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Milk Street Recipe

Pour-in-the-Pan Pizza with Tomatoes and Mozzarella

5½ hours 30 minutes active

Pour-in-the-Pan Pizza with Tomatoes and Mozzarella

The crust for this pizza borrows from the Milk Street recipe for a light, open-crumbed focaccia, our re-creation of the focaccia we encountered in Bari, Italy. The dough is unusual in a couple ways: It uses so much water that it verges on a batter (the hydration is 85 percent) and it rises for four hours on the counter (be sure to place the bowl in a warm spot). After rising, the dough pours out onto a well-oiled 12-inch pizza pan and needs virtually no shaping. To achieve proper hydration and gluten development, it’s important to use bread flour; all-purpose flour and whole-wheat flour of any type will not yield good results. If you do not have instant (also called rapid-rise) yeast, it’s fine to use one ¼-ounce packet of active dry yeast. But if so, stir the sugar and yeast into the warmed water, then let stand until the mixture is bubbly, about 5 minutes, before adding it to the flour (if the mixture does not bubble, the yeast is dead so you will need to get a fresh batch). The type of pizza pan to use here is a 12-inch low-lipped disk, like the ones used in American-style pizzerias; they’re inexpensive and easily ordered online. The recipe can be doubled to make two pies, but they will need to be baked one at a time.

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MAY 2020
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