Get ready to delight your guests with this incredibly easy Pan Pizza, perfect for any party! This recipe truly elevates the humble pizza, transforming it into a masterpiece of flavor and texture. We're talking about a slow-fermented dough, crafted using the traditional poolish method, which gives it an unparalleled depth of flavor and a wonderfully airy, chewy crust. While the dough requires a bit of foresight with its 72-hour fermentation, the active preparation time is minimal, making it a fantastic make-ahead option. Imagine the aroma filling your kitchen as these golden-brown beauties emerge from the oven, topped with fresh mozzarella, sweet corn, savory ham, and a vibrant Mutti tomato sauce. This isn't just pizza; it's a culinary experience designed to gather friends and family, promising smiles and satisfied appetites. Prepare the dough in advance, and on party day, simply assemble and bake for a crowd-pleasing hit!
10 Portions · 2,968 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
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In a bowl, dissolve 5 g of instant yeast in 300 ml of milk.
Add 300 g of flour and 5 g of honey to the mixture.
Stir until all ingredients are well mixed and a smooth batter forms.
Cover the bowl and let the poolish rest for 1 hour at room temperature.
After resting, refrigerate the poolish for 24 hours.
Remove the poolish from the fridge.
In a large bowl, combine the poolish with 400 ml of milk in which 30 g of salt has been dissolved.
Add 700 g of flour to the bowl.
Knead the mixture until a smooth, elastic dough forms.
Add to a large bowl and cover with plastic wrap
Refrigerate for 48 hours
Remove the dough from the fridge about 1-2 hours before you plan to bake.
Divide the entire dough into 2 equal balls.
Slice 5 balls of mozzarella di buffala and place them on a pasta strainer.
Let the mozzarella drain its moisture for at least 30 minutes.
In a bowl, combine the 2 cans of Mutti tomato sauce with 15 g of salt and mix well.
Drain the can of corn.
Dice the ham into small pieces.
Preheat your oven to 180°C (350°F).
Generously grease two baking trays with 20 g of butter.
Take one dough ball and stretch it over one of the prepared baking trays, making it as thin as possible without creating holes.
Repeat with the second dough ball and the other baking tray.
Spread the prepared tomato sauce evenly over both stretched pizza bases.
Distribute the drained mozzarella di buffala slices over the sauce on both pizzas.
Evenly sprinkle the drained corn over the mozzarella.
Finally, scatter the diced ham over the pizzas.
Bake the pizzas in the preheated oven for 10-15 minutes at 180°C (350°F).
Bake until the crust is golden brown.
Remove the pizzas from the oven and let them cool for a few minutes before slicing.
Slice into generous squares and serve hot to your party guests!
Marcel Aichberger
If I have friends over, those are a hit every time. This is far better than any frozen pizza. And the leftovers are amazing over the next days if your guests aren't as hungry.
10/10
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