House recipe
Vannie’s Pan Pizza
Dough (bread machine)
- 2½ cups bread flour (300 g)
- 205 mL lukewarm water
- 1½ tbsp olive oil, plus generous oil for the pan
- 1¼ tsp instant yeast
- 1¼ tsp sugar or honey
- 1¼ tsp fine salt
Add ingredients to the bread machine in the manufacturer’s order and run the dough cycle only. Generously oil the pan, press the dough in evenly, cover, and proof 45–60 minutes until puffy.
Toppings
- Thin layer of tomato sauce
- A handful of mozzarella under the toppings
- Thinly sliced mushrooms
- Sliced bell pepper
- Ham slices
- Salami toward the top so it crisps
- Bacon bits (optional)
- Remaining cheese over everything: roughly 2 parts mozzarella to 1 part cheddar (cheddar browns faster, so don’t overdo it)
Bake
450°F convection bake, lowest rack. Start checking at 15 minutes; done when the crust is deep golden and the cheese is bubbly, roughly 15–20 minutes.
For the original extra-thick crust: 425 g flour, 290 mL water, 2 tbsp oil, 1¾ tsp each yeast, sugar, and salt.
