Oven Skills
Soggy Pan Pizza: 8 Causes and Exact Fixes
Pan pizza turns soggy when heat cannot outrun moisture.
Featured
Cast-Iron Pan Pizza: Crisp Edges, Airy Centre
For a crisp, airy cast-iron pan pizza, mix a 70% hydration dough with 300 grams flour, 210 grams water, 6 grams salt, 1 gram instant yeast, and 9 grams.
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Dough Lab
Pan Pizza Dough Hydration: Ratios That Actually Add Up
Pan-pizza dough hydration is the water weight divided by the flour weight, multiplied by 100.
Pan Recipes
Sheet-Pan Pizza: A Reliable Half-Sheet Recipe
A reliable half-sheet pizza uses 600 grams flour, 438 grams water, 12 grams salt, 2 grams instant yeast, and 18 grams olive oil—1,070 grams dough at 73%.