Get ready to delight your guests with this incredibly easy Pan Pizza, perfect for any party! This recipe truly elevates the humble pizza, transforming it into a masterpiece of flavor and texture. We're talking about a slow-fermented dough, crafted using the traditional poolish method, which gives it an unparalleled depth of flavor and a wonderfully airy, chewy crust. While the dough requires a bit of foresight with its 72-hour fermentation, the active preparation time is minimal, making it a fantastic make-ahead option. Imagine the aroma filling your kitchen as these golden-brown beauties emerge from the oven, topped with fresh mozzarella, sweet corn, savory ham, and a vibrant Mutti tomato sauce. This isn't just pizza; it's a culinary experience designed to gather friends and family, promising smiles and satisfied appetites. Prepare the dough in advance, and on party day, simply assemble and bake for a crowd-pleasing hit!
None
Medium
72 hrs 30 min
Spiciness
None
Difficulty
Medium
Time
72 hrs 30 min
Preparation
72 hrs 0 min
Cooking
30 min
Allergens
Flour
1000 grams
Milk
700 milliliters
Instant Yeast
5 grams
Honey
5 grams
Salt
45 grams
Butter
20 grams
Mozzarella di Buffala
5 balls
Corn
340 grams
Mutti Tomato Sauce
800 grams
Ham
200 grams
You're all set. Yummy time!
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Make the Poolish (Day 1)
1
In a bowl, dissolve 5 g of instant yeast in 300 ml of milk.
2
Add 300 g of flour and 5 g of honey to the mixture.
3
Stir until all ingredients are well mixed and a smooth batter forms.
4
Cover the bowl and let the poolish rest for 1 hour at room temperature.
5
After resting, refrigerate the poolish for 24 hours.
Mix Final Dough (Day 2)
1
Remove the poolish from the fridge.
2
In a large bowl, combine the poolish with 400 ml of milk in which 30 g of salt has been dissolved.
3
Add 700 g of flour to the bowl.
4
Knead the mixture until a smooth, elastic dough forms.
5
Add to a large bowl and cover with plastic wrap
6
Refrigerate for 48 hours
Shape & Rest Dough Balls (Day 4 - Morning)
1
Remove the dough from the fridge about 1-2 hours before you plan to bake.
2
Divide the entire dough into 2 equal balls.
Prepare Toppings (Day 4 - Afternoon)
1
Slice 5 balls of mozzarella di buffala and place them on a pasta strainer.
2
Let the mozzarella drain its moisture for at least 30 minutes.
3
In a bowl, combine the 2 cans of Mutti tomato sauce with 15 g of salt and mix well.
4
Drain the can of corn.
5
Dice the ham into small pieces.
Assemble Pan Pizzas (Day 4 - Just before baking)
1
Preheat your oven to 180°C (350°F).
2
Generously grease two baking trays with 20 g of butter.
3
Take one dough ball and stretch it over one of the prepared baking trays, making it as thin as possible without creating holes.
4
Repeat with the second dough ball and the other baking tray.
5
Spread the prepared tomato sauce evenly over both stretched pizza bases.
6
Distribute the drained mozzarella di buffala slices over the sauce on both pizzas.
7
Evenly sprinkle the drained corn over the mozzarella.
8
Finally, scatter the diced ham over the pizzas.
Bake Pan Pizzas (Day 4)
1
Bake the pizzas in the preheated oven for 10-15 minutes at 180°C (350°F).
2
Bake until the crust is golden brown.
Serving
1
Remove the pizzas from the oven and let them cool for a few minutes before slicing.
2
Slice into generous squares and serve hot to your party guests!