Joe Anderson In this video, we’re using the same dough that creates our crispy, airy pan pizzas to make an incredible sandwich. The long cold fermentation develops flavour, improves texture, and creates a crust that’s perfectly crisp on the outside while staying light and fluffy inside.
The dough recipe uses:
600g flour
390g water (65% hydration)
10g salt
3g dry yeast
After a 24-hour fridge fermentation, the dough is divided between two 10x10x2-inch pans, part baked for ten minutes, topped, and baked until golden brown with a crispy base and soft, airy crumb.
If you’re looking for an easy homemade pizza recipe with great flavour and texture, this method delivers amazing results using basic ingredients and standard kitchen equipment.
Let me know in the comments how your pan pizza turned out and what toppings you’d choose.
Enjoy!
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