Thick and Fluffy Pan Pizza

pizza

My eight-year-old is proud of the fact that she gets to “make dinner” (with help, of course) every Sunday; one of her favorite things to make is pizza. Sometimes we use storebought crust, sometimes ciabatta bread, and sometimes homemade dough– this new one, from Food52.com, is my new favorite!

The dough is extremely easy to put together– it takes mere minutes to stir up the ingredients, and a little attention for the first hour to gently fold it (rather than knead) a few times, during which it miraculously transforms from a shaggy dough to a smooth, stretchy one. After that it sits in the fridge for 1-3 days before a 2-hour rise in the pizza pan, and it results in the lightest, fluffiest (yet still chewy) pizza crust ever, with great flavor and a nice crispy outside.

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