Pour-in-the-Pan Pizza with Tomatoes and Mozzarella
This focaccia-pizza hybrid represents the culmination of Chris Kimball’s lifelong quest for the perfect pizza dough.
- Makes4 to 6 servings
- Cook Time6 hours
- Active time plus cooling35 minutes active
- 23
The crust for this pizza borrows from the Milk Street recipe for a light, open-crumbed focaccia, our re-creation of the focaccia we encountered in Bari, Italy. The dough is unusual in a couple ways: It uses so much water that it verges on a batter and it rises for at least four hours on the counter (be sure to place the bowl in a warm spot). After rising, the dough pours out onto a greased 13-by-18-inch rimmed baking sheet (also known as a half sheet pan) and rests for 20 minutes before being nudged with oiled fingers to the edges of the pan. Instead of making a single large pizza, you could make two 12-inch pies using low-lipped, disk-shaped pizza pans, like the ones used in American-style pizzerias; see the directions below.
To Top it Off
Because pour-in-the-pan pizza dough is extremely wet, it’s important to use toppings that are dry, or the pie will bake up with a soggy surface. The following are some of our favorite toppings; we suggest using no more than two in addition to the tomatoes and mozzarella. Scatter the ingredient(s) onto the tomato-topped dough just before adding the cheese. If you are using high-sodium toppings, such as olives or capers, you may wish to skip the salt that’s sprinkled on before baking.
Sliced pepperoni or salami
Black or green olives, pitted and halved
Roasted red peppers, patted dry and cut into strips
Marinated artichoke hearts, patted dry and cut into chunks
Capers, drained and patted dry
Don’t forget to mist the baking sheet with cooking spray. The olive oil alone isn’t enough to prevent sticking; a coating of cooking spray is important to ensure the pizza releases easily. Don’t use fresh mozzarella; it contains too much moisture and will make the surface of the pizza soggy. Likewise, be sure to drain the juices from the tomatoes.
Step 1
In a stand mixer with the dough hook, mix the flour, sugar and yeast on medium until combined, about 30 seconds. With the mixer running, add the water and mix on medium until a sticky dough forms, about 5 minutes; scrape the bowl and dough hook once during mixing.
Turn off the mixer and let rest 10 minutes. Add 2 teaspoons salt and mix on medium for another 5 minutes. The dough will be shiny, wet and elastic.
Step 2
Coat a large bowl with 1 tablespoon oil. Mist a silicone spatula with cooking spray and use it to scrape the dough into the bowl. Flip the dough with the spatula to oil all sides. Cover tightly with plastic wrap and let rise in warm spot for 4 to 5 hours.
Step 3
When the dough is ready, generously mist a 13-by-18-inch rimmed baking sheet with cooking spray, then pour 1 tablespoon of the remaining oil onto the center of the baking sheet. Gently scrape the dough onto the center of the sheet and let rest, uncovered, for 20 minutes.
Step 4
Meanwhile, heat the oven to 500°F with a rack in the lowest position. If using Campari tomatoes, cut them into quarters; if using cherry tomatoes, cut them in half. Place the tomatoes in a large bowl and mash gently with a potato masher. Transfer to a fine mesh strainer set over a bowl and set aside to drain until ready to use.
Step 5
After the dough has rested, oil your hands, and, working from the center, gently push the it into an even layer to the edges and into the corners of the baking sheet; be careful not to press out all of the air. It’s fine if the dough does not completely fill the pan, but it should come close.
Step 6
Drizzle the tomatoes with the remaining 1 tablespoon oil, then toss. Scatter over the dough, leaving a narrow border. Let rest for another 30 minutes. Scatter the cheese over the dough, then sprinkle with oregano, pepper and kosher or flaky salt (if using).
Bake until the surface of the pizza is golden brown and the bottom is crisped and well browned, 18 to 20 minutes. Slide the pizza from the pan onto a wire rack and cool for a few minutes before slicing.
Step 7
How Make Two 12-Inch Round Pizzas: Follow the recipe to make and rise the dough. When the dough is ready, generously mist two 12-inch round pizza pans with cooking spray, then pour 1 tablespoon oil onto the center of each. Scrape half the dough onto the center of each pan.
Continue with the recipe, allowing the dough to rest for 20 minutes before pushing it to the edges of the pans and adding toppings. Bake one at a time, reducing the baking time to 12 to 15 minutes.
