tomatocheesebaked
High-Hydration Crispy Pan Pizza
Make four crispy pan pizzas with an airy 80%-hydration dough, San Marzano tomato sauce and creamy Fior di Latte mozzarella.
From YouTube · Apr 5, 2026
Make four crispy pan pizzas with an airy 80%-hydration dough, San Marzano tomato sauce and creamy Fior di Latte mozzarella.
3 hrs 35 min, rising
Prep time
16 min, per pizza
Cook time
3 hrs 51 min
Total time
4 medium pizzas, approximately 12–16 servings
Servings
Ingredients
14 ingredients- HIGH-HYDRATION PIZZA DOUGH
- 1000g all-purpose flour
- 9g instant yeast
- 10g kosher salt
- 800ml warm water, approximately 27–32°C
- 55g olive oil, for coating the dough and greasing the pans
- SAN MARZANO PIZZA SAUCE
- 1 x 796ml can San Marzano tomatoes
- 5g kosher salt
- 3g ground black pepper
- 1g dried oregano
- 28g olive oil
- 15g tomato paste
- FOR ASSEMBLY
- Fior di Latte mozzarella, drained and torn, as needed
- Additional toppings of choice, optional
- Semolina or flour, optional, for handling the dough
Method
24 steps- Place the flour, instant yeast and 10g kosher salt in a very large bowl and mix thoroughly.
- Pour in the warm water and stir vigorously with a sturdy spoon or wet hand until no dry flour remains.
- The dough will be extremely soft and sticky because it contains 80% water.
- Cover the bowl and leave the dough to rest for 15 minutes.
- With a wet hand, lift one side of the dough and fold it over itself. Rotate the bowl and repeat several times.
- Rest for another 15 minutes, then repeat the folding process.
- Drizzle part of the 55g olive oil over the dough and turn it gently so the surface is coated.
- Cover and leave at room temperature for approximately 1 1/2–2 hours, until noticeably expanded and airy.
- Meanwhile, blend or crush the San Marzano tomatoes with the 5g salt, black pepper, oregano, 28g olive oil and tomato paste.
- Keep the sauce refrigerated until needed.
- Divide the risen dough into four portions of approximately 450g each.
- Lightly oil four 28–30cm metal pizza pans or bake the pizzas in batches using the same prepared pan.
- Place one dough portion in each pan and turn it so both sides are lightly coated with oil.
- Leave the dough to relax in the pans for 20–30 minutes.
- Preheat the oven as hot as it will safely go, ideally 250°C conventional or 230°C fan, with a rack in the lower third.
- Using oiled fingertips, gently press and stretch each dough portion towards the edges of its pan.
- Avoid forcing the dough. Rest it for another 10 minutes if it repeatedly springs back.
- For crisp, fried-style edges, ensure a thin layer of olive oil remains between the dough and the sides of the pan.
- Spread a light layer of tomato sauce across the dough, leaving a narrow border.
- Add drained Fior di Latte and any optional toppings without overloading the pizza.
- Bake one pizza at a time for approximately 12–16 minutes, until the underside and edges are deeply golden and the cheese is bubbling.
- If the base needs additional colour, place the pan directly on the lowest oven rack for the final few minutes.
- Allow the pizza to stand for 2 minutes, then loosen the edges with a spatula and transfer it to a board.
- Repeat with the remaining dough, sauce and cheese.
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