No Knead Pan Pizza

We love making homemade pizza at our house! That's why we are always on the look out for the best crust. This recipe calls for making a deep dish pizza in the cast iron skillet. Cast iron has been used for cooking for thousands of years but fell out of favor in the 60s and 70s when Teflon-coated aluminum non stick cookware was introduced. You will find that most cooks and chefs still recommended  the cast iron as an essential part of any kitchen.

 "Interesting" research states the "way"  you eat your pizza can provide important clues about your personality type.

How do you  eat your slice?

If you fold it: Those who fold their pizza slice are considered "drivers." They're multi-taskers; they want to eat the pizza fast, and eat it while doing something else.

If you start with the crust: People who eat the crust first are described as “influencers” who are spontaneous and like to be different.

If you use a knife and fork: Those who cut their pizza are generally known as “supporters.” The research says they approach life relaxed and are warm and friendly listeners who likely let their friends get their slice first.

If you just pick it up and bite:
Those who eat it with their hands and bite their slice are known as the "careful correctors." They like to plan ahead so everything turns out as expected. They usually stick with the same flavors and toppings.

Dough
2 cups all-purpose flour
1/8 tsp instant or bread machine yeast
1 tsp salt
1 Tbsp olive oil
3/4 to 1 cup water

Pizza
1 Tbsp olive oil
1/2 cup sauce
1 cup shredded mozzarella
Toppings of your choice

Instructions:

• The day before, combine the flour salt, and yeast in a bowl.  Stir until they're very well combined.  Add 1 Tbsp of olive oil and 3/4 cups water.  Stir until the dough forms a ball.  If there is still dry flour on the bottom of the bowl or dough doesn't form a single, cohesive ball of dough add more water, 1 Tbsp at a time until the dough comes together.  The dough should be slightly sticky and shaggy in appearance.
• Loosely cover the dough in the bowl and allow it to ferment for 12-16 hours at room temperature.  This develops the gluten, making kneading unnecessary.
• When it's time to make the pizza, begin preheating the oven to 450 degrees.  Oil a cast iron skillet with another Tbsp of olive oil.  Use the excess oil from the skillet to oil your hands.  Pull the dough out of the bowl and place it in the oiled skillet.  Press it down into the skillet until it covers the entire bottom of the skillet.
• Top the pizza with sauce, cheese and your desired toppings.  Cover the pizza edge to edge with the sauce, cheese and toppings.  The dough is very thick, so there is no need for a dry edge or crust around the outside.
• Bake the pizza in the preheated oven for 18-22 minutes, or until the top is golden brown and the cheese is bubbly.

Tupps Tidbits:

First attempt at the crust!

We did attempted this recipe twice.  The first time we prepared the dough the night before as instructed and then put it in the refrigerator over night. We were "going"  to take it out of the refrigerator in the morning and let it sit at room temperate all day but we forgot until we were on our way to work and it sat in the refrigerator all day.  We took it out about 1 hour before preparing.  After baking, the crust was a bit doughy and little under cooked, so we decided to try the recipe again, doing it as instructed.

The 2nd time we prepared the crust according to instructions. It was prepared and sat out loosely covered all day at room temperate.  When it was time to make the pizza, we prebaked the  crust and sauce in the oven for about 8 minutes and then removed it and topped the pizza with cheese and toppings and baked for additional 15 minutes.

The crust was much better and completely cooked. Delicious...if you like Deep Dish this is awesome!  KEEPER IN OUR HOUSE!


Where did we find this?  https://www.budgetbytes.com/2014/08/knead-pan-pizza/