A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.
All that's needed is a few gentle pokes with your fingertips to do the final shaping and to eliminate any ultra-large air bubbles.
After all those hours of you doing absolutely nothing to it, your dough should look basically like a big, puffy, lumpy-looking bowl of soup. When you uncover the plastic and knock the bowl slightly, you'll see the whole thing deflate a bit. This is A-OK. Alternatively, you can store unused dough balls in sealed containers in the refrigerator for up to three days or in the freezer indefinitely. Place the dough you want to bake in the middle of the pan.
Make one quick lap around the edge of the pan, lifting the dough like a blanket. This is just to make sure that no large bubbles are hiding underneath, since air bubbles that form under the crust as it rises will pull away from the pan bottom, preventing the crust from browning and crisping properly.. Whatever sauce you use, for a thick pie like this, you If you like having a rim around your pizzas, leave a little rim.
You can easily see the difference in the texture of a crust cooked at 400°F versus one cooked at 550°F :
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