Big Pan Pizza
Ingredients
- Dough: ⓘ
- 41/2 cups all-purpose flour (Approx.) ⓘ
- *I use 2 cups whole wheat and 2 cups all-purpose ⓘ
- 2 pkg quick-rising dry yeast (or 2 Tbsp) ⓘ
- 1 Tbsp dried basil or 1/4 cup fresh (optional) ⓘ
- 1 Tbsp dried oregano (optional) ⓘ
- 2 tsp salt ⓘ
- 1 tsp granulated sugar ⓘ
- 1 Tbsp olive oil ⓘ
- 1/2 cup cornmeal ⓘ
- Toppings: ⓘ
- At this point you can add whatever you like. I have added: ⓘ
- 1 cup shredded mozzarella cheese (I am very liberal with the cheese) ⓘ
- 1 cup cheddar (or combine with whatever you like, feta, parmesan, oka) ⓘ
- sliced tomatoes ⓘ
- caramelized onions ⓘ
- sauteed mushrooms ⓘ
- wilted spinach ⓘ
- grilled eggplant ⓘ
- grilled zucchini
Instructions
- To make dough:
- In a large bowl, combine 4 cups of the flour, yeast, salt, herbs and sugar. Stir in
- 13/4 cups (425 ml) very hot water (120o-130 o). Beat in enough of the remaining flour, if needed, to make a firm but soft dough. Turn out onto floured surface and knead for 10 minutes.
- Place in an oiled bowl, cover and let stand in warm place for 15 minutes.
- Dust a large baking sheet with cornmeal.
- Turn dough out onto a floured surface and roll out. You can make personal size pizzas or one big one. Place on prepared cookie sheet and fold over edge to make rim.
- Add your toppings , starting with brushing olive oil on top of dough and a light layer of cheese, and let sit for 15 minutes (30 minutes will make a plumper crust)
- Bake in a 450o oven for 10-15 minutes or until crust is browned and cheese is bubbly.
- BON APPETIT!
Nutrition & Diet Analysis (per serving)
940
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).