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Pan Pizza For One (or Two)

Pan Pizza For One (or Two)


  • 4-1/4 cups all-purpose unbleached flour
  • pinch of kosher salt
  • 1 envelope yeast
  • 1 tbsp olive oil
  • in a small bowl, dissolve the yeast in a little more than 1 cup of lukewarm water for about 10 minutes.
  • knead till the surface is soft and pliable (about 10-15 minutes). the dough should not be sticky; if it is, add a small bit of flour. if too dry, add a tiny bit of water. form the dough into a ball.
  • let the dough sit in a bowl for 1-2 hours in a warm place (85-90°f), with a damp towel covering the bowl. the dough will double in size.
  • with one punch into the dough, it will deflate.
  • cover the bowl again with a damp towel, and put it back in the warm place. let it rise for 1 more hour. the dough should double once again. punch it down, and divide into now, it's ready to use.
  • flour your countertop, and roll out one ball of pizza dough in a round roughly 8 inches in diameter.
  • set an 8-inch nonstick frying pan on the stove, and swirl 1 teaspoon of olive oil all around the bottom. heat the pan for a minute on low heat, then place the pizza dough in the pan.
  • cook for 2-3 minutes, until the bottom of the dough is lightly browned. flip the dough, spread with toppings, cover the pan, and cook for 3-4 minutes, until the dough is cooked through and any cheese in the toppings has melted.
  • use any combination of fruits, vegetables, herbs and cheeses that you like. you can't go wrong. christine and i made five variations, using her goat cheeses. i've listed them in the order we put them on the pizza dough.
  • [printer-friendly recipe.]
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