The Pan Has Opinions https://hammyspizza.com/ Measured dough, hot ovens, and corners worth negotiating for. en Cast-Iron Pan Pizza: Crisp Edges, Airy Centrehttps://hammyspizza.com/cast-iron-pan-pizza/https://hammyspizza.com/cast-iron-pan-pizza/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. Soggy Pan Pizza: 8 Causes and Exact Fixeshttps://hammyspizza.com/fix-soggy-pan-pizza/https://hammyspizza.com/fix-soggy-pan-pizza/Pan pizza turns soggy when heat cannot outrun moisture. Pan Pizza Dough Hydration: Ratios That Actually Add Uphttps://hammyspizza.com/pan-pizza-dough-hydration/https://hammyspizza.com/pan-pizza-dough-hydration/Pan-pizza dough hydration is the water weight divided by the flour weight, multiplied by 100. Sheet-Pan Pizza: A Reliable Half-Sheet Recipehttps://hammyspizza.com/sheet-pan-pizza/https://hammyspizza.com/sheet-pan-pizza/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%.