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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.
grams (1½ cups) bread flour
teaspoon white sugar
01In a stand mixer with the dough hook, mix the flour, sugar and yeast on medium until combined, about 30 seconds. With the mixer running, add the water and mix on medium until a sticky dough forms, about 5 minutes; scrape the bowl and dough hook once during mixing. Turn off the mixer and let rest 10 minutes. Add 2 teaspoons kosher salt and mix on medium for another 5 minutes. The dough will be shiny, wet and elastic.
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