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Ended up with a variation of the serious eats one.
More hydration, less yeast, longer prove etc.Worked really well, made the dough on Friday and had pizza Saturday and last night. Oil in the pan gives a great crispy base, and high hydration and bread flour make it nice and fluffy.
We have a crap oven and I can foresee this becoming our go to home pizza. So much easier letting it rise in the pan, topping it and then just bunging it in, rather than the faff with peels and flouring, loading and unloading.
Made saturday’s pizzas a bit too thick, so the dough was a bit under cooked. Last nights was thinner and worked much better.
Need to invest in a better tray too.Last nights effort. Bit weird on top with only cheddar and Parmesan but still very edible.
2 Attachments
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Nef
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i've been making mine in this ... it works great ...
https://www.amazon.co.uk/gp/product/B071JDY8DB/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=sl1&tag=culinaryexp0a-21&linkId=f3125dda65a95d68f1778f4ee5165c53&language=en_GB
r_mash
The serious eats one is good, if you want very thick and more airy I can screenshot the one from pan pizza?