Description
A take on a Pizza Hut personal pan pizza from the 80’s
Notes
2023-09-09
- Added pepperoni on half, which was a nice addition
- Did 50g Parmigiano Reggiano because we didn’t have Pecorino Romano
- During the bake the cheese ended up oozing out to the edge causing a cheese crust to form, which was nice
Liked
- Dough
- Sauce
- Cheese flavor
Disliked
- Not enough sauce
- Cheese slippage
- With this amount of cheese you are going to get slippage if it goes on top of the sauce
Next Time
- Do it Detroit style, sauce on top
2023-11-03
- Layered as follows
- sliced low moisture moz
- Sauce
- Oregano and flakes
- cubed high moisture moz
- grated moz
- grated hard
- onion
- Pep
- More grated moz and hard
- Sauce racing stripes
Liked
- no cheese slippage with this sauce technique
- Good sauce flavor
- Better browning this time, could have just been the oven though
Disliked
- the cheese flavor was not as intense, could be because I didn’t use part skim and full fat like he calls for. Could have also been because of the extra sauce and pep
- had liquid pooling in the middle, could have been because of:
- Low moisture moz (although this is unchanged from last time)
- tomatoes weren’t drained before making sauce
- Lots of bubbles in the pizza dough causing it to all drain to one place
Ingredients
- 650g Butter Crust Pan Pizza Dough, par-baked and ready to top
- 102g Tomato Sauce
- Robust Tomato Sauce from the book
- Spicy Grandma Sauce from the book
- Pinch dried wild Sicilian oregano, stems removed
- Pinch dried Calabrian chile flakes
- 25g Parmigiano-Reggiano, finely grated
- 25g Pecorino-Romano, finely grated
- 60g fresh mozzarella
- 230g low-moisture part-skim mozzarella, shredded
- 115g low-moisture whole milk mozzarella, shredded
Method
- Preheat the oven with pizza stones to 475°F (250°C).
- Immediately after taking the par-baked pizza out of the oven, spread the tomato sauce onto the entire pizza, leaving about ½ inch (12 mm) around the dough’s edge for the crust.
- Dust the pizza with oregano, chile flakes, Parmigiano-Reggiano, and Pecorino.
- Evenly distribute the fresh mozzarella, then both shredded mozzarellas.
- Transfer the pizza to the oven and bake for 20 minutes, or until the crust and cheese are golden brown. The time will vary depending on your oven.
- Remove the pizza from the pan with an offset spatula and transfer to a cooling rack.
- Allow the pizza to cool for a few minutes before cutting into 8 slices.