Tag: america’s test kitchen

Margherita Pan Pizza

This week I was reading the latest issue of Cook’s Illustrated American Classics published by America’s Test Kitchen. What I love about America’s Test Kitchen and Cook’s Illustrated magazine is how the test cooks explain how and why certain recipes work and how to arrive at the best version of each. Better yet, they explain in a way that someone like me can duplicate the steps AND achieve the same results.

I’ve been making my own pizzas at home for a couple of years now with very satisfying results. In the issue I was reading, an article titled “Perfecting Pepperoni Pan Pizza” caught my eye. A thin crust baked on a pizza stone is usually my go-to homemade pizza of choice because pan pizzas are usually doughy and too greasy. But according to this article, their version of the recipe solved those problems.

I figured I’d give it the recipe a try – with some modifications. I’m a big fan of Craig Priebe‘s method of grilling pizza. One of my favorite recipes of his is The Margheritan. Rather than go with pepperoni, I decided to top my pan pizza Margheritan-style. Aside from the use of fresh mozzarella and fresh basil, I followed the Cook’s Illustrated recipes for Pepperoni Pan Pizza (minus the pepperoni) and Basic Pizza Sauce.

Shown here are my finished pizzas. They were DELICIOUS.

Pepperoni Pan Pizza

Pepperoni Pan Pizza

The recipe you choose for making dough is the key to a successfully baked pan pizza (or any pizza for that matter). With the recipe below, the finished pizza is airy, has the right amount of chewiness and great flavor. All without the greasiness you often experience with a pan pizza.

from America’s Test Kitchen, Episode: Pizza Party

Makes two 9-inch pizzas serving 4 to 6

Dough
1/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
1 package  instant yeast
1/2 teaspoon table salt
Topping
1 (3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce (see related recipe, “Basic Pizza Sauce”)
3 cups shredded part-skim mozzarella cheese

Step-by-step instructions:

Read more

Basic Pizza Sauce

Basic Pizza Sauce

I recommend this recipe for it’s simplicity and great taste.

from America’s Test Kitchen, Episode: Pizza Party


This recipe makes enough for four pan pizzas, so you will need only half when making Pepperoni Pan Pizza (see related recipe). Freeze the remaining sauce for future pizza making.

Makes 2 2/3 cups

1 tablespoon olive oil
2 cloves garlic , minced
1 can (28 ounces) crushed tomatoes

Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes. Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes. Season with salt and pepper.