Comments on: Pan Pizza https://www.closetcooking.com/pan-pizza/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Mon, 13 Feb 2023 14:22:21 +0000 hourly 1 https://wordpress.org/?v=7.1.4 By: kevin https://www.closetcooking.com/pan-pizza/#comment-128456 Sat, 11 Feb 2023 21:07:49 +0000 https://www.closetcooking.com/?p=82457#comment-128456 In reply to Ken Scott.

The dough is a little different but you can use store bought, the crust will have a slightly different texture; use a package of dough that is enough for one pizza. Enjoy!

]]> By: kevin https://www.closetcooking.com/pan-pizza/#comment-128455 Sat, 11 Feb 2023 21:06:02 +0000 https://www.closetcooking.com/?p=82457#comment-128455 In reply to maria marx.

You can leave it on the counter, at a little below room temperature, for 8 hours, but the fridge is better if you are making it the day before and lettings it sit overnight, for 16 hours. Otherwise it may over-proof. Enjoy!

]]> By: kevin https://www.closetcooking.com/pan-pizza/#comment-128454 Sat, 11 Feb 2023 21:00:46 +0000 https://www.closetcooking.com/?p=82457#comment-128454 In reply to Rosalie.

Use a 12″ pan. Enjoy!

]]> By: Cristina https://www.closetcooking.com/pan-pizza/#comment-128349 Thu, 09 Feb 2023 00:11:14 +0000 https://www.closetcooking.com/?p=82457#comment-128349 Those pepperonis look amazing can I ask? Where are you found such skinny ones? By the way, I’ve been following you for years and you have so many awesome recipes. Thank you!

]]> By: Kathy M https://www.closetcooking.com/pan-pizza/#comment-128281 Tue, 07 Feb 2023 18:16:44 +0000 https://www.closetcooking.com/?p=82457#comment-128281 Looks great. What size pan did you use? Also would it work with all purpose flour?

]]> By: maria marx https://www.closetcooking.com/pan-pizza/#comment-128258 Tue, 07 Feb 2023 04:04:27 +0000 https://www.closetcooking.com/?p=82457#comment-128258 My dough isn’t wet when I mixed it. I’ll set aside and see in the morning. Also why the fridge? Doesn’t yeast need room temp?

]]> By: Rosalie https://www.closetcooking.com/pan-pizza/#comment-128248 Tue, 07 Feb 2023 01:17:28 +0000 https://www.closetcooking.com/?p=82457#comment-128248 What size cast iron pan? 10″ ? 12″?

Thanks.

]]> By: Ken Scott https://www.closetcooking.com/pan-pizza/#comment-128244 Mon, 06 Feb 2023 22:18:45 +0000 https://www.closetcooking.com/?p=82457#comment-128244 How many pounds of purchased pizza dough to replace the homemade dough would you need?

]]> By: Rwobugyenyi Andrew https://www.closetcooking.com/pan-pizza/#comment-128227 Mon, 06 Feb 2023 12:27:40 +0000 https://www.closetcooking.com/?p=82457#comment-128227 it is so amazing

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