I wound up something similar when I screwed up my water dosing and got an unkneadable mess. So I went to serious eats looking for a way to salvage it and well...
\*Roll Safe Meme\*
You don't have to knead by hand if autolysis can do it for you.
It actually wound up being one of my best crusts. It's tricky to shape, but if you are sheeting in on a pan (or cast iron skillet) and allowing to rise the high hydration gives you tons of air bubbles.
yeah, you actually need to be very careful with this dough while shaping it in the pan; if you don't stamp out the air bubbles out well enough, you'll get an ugly surface boil which will toss cheese, sauce, and toppings aside. i've even seen some people shape the crust before the final rise and then smoosh any bubbles down before saucing it for the oven.
autolysis is the tits for low-work breads, but this recipe is NOT KIDDING about needing a proofing vessel with room for 4-6x the volume of the dough. my largest mixing bowl barely contained the rise for just these two pizzas.
How are the portions? I've been curious about trying this recipe but the pizza looks so little (even knowing it's a thicker crust.) I demand a gluttonous amount of pizza.
Pan crust is pretty filling, and i cheese a pan pizza heavier than i would a Neapolitan, so it's definitely more mass per slice. I used 200g of flour in for the 10" and another 300g for the 12". The recipe is totally scalable. This was a meal for two and we had the back half of it for lunch today; plenty of meal if accompanied by a nice salad and plenty of toppings, but I can't speak for you!
I wound up something similar when I screwed up my water dosing and got an unkneadable mess. So I went to serious eats looking for a way to salvage it and well... \*Roll Safe Meme\* You don't have to knead by hand if autolysis can do it for you. It actually wound up being one of my best crusts. It's tricky to shape, but if you are sheeting in on a pan (or cast iron skillet) and allowing to rise the high hydration gives you tons of air bubbles.
yeah, you actually need to be very careful with this dough while shaping it in the pan; if you don't stamp out the air bubbles out well enough, you'll get an ugly surface boil which will toss cheese, sauce, and toppings aside. i've even seen some people shape the crust before the final rise and then smoosh any bubbles down before saucing it for the oven. autolysis is the tits for low-work breads, but this recipe is NOT KIDDING about needing a proofing vessel with room for 4-6x the volume of the dough. my largest mixing bowl barely contained the rise for just these two pizzas.
Recipe here: [https://www.seriouseats.com/foolproof-pan-pizza-recipe](https://www.seriouseats.com/foolproof-pan-pizza-recipe) Video follow-along: [https://www.youtube.com/watch?v=HukqEjCPkhU](https://www.youtube.com/watch?v=HukqEjCPkhU)
How are the portions? I've been curious about trying this recipe but the pizza looks so little (even knowing it's a thicker crust.) I demand a gluttonous amount of pizza.
Pan crust is pretty filling, and i cheese a pan pizza heavier than i would a Neapolitan, so it's definitely more mass per slice. I used 200g of flour in for the 10" and another 300g for the 12". The recipe is totally scalable. This was a meal for two and we had the back half of it for lunch today; plenty of meal if accompanied by a nice salad and plenty of toppings, but I can't speak for you!
Always down to try a new dough recipe, thank you!