I cannot count how many times I have made this pizza in the last couple months. The dish is so flexible in every way — which is exactly what I need when under a stay at home order. The King Arthur Flour Cheesy Pan Pizza has been a staple.
The dough is made 12 – 36 hours in advance. This allows me to make the dough on Thursday or Friday morning so I can choose any day during the weekend to enjoy fresh pizza. I often opt to go for the full amount of time. This allows the flavor of the crust to develop more.
I follow their instructions to the letter. Except I add different cheeses and toppings. The original recipe is an excellent base to play with. While adding toppings, I take care to not add too much extra weight to the dough. I have had some of the pizzas deflate slightly due to the weight of the ingredients. As soon as you have your ingredients on the pie, throw it in the oven to avoid deflation as well.
When finished, the crust is delicious. Due to the majority of the cook time being spent on the bottom of the oven, the crust turns out crispy on the outside and fluffy on the inside. When serving, I crack the edge of the crust like I am breaking the top of creme brulee (or at least that is what I have been told), then I cut the pizza. I do this to avoid crushing the crust.
To reheat, I recommend using a toaster oven, if available, or a regular oven, set to 400 F.
My edits
I have also accidentally added an extra 1/4 teaspoon of yeast to the dough. That created a fluffier dough, held its shape just fine, and did not cause the dough to over proof.
My favorite toppings are currently jalapenos and pineapple.
Food For Me 