Meat Lover's Pan Pizza!

If you're old enough to remember when Pizza Hut was an actual decent pie, you definitely remember how ground-breaking their pan pizza was. It wasn't deep-dish; rather it was shaped very similarly to a hand-tossed pizza, but cooked in a buttered pan. The cheese burnt to the crust isn't a flaw; that's the whole intent. If you've never tasted cheese made crispy, you haven't lived, and this pizza is all about living. Do I have your interest? Come with me and I'll show you how!

You will need:
4 1/2 cups(707 g) bread flour
1 tablespoon(11 g) active dry or instant yeast
1 tablespoon granulated white sugar
3 tablespoons(18 g) powdered milk
1 teaspoon salt
1/4 cup(60 mL) olive oil
1 1/2 cup(355 mL) lukewarm water(between 105F and 110F)
Diced ham
Pepperoni
Italian sausage
8 oz.(227g) sliced fresh mozzarella
1 lb.(454g) whole milk low-moisture mozzarella(if you can only find it in shredded, get it rather than a block of part skim), frozen until ready to shred
Pizza sauce(I can make it; it's just more cost effective and time saving to buy premade)

I've also go some bacon bits and some parmesan cheese. Aside from those, you will need 8 tablespoons(113 g) butter, some basil, some oregano, and some garlic powder.

Begin by mixing the yeast and sugar with the water. Let rest anywhere from 5-15 minutes, depending on how warm it is in your kitchen.

Afterwards, you should have a frothy head on the water. If it doesn't after 15 minutes, try again with slightly warmer or cooler water; if the water is too cold, the yeast can't reproduce, if it's too warm, it can kill the yeast. If you can't get it to work, try buying new yeast.

In the bowl of a stand mixer with the dough hook attached, combine the flour, powdered milk, and salt. Mix well.

Add the yeast/water and mix on medium-low speed.

After about a minute of mixing, add the oil. Occasionally stop the mixer and scrape the dry ingredients into the bottom of the bowl. Knead until the dough is cohesive and clears from the bowl, 6-8 minutes.

Remove the dough from the bowl. Form into a ball and place a couple tablespoons in the bottom of the bowl.

Place the dough in the oiled bowl. Turn to coat the dough all over in oil. Cover with plastic wrap and allow to rise for at least 45 minutes. If you like, you can refrigerate it and remove it about 45 minutes before moving along.

Shred your whole milk mozzarella.

Preheat the oven to 475F and liberally grease a 12" cast-iron skillet on the base and walls with butter.

As you can see, the dough has easily doubled.

Remove from the bowl to a moderately floured work surface and press the gas out of the dough. Divide into two roughly even masses.

Roll into two balls. Place in a greased container. Cover and let rest about 20 minutes.

Get your meats prepared and place the fresh mozzarella on paper towels to wick off any excess moisture.

Make a divot in the center of one dough ball and slowly stretch outward, leaving a pronounced outer ring of dough until you have a dough that fits the pan. Add as much sauce as you like.

Spread over as much diced ham as you like.

Cover with pepperoni and half of the fresh mozzarella.

Cover with half the whole milk mozzarella.

Top with small pieces of sausage and bacon bits(yeah, I forgot them on the first pizza, but don't worry, they made it on the second), and grate parmesan over the top. Place in the oven and bake until golden-brown around the crust, 15-20 minutes.

While baking the pizza, melt 4 tablespoons(56g)butter with as much oregano, basil, and garlic as you like. When it cools, you could even add some parmesan.

Here she is right out of the oven.

While still piping hot, brush the crust with that melted butter. Let cool in the pan for about 5 minutes.

Run a flat-bladed object like a table knife or offset spatula between the wall of the pan and the pizza. Transfer to a cutting board with a spatula. Cut into 6 pieces.

Have a piece and enjoy. Don't worry if you run out; the pan just needs buttered again and you have more dough to bake. The second one is just like the first. Now you know how; cook on!