Newb makes a Pan Pizza

[bobluvspizza]

Inspired by Hermit https://www.pizzamaking.com/forum/index.php?topic=46120.msg527203#msg527203
I visited Kenji https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

8 Hour room temp. 2 Hours in the pan. Probably too much (corn) oil in the 8" cast iron pan but it cooked up nicely at 525 for about 13 minutes. Sauce. About 6oz. shredded low moisture mozzarella, pepperoni, and a little more cheese. After 12 minutes the cheese started to burn on top, the bottom I suppose could have been crispier. Used the 10" amount of dough so it was a rather pillowy crust.

[Hermit]

Good effort there!    I had a similar issue with my early 10" pan pizza.  If the cheese starts to get further along than you like, you can cover it with foil to slow it down.  Also, mixing in some wetter cheese like a whole milk mozzerella can help with the browning of the low moisture cheese.  What did you think of the crust flavor at 8H? 

[bobluvspizza]

Good effort there!    I had a similar issue with my early 10" pan pizza.  If the cheese starts to get further along than you like, you can cover it with foil to slow it down.  Also, mixing in some wetter cheese like a whole milk mozzerella can help with the browning of the low moisture cheese.  What did you think of the crust flavor at 8H?

The recipe calls for two 10 inch pies so I refrigerated the other half of the dough and tried again today. The crust was noticeably tastier after the cold ferment. I switched to sliced mozz cheese (part skim) as that was what I had on hand. Oiled the skillet with olive oil this time. Foiled at 8 minutes and cooked for 14 minutes total  at 525 in the middle of my gas oven. Pretty happy with the result:

[Hermit]

Very nice pan pizza 

[bobluvspizza]

An extra day in the refrigerator opened up the sauce flavor as well. Everything I learn on this forum starts to make sense once you actually put it into action, then repeat with slight variables.

[MadMatt]

I've seen people use the separator lids with deep pans to stop the  top from over cooking.  Of course a bit of foil works too, or even a baking tray.