Given that I don't yet have a sweet pro-grade welded blue steel pan, I thought I would dust off my wife's old edge brownie pan that we have literally never used until now to make edgiest pan pizza ever! Or at least since Adam Kuban did the same exact thing first 3 years ago: http://slice.seriouseats.com/archives/2012/01/how-to-make-pizza-in-an-all-edge-brownie-pan.html
This was my first attempt at this style using the formula in reply 13 here: http://www.pizzamaking.com/forum/index.php?topic=21559.0
- KABF (100%) 172.5g
- Water (71.023%) 122.5g
- IDY (.60369%) 1.04g
- Salt (2.2372%) 3.86g
- I scaled down from the 12 x 17 recipe for a 9 x 12 all edge brownie pan under the assumption that I am losing 18 square inches of pizza due to the nature of the pan.
- Proofed overnight in fridge, then put in my proofer at 80 degrees for most of the following day.
- Lubed pan with corn oil... maybe too much.
- Initial proof and stretch done on a sheet pan, I then cut slits into the dough and dropped it into the pan.
- Cheese combo of Havarti, Parmesan and low moisture mozzarella and ricotta.
- Cooked at 475 as the coating on the aluminum is only rated up to 500 degrees on the top of my baking steel: 7 minute pre-bake with minimal ingredients, then 5 more minutes with everything else except for some san marzano's and the ricotta.
- Did not use nearly enough sauce.
This was really good and was nice and crispy, but the interior texture was a little on the tight side, I would be interested in trying a formula that would yield a more pillowy/soft interior texture if anyone has any recommendations for my next attempt?