Cake pan pizza | deep-dish Sicilian/Detroit-style (kinda)

a fluffy thick crust pizza with a dry crispy bottom not soggy or spongy that was my goal with this recipe that is obviously inspired by sicilian or detroit style pizza but i'm not limiting myself to those styles it takes absolutely no special equipment just a cake pan and a normal oven and check how easy this dough is one cup of warm water in a mixing bowl 237 mils a teaspoon of sugar goes in and then a teaspoon of dry yeast about half a packet lately i've been using these premium yeast packets i've seen at the stores that contain some of the dough enhancers commonly used in commercial bakeries this one has xanthan gum which should theoretically make this crust especially light and fluffy but normal yeast is fine and you don't have to bloom it for 10 minutes in the sugar water i just do that to make sure my yeast are still alive plus i like watching it happen now because this pizza is gonna have a lot of bread proportional to the other layers i want the bread to taste especially good to that end i'm adding two or three tablespoons of cornmeal inside a thick crust cornmeal gives this awesome flavor and satisfying texture without it i think this crust is a little bland and insubstantial and if you have a package of whole wheat flour already open i think you might as well throw in two or three tablespoons of that it just gives a little more depth of flavor and color to the crust but i don't think it's worth buying a bag of whole wheat flour just for that a little glug of olive oil in there and then i'm doing two teaspoons of this coarse salt maybe 10 grams that's more salt than i'd normally use for this much pizza dough but again there's going to be proportionally less salty cheese on this than on a thin crust pizza so the dough needs to be able to season itself now for bread flour all-purpose flour would be fine as much as i can easily stir in with a spoon which will probably end up being about a cup and a half 200 grams maybe no hand kneading just the wooden spoon i have found that if i restrict myself to the spoon i will end up mixing in just about the perfect amount of flour for a very wet no-knead dough which is what this is to get any more flour in there and push the hydration lower you would have to use your hand and actually start kneading as much flour as you can stir in is perfect it's all stuck to the spoon but that's just fine leave the spoon in there we'll need it later i'll cover this and throw it in the fridge for at least a day but two or three or four would be even better to bake the pizza i've got a 9 inch 23 centimeter square cake pan normal cheap thin metal glass or heavy enameled cast iron might not get hot fast enough in the oven for this recipe for my method i have to have a parchment paper sling to lift out the pizza and instead of trimming the corners so that it fits down in the pan i'ma just crumble it up thank you commenter jrk this may be the best tip i've gotten ever crumple up the paper and all of a sudden it's way more pliable it'll fit right down in the corners a little olive oil goes on the paper any kind is fine but consider this fine oil from the sponsor of this video brightland let me thank them this is a beautiful extra virgin oil from a family-run heirloom olive farm in california most oils i've seen at the store are blends from lots of different global sources and there's nothing inherently wrong with that but it's hard to know exactly what you're getting and there's reason to believe much oil on the market isn't quite what it claims to be this one from brightland is called awake it has those greener pleasantly bitter notes that indicate high antioxidant levels indeed there's the polyphenol count right there on the website can't wait to try alive which is their fruitier oil they also have infused oils like this garlic oil crazy delicious and there's raw unfiltered honey champagne vinegar all from exactly where they say it's from in california grown and processed to very rigorous standards that you can taste try brightland now get 10 off when you click my link in the description and you order the luminous capsule a great starter pack of brightland products yes that shiny pore spout is included 10 off with my link in the description thank you brightland here's my no knead dough it's been rising slowly in the fridge for two days which gives it a great flavor the gluten proteins have autolyzed which means that all we have to do is basically fold this over on itself a few times and it will be very well kneaded it's super wet and sticky which is why i left the spoon right in there just mash it around a little with the spoon now i'll take my hand and rub that oil around inside the parchment lined pan this is gonna flavor and crisp the bottom of the pizza give it that slightly fried taste that i really want in a pan pizza now while my hands are still oily i'll reach in and grab that sticky dough and i'll give it a little gravity stretch just pinch the edge and let it fall away naturally we don't have to get this super thin but it helps to get it a little stretched out before it goes into the pan once there i'll grab the corners and try to stretch it out a little more it's going to expand and fill the pan as it proofs but you'll get a more even thickness if you start with something close to a full square i'll grab that same piece of plastic cover that up again and throw that dough somewhere to proof and puff up for at least an hour or two if you need to go to work or something you could throw this back in the fridge instead and let it proof slowly for another day or two that'd probably get you even better flavor once it's proofed the gluten will be more relaxed and you could give a final stretching to get it into the corners if they're not quite there yet also to make sure that it's not too thick in the center i'm pulling dough from the center if it's thick in the middle it's going to be undercooked in there i've had lots of bad sicilian pizza that's doughy toward the center when you're about ready to bake turn the oven on its highest normal setting no convection fan no broiler just normal heat position a rack all the way down at the bottom do yourself a favor and move the other racks up and away as high as possible so that doesn't happen to you when you reach in here later in most ovens in my part of the world the basic normal heat setting works chiefly via the bottom heating element i want to use that to blast the bottom of the pan with as much heat as possible that's why the rack is down there while it comes up to temperature i can stir up my sauce which is this brand of canned crushed tomatoes with some olive oil and whatever seasonings i'm feeling that day i basically never cook pizza sauce all canned goods are slightly cooked anyway canning takes heat and i would especially discourage using any heavily cooked sauce on this pizza a thick pizza is going to take longer to bake and thus the sauce is gonna lose more of that bright freshness that i think is characteristic of pizza sauce i'm actually gonna boost this with a little splash of that vinegar just to compensate for the dulling i'm gonna get with the longer bake use whatever mozzarella you like my favorite for pizza remains this brand of string cheese four sticks four ounces should be perfect for a pizza this size 113 grams my oven has reached its max temp which is 550 fahrenheit 190 c time to dress the pizza gently so that i don't deflate it i'm going edge to edge on my sauce and cheese detroit style you could leave a bare rim if you wanted more sicilian style either way just go easy with your sauce or else this pizza will be a wet gooey mess i like a little fake shaky parmesan under my mozzarella layer mats on top of that and again edge to edge that's just what i'm doing obviously you could do whatever additional toppings you want i'm just demonstrating the basic today in this goes on that bottom rack wait until you see how tall this puffs up we get lots of steam lots of oven spring from using such a wet dough and you can bake it all the way to completion right there i'm gonna pull it out just before it's done that was nine minutes in my oven i'll let it cool and solidify for just a few minutes and then lift it out with the paper sling peel the paper off the bottom this is much easier to do on a relatively small pizza if you need to feed more people i would suggest baking two small ones side by side rather than using a much bigger pan a big pizza would be too floppy to handle on that goes to a cooling rack and from the cooling rack i will just slide the pizza right back into the oven right on that lower oven rack i'm finishing my bake this way for two reasons one it allows me to actually see the bottom of the pizza this way i know when it's perfectly golden and not under baked or burned if it's down in the pan you just kind of have to guess when it's done the other reason is this final blast of dry heat gets you an incredibly crispy bottom that you would never get down in a pan there's just nowhere for the moisture to escape down in the pan that second phase lasted four minutes for me that's perfect i'll pull it back out to my cooling rack let it steam out for a couple of minutes and then we can cut that baby up and enjoy that tastes like a school lunch pizza that grew up and went to a fancy college it's my new favorite

Channel: Adam Ragusea

Views: 1,147,290

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Id: oII1EbBffY0

Length: 8min 18sec (498 seconds)

Published: Thu Dec 30 2021