Thursday, May 14, 2020

Recipe Review: King Arthur Flour Crispy Cheesy Pan Pizza

OMG!  This Pizza is so good!  No really!  You must make it, but don't run off just yet, let's talk about it.  I found this through Instagram when Kristen Miglore of Food52 Genius Recipes made it.  I learned this is King Arthur Flour Company's 2020 Recipe of the Year.

Fist Make
Recipe:  Crispy Cheesy Pan Pizza
Source:  King Arthur Flour Company
Level of Difficulty:  Moderate
Ingredients:  Pantry Staples
Rating:  ★★★★★
Notes:  Food 52 Genius Article on the Pizza with Video

This pizza reminds me of the Pizza Hut Pan Pizza of my childhood, with its crispy exterior, molten hot cheese, and soft tender insides.

I think the real genius of this recipe is that the entire crust isn't covered in sauce.  It's just dropped on in a few pockets to give you a little pop of flavor as you eat your way through this pillow of heaven.

The first time we made it I followed the recipe exactly, including slipping the dough into a gallon ziptop bag for its over-night resting, right down to cutting the finished pizza with scissors.

The second make there were some things that I did slightly differently.  We were out of gallon ziptop bags, so the dough went into a covered bowl overnight.  I would highly suggest this option over the bag.  I felt like the dough had a bit more room to rise this way.  I spaced getting the dough out three hours before ready to bake, so it only got about an hour and a half rise time.  I cheated here by placing it in the oven with the light on for a little added warmth.  I also spaced putting down a little layer of cheese before topping the dough with the sauce.  There were no soggy issues with the sauce being right on top of the dough.  Finally, I cut it with a knife.  Also not that big of a deal.  The second make was every bit as good as the first.

Second Make

I'd say one of the hardest things about this pizza is the timing.  Remembering to make the dough the night before is the biggest hurdle.  Then there is the bit of babysitting you have to do with the folding the dough at five-minute intervals four times, then resting it for 40 minutes before putting it in the fridge over-night.  Otherwise, this dough nearly makes itself.

We'll be making this again, and again, and again...well you get the idea.  This is the first pizza hubby and I have ever made where we agree it needs nothing added.  The sauce, the cheese and the amazing dough are perfect as they are.  I did top the finished pizza with some fresh basil, but that was the only extra I did.  Simple and amazing.  Go make the dough, you won't be sorry you have to wait until tomorrow to eat it.

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