For a perfect pan pizza , the dough plays a fundamental role. Start with a strong flour, preferably type 00, to obtain an elastic base. Add warm water, fresh yeast, salt and a drizzle of extra virgin olive oil. By carefully mixing the ingredients, you will obtain a soft dough, ready for leavening.
Ingredients
It is important to let the dough rise for at least 24 hours to allow it to mature well, thus obtaining a soft and well-honeycombed pizza. During the rest, the dough must be covered with a damp cloth and stored in a warm place.
Instructions
Spreading and Preparing the Pan
Once the dough is ready, you need to gently roll it out in the oiled pan, taking care not to deflate it. To get a perfect pan pizza, it is essential to avoid rolling out the dough too much: it must maintain a certain height to ensure the right softness on the inside and a crispy crust on the outside. If you want to know more about alternative flours,
Notes
Before baking, let the dough rise for one last hour, directly in the pan.
