Pan Recipes
Cast-Iron Pan Pizza: Crisp Edges, Airy Centre
For a crisp, airy cast-iron pan pizza, mix a 70% hydration dough with 300 grams flour, 210 grams water, 6 grams salt, 1 gram instant yeast, and 9 grams.
Pan Recipes
A recipe earns trust when the dough mass fits the pan and the hydration arithmetic survives a calculator. These do both before asking you to preheat anything. Times are ranges because pans and ovens behave differently. The bottom gets a visual inspection, not a motivational speech.
Pan Recipes
Sheet-Pan Pizza: A Reliable Half-Sheet Recipe
A reliable half-sheet pizza uses 600 grams flour, 438 grams water, 12 grams salt, 2 grams instant yeast, and 18 grams olive oil—1,070 grams dough at 73%.