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What kind of pizza are you in the mood for tonight? Thin and crispy , thin & doughy or pan (deep dish is for another discussion)?
Well what if you want something in between. Not thin but not a full deep pan pizza. If so, this is your lucky day. Try the Almost Pan Pizza.
This is a normal thin crust, but is allowed to rise a bit more to give a slightly thicker, chewy dough. The middle is more like a normal thin crust pizza, but the ends get doughy like a pan pizza.
Make sure to try our new pizza sauce. It's a sweet sauce that reminds us of our favorite local pizza joint.
Ingredients:
Full Master Dough recipe
Half of the Pizza Sauce recipe
Your favorite cheese and toppings but you can't go wrong with spinach, sausage, mushrooms & mozzarella.
Garlic oil:
1/4 cup (60ml) extra virgin olive oil
3 cloves garlic grated
1 tbs Honey
large pinch of flakey salt
pinch of red pepper
Directions:
Make the Master Dough recipe but let it sit on the counter for 2 hours rather than 1.
Transfer to the fridge for 24 hours.
The next day, lightly punch down and let sit at room temp for 1.5-2 hours.
Spread out to an 18in pizza, let sit for 30 min. It will not take up the whole pan.
Lightly brush olive oil on the dough then cook for 4 min at 500.
Remove and top pizza and cook 8-10 min.
While the pizza is cooking, mix the garlic oil.
When the pizza is removed, generously brush the edges with the garlic oil.
Notes:
Servings = 4
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