1 small can tomato paste (6 oz.)
- 1 small can diced tomatoes (14 oz.)
Combine ingredients and simmer while making dough.
Dough and Topping
- 1 T. dry yeast
- 2 T. lukewarm water
- 2 T. olive oil
- 1 cup boiling water
- 1 1/2 tsp. salt
- 1 tsp. granulated sugar
- 3 cups all-purpose flour
- 2 pounds mozzarella cheese, sliced
- 1 T. dried oregano
Dissolve yeast in lukewarm water. Combine oil and boiling water and salt. Let cool to
110° F. Add yeast mixture, sugar, and flour in the work bowl of a food processor
fitted with the plastic blade. Knead until smooth.
Let rise (covered) for 1 hour. Spread dough in a 10"x15" jelly roll pan (or
special pizza pan as mentioned above, and let rise for 20 minutes.
Put half of the cheese over dough. Spread sauce and any toppings of your choice.
Season with oregano. Add the remaining cheese and bake at 300° for 60-75 minutes.