Imagine finishing work around 5:30 PM, ready for a relaxing evening at home. You have a few things on your to-do list: decide on dinner, squeeze in that missed morning workout, finish a work task, and finally catch up on your favorite show. What if you could enjoy a delicious, homemade pizza that seamlessly fits into this busy schedule? This pan pizza recipe, made from scratch, requires no special equipment or oven and is perfect for a weeknight treat. As long as you have tomatoes and mozzarella, you’re good to go! The pantry staples for the dough are likely already in your kitchen.
At 5:30 PM, combine 200 grams of bread flour, 50 grams of whole wheat flour, 6 grams of salt, 4 grams of yeast, and 175 grams of warm water in a bowl.
Mix the dough with your hands for a couple of minutes until no dry flour remains, but the dough is still sticky. Cover the bowl and let it rest for 15-20 minutes to hydrate.
Next, start the sauce. A quick trip to the farmer’s market for fresh tomatoes might be necessary, adding a realistic touch to this weeknight cooking adventure.
Chop the fresh tomatoes into large chunks. In a saucepan, combine 800 grams (about 28 ounces) of tomatoes, 15 grams of butter, 15 grams of olive oil, three smashed garlic cloves, a quarter of an onion, and a generous pinch of salt. Cover the saucepan, place it on the stove over low heat, and let it simmer for about 20 minutes. While the sauce simmers, take advantage of some downtime to catch up on computer work or other tasks.
Around 6:00 PM, the dough should be relaxed. Stretch and knead it in the bowl for about five minutes until it forms a tight ball and passes the windowpane test. Let it rise for another 30 minutes. Give the tomato sauce a stir and remove the lid to allow excess water to evaporate.
It’s workout time! A quick 25-minute session of rowing, back, and leg exercises fits perfectly into the schedule.
At 6:30 PM, remove the tomato sauce from the heat and stir in some sliced fresh basil. Transfer the sauce to a container and blend it with an immersion blender. Season to taste. This recipe makes more sauce than needed for one pizza, so enjoy the leftovers with pasta the next night.
Prepare a Detroit-style pizza pan or a baking sheet by drizzling 15 grams of oil on the bottom. Stretch the risen dough onto the pan as far as it will go without springing back. Let it rest before stretching it the rest of the way. Preheat the oven to 450 degrees Fahrenheit. Now you have 20-30 minutes to relax and catch up on your favorite show.
While relaxing, shred about 175 grams (6 ounces) of fresh mozzarella cheese. By 7:00 PM, the dough should be ready for toppings. For a Detroit-style “red top” pizza, sprinkle minced Calabrian chilies and oregano over the dough. Then, distribute the mozzarella cheese evenly to the edges of the pan for a crispy crust.
Arrange the sauce in three stripes over the cheese. Feel free to add any leftover vegetables or proteins for a customized pizza. Bake the pizza for approximately 20 minutes, until the crust is golden brown and the cheese is melted and bubbly.
Let the cooked pizza cool on a wire rack for a few minutes before slicing. Grate some Parmesan cheese over the top and slice into eight pieces. Half a pizza provides a satisfying meal with approximately 840 calories and 37 grams of protein.
This easy and delicious pan pizza is a perfect weeknight meal. It’s customizable, fits into a busy schedule, and provides a satisfying and flavorful dinner.
