Are you ready to elevate your pizza game to new heights? Discover the secret to crafting a mouthwatering High Altitude Homemade Crispy Pan Pizza that will have your taste buds dancing! This Italian delight is not just another pizza recipe; it’s a crispy, cheesy masterpiece that’s perfect for those who crave a delicious slice at home. With a golden crust and generous toppings, this pizza promises to impress your family and friends. So grab your apron and let’s dive into the art of making the perfect pan pizza that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 8 slices
Ingredients
- 2 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 packet instant yeast
- 3/4 cup warm water
- 2 tbsp olive oil
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup pepperoni slices
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Whisk the dry ingredients together to ensure even distribution.
- Create a well in the center of the dry ingredients and pour in the warm water (around 110°F) and olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 6-8 minutes. At high altitude, you may need to add slightly more flour to prevent stickiness. The dough should become smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 45 minutes. Due to high altitude, the rising time might be slightly shorter.
- Preheat your oven to 475°F. Place a 12-inch cast-iron skillet or heavy oven-safe pan in the oven while it heats to ensure a crispy crust.
- Punch down the risen dough and stretch it to fit the preheated skillet. Carefully remove the hot skillet from the oven using oven mitts and transfer the dough into it.
- Brush the dough with a thin layer of olive oil to help achieve maximum crispiness. Spread the pizza sauce evenly, leaving a small border around the edges.
- Sprinkle the shredded mozzarella cheese generously over the sauce, ensuring even coverage. Distribute pepperoni slices across the cheese.
- Bake in the preheated oven for 15-18 minutes. At high altitude, watch carefully to prevent over-browning. The crust should be golden brown and the cheese fully melted and slightly bubbling.
- Remove the pizza from the oven and let it rest in the skillet for 2-3 minutes. This helps the cheese set and makes cutting easier.
- Carefully transfer the pizza to a cutting board, slice into 8 wedges, and serve immediately while hot and crispy.
- Optional: Garnish with fresh basil, red pepper flakes, or a drizzle of extra virgin olive oil before serving.
Tips
- Use Warm Water: Ensure your water is around 110°F to activate the yeast properly, which is crucial for achieving the right texture in high altitude.
- Knead Thoroughly: Knead the dough for 6-8 minutes until it’s smooth and elastic. If the dough feels sticky, add a little more flour to get the perfect consistency.
- Watch the Rising Time: At high altitudes, dough tends to rise faster. Keep an eye on it and be prepared to bake sooner than the standard rising time.
- Preheat the Skillet: Heating your cast-iron skillet in the oven before adding the dough is key to achieving that crispy crust you crave.
- Brush with Olive Oil: A light brushing of olive oil on the dough before adding sauce and toppings will help create an extra crispy texture.
- Keep an Eye on Baking: Since baking times can vary at high altitudes, check your pizza at the 15-minute mark to prevent over-browning.
- Let it Rest: Allowing the pizza to rest in the skillet for a few minutes after baking helps the cheese set, making it easier to slice.
- Garnish for Flavor: Enhance your pizza with fresh basil, red pepper flakes, or a drizzle of extra virgin olive oil right before serving for an added burst of flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 40g
Protein: 18g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 45mg
