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Milk Street Bowtie Pour-in-the-Pan Pizza with Parmesan Cream, Fontina and Arugula

Pour-in-the-Pan Pizza with Parmesan Cream, Fontina and Arugula

4 to 6 Servings

5½ hours (35 minutes active)

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This dough looks almost like a batter when it’s ready to use. You literally pour it into a greased rimmed baking sheet and, after letting it rest for 20 minutes, you push the dough with oiled fingers to the edges of the pan—no rolling or tossing required. The recipe breaks the usual rules for pizza dough: It’s made with lots of water—hence, its batter-like consistency—and rises for at least four hours on the counter, which is considerably longer than the typical pizza dough. During that time, the dough will rise, fall, then rise again. This dough was inspired by the Milk Street recipe for a light, open-crumbed focaccia, our version of the one we enjoyed in Bari, Italy. Instead of making a single large pizza, you could make two 12-inch pies using low-lipped, disk-shaped pizza pans, like the ones used in American-style pizzerias; see the directions below.

4 to 6

Servings

Tip

Don’t forget to mist the baking sheet with cooking spray. Though you also pour olive oil onto the pan, it’s not enough to prevent sticking; the cooking spray helps ensure the pizza releases easily. Don’t worry if your dough doesn’t quite reach the sides of the pan when you push it, though it should come close.

5½ hours (35 minutes active)

400 grams (2¾ cups plus 2½ tablespoons) bread flour
2 ¼-ounce packets instant yeast (4½ teaspoons)
2 teaspoons white sugar
1½ cups warm water (100°F to 110°F)
2 teaspoons table salt
4 tablespoons extra-virgin olive oil, divided, plus more for oiling your hands
½ cup cold heavy cream
½ ounce Parmesan cheese, finely grated (¼ cup)
1 tablespoon minced fresh rosemary
Kosher salt and ground black pepper
4 ounces fontina cheese, shredded (1 cup)
3 cups lightly packed baby arugula
1 tablespoon lemon juice
Ingredients
  • 400

    grams (2¾ cups plus 2½ tablespoons) bread flour

  • 2

    ¼-ounce packets instant yeast (4½ teaspoons)

  • 2

    teaspoons white sugar

  • cups warm water (100°F to 110°F)

  • 2

    teaspoons table salt

  • 4

    tablespoons extra-virgin olive oil, divided, plus more for oiling your hands

  • ½

    cup cold heavy cream

  • ½

    ounce Parmesan cheese, finely grated (¼ cup)

  • 1

    tablespoon minced fresh rosemary

  • Kosher salt and ground black pepper

  • 4

    ounces fontina cheese, shredded (1 cup)

  • 3

    cups lightly packed baby arugula

  • 1

    tablespoon lemon juice

Directions

Pour-in-the-Pan Pizza with Parmesan Cream, Fontina and Arugula

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