Pan Pizza - Loaded with Salami, Burrata, Jalapeño and a sweet fruit preserve!
Print Pin Servings: 2 deep dish pizzas
Equipment
- 1 pizza stone recommended but not crucial
- 1 20cm x 20cm baking dish cast iron or nonstick
- 1 spatula
Ingredients
Pizza Dough
- 200 grams all-purpose flour or cake flour
- 11/4 tsp instant yeast
- 1 tsp sea salt finely ground
- 350 ml lukewarm water
- 3 tbsp olive oil separated
Tomato Sauce
- 400 grams crushed tomatoes or tomato puree
- 1 tsp origanum dried or fresh
- 1 tsp sugar optional
- ¼ tsp salt
Toppings
- 300 grams mozzarella grated
- 18 pieces salami spicy, regular or salami of choice
- 1 large fresh jalapeno thinly sliced
- 1 Burrata Mozzarella torn into bite size chunks
- 6 tbsps Bonne Maman Passionfruit Pineapple Fruit Preserve
- Parmesan freshly grated
- Handful of fresh basil thinly sliced
Instructions
Pizza Dough
- Start by adding the flour, instant yeast and salt to a large bowl and mix the dry ingredients. Pour in the lukewarm water and, using the handle of a wooden spoon, mix in the water until well combined, about 1 minute. Coat the surface with 1 tsp olive oil and cover with clingwrap. Allow to double in size, about 60-90 minutes. Note: if you think you kitchen is too cold and the dough won't rise properly. then preheat the oven to 40℃/104℉ and pop the covered dough in the oven. This'll be warm enough to help rise the dough and not cook it.
- Once doubled in size, generously wet your hands and flip each side of the dough over itself. Continue using water to flip the dough, continue for about 2 minutes.
- Lightly oil two medium bowls. With well oiled hands, section the dough into two equal parts, form a ball and place in the oiled bowls. Coat each ball with 1/2 tsp oil, cover and place in the fridge for 2 1/2 - 3 hours or overnight. Note: this dough can cold ferment for up to 4 days.
Tomato Sauce
- If using crushed tomatoes, puree the tomatoes until smooth, and add to a medium saucepan. Add the salt, sugar and origanum top the tomatoes and stir. Simmer on a low heat until thick or once most of the liquid has evaporated. Set aside to cool. Notes: if you're using tomato puree then adjust the sugar and salt as it has a stronger tomato flavour, more acidity and less liquid.
Assembly
- Preheat the oven to 260℃/500℉ with the top and bottom element activated. Make sure the wire rack is as close to the top element as possible and, if using, add the pizza stone on top of the wire rack. Allow the pizza stone/oven to preheat for a minimum of 30 minutes to an hour to ensure it's warm enough, mimicking a pizza oven.
- Line the baking pan with the remaining olive oil, about 1 tbsp 1/4tsp. Place the cold fermented dough in the pan and gently spread the dough until it reaches the edges.
- Add 3-4 tbsp of sauce and top with 150g grated mozzarella cheese (focusing on adding more cheese around the edges to get that crispy edge). Place 9 pieces of salami on top and add the sliced jalapenos (as much as you want).
- Pop the pan in the oven and bake for 10-15 minutes or until the cheese has properly crisped up around the edges. Using a spatula, loosen the edges and base of the pizza. Top with chunks of creamy burrata, dollops of the fruit preserve, grated parmesan and freshly chopped basil.
- Slice as desired and enjoy immediately. Note: using a scissor helps section ethe pan pizza surprisingly well.