#deeppanpizza

Deep Pan Pizza 💚👏

Easy to make 😊

Dough:

15 g fresh yeast (5 g dry active yeast)

150 ml lukewarm water

Small pinch of garlic-powder and salt

A dash of olive oil

All purpose flour (about 250 g)

Mix all the ingredients and knead the dough. When the dough is feeling stretchy let it rise at room temperature in a draft free area (this could be in a turned off oven) for an hour or until doubled in size.

Tomato sauce:

A small can of tomato-paste

1 small chopped onion

1-2 clove of pressed garlic

5 tbsp of water

A dash of olive oil

Season with oregano, chili-powder, salt and pepper (be generous with the spices, as the spinach tends to take of some of the heat)

Mix all the ingredients.

Toppings:

Fresh spinach

Mushrooms

Chopped cherry tomatoes

One Buffalo Mozzarella

Season with chili flakes

Feel free to use any topping you like. If you want to use meat, just make sure to precook it before putting it on your pizza, as the deep pan pizza only need 3-5 minutes in the oven.

Before starting this section make sure that all the ingredients are chopped and ready to use.

Turn on the oven and put it on grill (225 degrees celsius).

Put a regular frying pan on medium heat.

Roll out the dough to fit the pan you’ll be using.

Once the dough has been rolled out into the desired size and thickness transfer it onto the the hot pan (tip: rolling the dough around the rolling pin makes transferring the dough easier).

Once the dough has been placed on the pan you can start building the pizza while leaving the pan on the heat.

When you’re done building the pizza turn off the pans heat and transfer the pan into the oven placing it as high as possible (if your pan’s handle is made out of plastic or other materials which can not handle being put into the oven, leave the oven door ajar with the handle sticking out of the oven).

Grill for 3-5 minutes.