Pan pizza
Makes
4
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella flours the counter, stretches the dough, adds the cheese and tastes a slice.
Ingredients
Pizza dough, risen: 1 pound (about 2 balls)
Olive oil: 3 tablespoons, divided
Flour for the counter: 2 tablespoons
Crushed tomatoes: 1 cup, with a pinch of salt
Mozzarella: 12 ounces, torn into pieces
Parmigiano Reggiano, grated: 1/4 cup
Dried oregano: 1 teaspoon
Black pepper: a few turns of the mill
Method
Put a baking steel on a rack in the lower third of the oven. Heat the oven to 500°F for 45 minutes.
Coat a dark 9 by 13 inch metal pan with 2 tablespoons of the oil.
On a floured counter, stretch the dough into a rough rectangle. Lay it in the pan and press it out to the corners. If it springs back, rest it 10 minutes and try again.
Cover the pan and let the dough puff up for 30 to 45 minutes.
Spread the tomatoes over the dough. Scatter the torn mozzarella on top.
Set the pan on the hot steel. Bake 18 to 22 minutes, until the cheese is bubbling with browned spots and the bottom is crisp. A grown-up handles the hot pan.
Let the pizza sit 5 minutes. Lift it out and sprinkle with the grated cheese, oregano and pepper.
Cut into squares and serve warm.
