Deep Pan Pizza by Allinson

  • Total Time

    1h 45m
    • Prep Time

      1h 20m
    • Bake Time

      25m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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A wonderful recipe for bakers advancing from our Pizza Dough and Stuffed Mini Pizzas, all made with Allinson olive oil dough. Perfect for feeding large groups, we often pull out this recipe on movie night or after a football game.

Method

  1. MIX Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.

  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is.

  4. SHAPE Roll the dough a big rectangle about 30 x 40cm – keep rolling and the dough will stop springing back eventually. Brush the 25 x 35cm tin with a little oil, then lift in the dough, and roll the edges over a few times to fit inside the tin and make a thick crust all the way around.

  5. PROVE Cover the dough again with clean tea towels and leave to prove until doubled in size again. Preheat your oven to 220°C (200°C fan, gas mark 7).

  6. BAKE Use your fingertips to press lots of holes into the dough – but avoid the crust. Spread the tomato sauce to cover the base. Add your favourite toppings, plus some mozzarella, and then bake for 20-25 minutes, until crisp and golden on top.

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