O'Scugnizzo's Upside-Down Pan Pizza
A Utica-inspired rectangular pan pie at about 60% hydration, lightly enriched with honey, olive oil, and a spoon of sourdough starter alongside a pinch of yeast. A long cold ferment builds flavor, and it is baked upside-down with sauce and Parmesan added after it comes out of the oven.
A Utica-inspired rectangular pan pie at about 60% hydration, lightly enriched with honey, olive oil, and a spoon of sourdough starter alongside a pinch of yeast. A long cold ferment builds flavor, and it is baked upside-down with sauce and Parmesan added after it comes out of the oven.
Ingredients
Method
Dissolve the salt in room-temperature water, then add the remaining dough ingredients and mix 8 minutes with a dough hook.
Turn out and hand-knead about a minute, then divide in half and place each piece in a lightly oiled container.
Refrigerate 2 to 7 days for a flavorful cold rise (or use same-day after an 8-hour room-temperature rise).
Bring the dough to room temperature (about 2 hours), then press it into an oiled rectangular pan, resting and re-stretching if it pulls back.
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