Long Pan Pizza

Pre Seasoned Tuff-Kote®

The pre-seasoning release surface is created by applying several coats of our liquid sealer and baking in an industrial oven. The sealer is actually absorbed into the pores of the anodized finish and only requires an initial wash before use. The result eliminates the need for messy oiling and is very durable.

• Dark Finish PSTK
  Bakes hot and improves browning.
• Superior Finish for the Pizza and Restaurant Industries
  Proven by top franchises and pizza experts.
• No Pre-Seasoning Required
  Ready for production.
• Produces Excellent Crust
  Consistent, even baking.
• Permanent Stick-Resistance
  Will not chip, peel or flake off. Metal utensil safe.
• Easy to Clean

Dough Ingredients 

• Makes 3 x 350gm balls (18 x 4 inch Long Pan Pizza)
• 600gm strong flour
• 435ml water
• 15gm (1 tablespoon) salt
• 15ml (1 tablespoon) extra virgin olive oil
• 4gm yeast

Pizza Ingredients 

• 230gm shredded mozzarella
• 80gm salami (or 24 slices)
• Fennel seeds
• Smoked paprika

Sauces

• Chipotle Sauce
• Can of Chipotles in Adobo 
• Jar tomato passata
• Blend Chipotles in Adobo until smooth then and add tomato passata to adjust heat to your preference.

Garlic Parsley Sauce

• Bunch of flat leaf parsley
• 2 tablespoons of lemon juice
• 2 tablespoons of extra virgin olive oil
• Good pinch of salt
• 2 gloves of garlic
• Blend until smooth, add equal amounts of lemon juice and olive oil as required to get consistency required.

To Make the Dough in a Stand Mixer: 
Combine water and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Add flour and then stir to combine into a rough mix for 30 seconds and let rest for 30 mins (autolyse). Add salt and mix for 10 minutes until dough forms a smooth ball. Remove dough hook, form dough into a tight ball, set back in the bottom of the mixer bowl, cover tightly with plastic wrap, and set aside for an hour.

Retrieve dough and divide into 3 balls of 350gm each. If you have 3 trays then you can make 3 parbakes at one time or you can save the dough in airtight containers and refrigerate up to 3 days or until you want pizza again.

Panning the Dough: 
Give you pans a light oil with any high smoke point product. Pick up a dough ball and slowly stretch between your hands to make a wide piece of dough and place in the pan.  Use your fingers to massage the stretched dough ball into the edges and length of the pan. It doesn’t have to be perfect! Cover your pan with a Lloyds lid or use plastic wrap. Put aside for an hour.

Unwrap / de-lid the pan and ‘dimple the dough’ with your finger tips. Working your way across the dough so it’s nice an even and the last of the dough is all pressed into the corners and sides. 

Cover again and rest in a warm place for up to 4 hours or until the dough has visibly doubled in thickness.

Parbaking the Dough: 
Preheat your oven to its hottest temperature. Ideally 250 - 260ºC. If your oven cannot get this hot your bake times will be slightly longer. Bake for 9 mins. Remove from the oven, take base out of tray and place on cooling rack until cold.

Making your pizza: 
Place base back in lightly oiled pan. Use a small measuring cup and sprinkle the grated cheese around the edge of the pan and then light across the top. Now start laying down the salami, leave about 5mm from the edge. Sprinkle fennel seeds across the salami. Cook for 9 mins @ 220Cº or until cheese is starting to brown.

Remove from oven, let rest for 1 minute, then using a metal spatula / scraper, slide along the inside edge releasing the cheese edge from the pan. Gently lever the pizza out and onto a cooling rack.

Dust the top with smoked paprika, ladle on stripes of the chipotle sauce followed by this stripes or dollops of the parsley sauce. *Chef tip, if the sauce is significantly blended fine put each of the sauces in repurposed ketchup squirt bottles or ones purchased from a kitchen store. You can get a fine sauce stripe and have better control on the placement.

Slice and serve!