Victory Pig-Style Northeastern PA Pan Pizza
A Wyoming-Valley pan square fried crisp in an oiled blue-steel pan: 67% hydration with a little sugar and oil and a full hit of yeast, cold-fermented for flavor and proofed in the pan before a hot bake.
A Wyoming-Valley pan square fried crisp in an oiled blue-steel pan: 67% hydration with a little sugar and oil and a full hit of yeast, cold-fermented for flavor and proofed in the pan before a hot bake.
Ingredients
Method
Combine in order: water, sugar, olive oil, flour, salt, and yeast. Mix to a single ball, rest 15 minutes, then knead about 6 minutes in a mixer.
Place the dough in an oiled lidded container and refrigerate overnight (or cold-ferment up to 3 days for more flavor).
About 3 hours before baking, brush a 12-by-17-inch blue-steel pan with olive oil and dust with cornmeal and a little sea salt. Set the dough in and finger-stretch it to cover about two-thirds of the pan.
Cover and let rise 1 to 2 hours, then knock it down and stretch to fill the pan, pulling it up the sides and into the corners. Cover and let it rise until it fills the pan, about another hour.
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