Originally Posted by Olive Drab
whats your dough recipe for the pan pies or are you just using the same dough as you would for a round pie?
Different recipe altogether. This is a high hydration dough, 71%, so it can be a little hard to work with. The recipe I'm giving makes one 8X10 pizza. If you just make one then just mix the best you can with a fork. Sometimes I'll quadruple and use my Bosch mixer which doesn't work well with small amounts. Then I'll bake two and freeze the other two in plastic containers for a week or so.
Flour 160 g
Water 114 g
IDY(instant dry yeast, quick rise)1.29 g or .4 tsp
Salt 2.8 g or .6 tsp
Once mixed just plop it into your greased pan (don't spread yet)and refrigerate at least 24 hrs. 48 is even better.
an hr or so before baking, spread the cold dough in the pan, cover and proof in the oven at about 100 degrees if you can.
This style uses brick cheese if you can find it or mild or medium white cheddar, which is what I use. Cheese the pie all the way up against the sides then add a stripe of sauce down each side, but not touching the pan. Sometimes I put the sauce on when the pie is almost done. Bake at 500 for about 10-12 minutes. You might need to apply foil to keep the top from over baking.