A Word From The Cook
“Chef Cary Kemp shares his Pinched Pan Pizza recipe for the home cook from Pizzeria 22 in West Seattle. Use classic pepperoni & cheese, or any of your favorite toppings (I love fresh tomatoes and basil added after baking). This pizza dough and pizza sauce work great for a traditional pizza baked on a pizza stone too.”
1 Hour (+ Dough rising time: or overnight)
- For the Dough
- 1 Cup hot water
- 1 Package fast acting yeast
- 2 Tablespoons olive oil
- 1 ½ Tablespoons salt
- 2 ½ 3 Cups flour
- For the Sauce
- 1 Can crushed tomatoes
- 1 Can tomato paste
- 1 Tablespoon olive oil
- Pinch salt
- Pinch pepper
- 2 Teaspoons oregano
- Pinch red pepper flakes
- Choice of Toppings
- 2 Cups mozzarella cheese, shredded
- Choice of toppings is up to you:
- Black olives
- Fresh tomatoes
- Fresh basil
- Step 1 – Prepare the Dough
- In a large glass or ceramic bowl, combine hot water and yeast – gently whisk until yeast begins to bubble – then add salt and olive oil and whisk again.
- Add the first two cups of flour, a bit at a time, stirring constantly. At first the dough will appear to be the consistency of pancake batter. As you add more flour, the dough will become sticky and will require a large spoon, and then your hands working the flour into the dough to combine. The last cup of flour may not all be necessary. Continue to add flour and begin to form a dough ball. Stop adding flour when the dough is tacky, but not sticking to your fingers.
- To form a dough ball, work from the outside in, folding the dough with your hands into the underside of the ball, continue to knead for several more minutes.
- Place dough ball back into the bowl and cover with a clean kitchen cloth. Let it rise for 2-3 hours in a warm area (eg. on top of a kitchen shelf). Then punch it down, knead the dough again, cover with plastic wrap and continue to let dough rise until it doubles in size.
- You can keep the dough in the refrigerator overnight if making dough in advance. Allow dough warm up at room temperature before forming pizza crust in pan (step 3).
- Step 2 – Prepare the Sauce
- Combine sauce ingredients and stir.
- Gently pulse using an upright or immersion blender.
- Let sauce stand in the refrigerator overnight so ingredient flavors infuse with each other. Sauce can also be used right away.
- Step 3 – Pinch Dough into Pan, Top & Bake
- Place dough in center of lightly greased jelly roll pan and gently push dough with flat part of hands. Use fingertips to press dough to outer edges of pan and up sides to form crust. Pinch and pound any holes that occur from stretching dough.
- Spread sauce over dough using back of a large spoon. Do not over saturate with sauce, or dough will be soggy and limp.
- Add a light layer of cheese and your choice of toppings.
- Add another layer of cheese – you should still see you toppings through the cheese.
- Bake for 15-20 minutes in preheated 450 degree oven.
- Allow to set after baking for 5 minutes, then cut into slices with a pizza wheel or large knife.
- Enjoy Cary Kemp’s Pinched Pan Pizza at home, or try his fabulous Wood Fired Oven Pizza at his restaurant in West Seattle, Pizzeria 22.
- Feel free to use pizza dough and pizza sauce recipes on a traditional pizza stone too. Just roll out the dough to 1/4 inch thickness. Add sauce, toppings, and bake.