High-Hydration Crispy Pan Pizza

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

1. Place the flour, instant yeast and 10g kosher salt in a very large bowl and mix thoroughly.
2. Pour in the warm water and stir vigorously with a sturdy spoon or wet hand until no dry flour remains.
3. The dough will be extremely soft and sticky because it contains 80% water.
4. Cover the bowl and leave the dough to rest for 15 minutes.
5. With a wet hand, lift one side of the dough and fold it over itself. Rotate the bowl and repeat several times.
6. Rest for another 15 minutes, then repeat the folding process.
7. Drizzle part of the 55g olive oil over the dough and turn it gently so the surface is coated.
8. Cover and leave at room temperature for approximately 1 1/2–2 hours, until noticeably expanded and airy.
9. Meanwhile, blend or crush the San Marzano tomatoes with the 5g salt, black pepper, oregano, 28g olive oil and tomato paste.
10. Keep the sauce refrigerated until needed.
11. Divide the risen dough into four portions of approximately 450g each.
12. Lightly oil four 28–30cm metal pizza pans or bake the pizzas in batches using the same prepared pan.
13. Place one dough portion in each pan and turn it so both sides are lightly coated with oil.
14. Leave the dough to relax in the pans for 20–30 minutes.
15. 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.
16. Using oiled fingertips, gently press and stretch each dough portion towards the edges of its pan.
17. Avoid forcing the dough. Rest it for another 10 minutes if it repeatedly springs back.
18. For crisp, fried-style edges, ensure a thin layer of olive oil remains between the dough and the sides of the pan.
19. Spread a light layer of tomato sauce across the dough, leaving a narrow border.
20. Add drained Fior di Latte and any optional toppings without overloading the pizza.
21. Bake one pizza at a time for approximately 12–16 minutes, until the underside and edges are deeply golden and the cheese is bubbling.
22. If the base needs additional colour, place the pan directly on the lowest oven rack for the final few minutes.
23. Allow the pizza to stand for 2 minutes, then loosen the edges with a spatula and transfer it to a board.
24. Repeat with the remaining dough, sauce and cheese.