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Pan Style Breadsticks

This has become one of our weekly Saturday or Sunday dinner additions over the the last couple months. Usually served aside a saucy pasta dish or for an appetizer on a movie night.

These mimic the fluffy pan style bread stick we all are familiar with from some of the popular chain pizza joints.

We are opting to leave the stand-mixer put away for this reciepe, though it can be used for additional convience. Without the mixer this is a super quick prep but will take about 8 hours before you are ready to bake. Other than the prep and bake these are pretty hands off. About 10 min of set up, a couple check-in’s and a 10 min bake and you are set!

Dough is math. Different ratio's result in different crusts

Pan pizza is known for its thick, fluffy crust that’s crispy on the outside and soft on the inside. Understanding the science behind the dough can help you perfect your homemade pan pizza. 

Gluten is a protein found in wheat flour that gives dough its elasticity and structure. When water is added to flour and mixed, the proteins in the flour form gluten. 

Kneading the dough develops strands of gluten which give the dough its stretchiness and the ability to trap the gas produced by yeast.  This trapped gas is what gives that airy soft inside and crispy toothsome crust.

 

Water and Flour

The fluffy texture of a pan pizza crust is the result several choices of ingredients and amounts used.

The water content, known as hydration, is one of the main adjustments that can affect the type of pizza crust final form. Whether you prefer a thin crispy crust, New York slice, deep dish pie or the light airy pan we are featuring in this recipe, it largely comes down to the ratio of water present at the time of baking. A higher water to flour ratio creates steam during baking, which helps the dough rise and expand. This in turn results in a lighter, airier crust. Less water, less air, and more crispy or toothsome bite. 

There are other factors and ingredients that assist in developing other types of outcomes. 
Another factor for a pan style crust is the use of a proper pan with high sides confines the dough as it bakes, allowing it to rise upward rather than spread outward, further contributing to its thickness and fluffiness. I always use my trusty and coveted 10-inch cast iron skillet to achieve the proper cook.

 

Usually, the yeast is just added in with the other dry ingredients, however if you don’t know if your yeast is still active you can add it to the warm water (100-110F) and check to see you get a nice foam building. This is an indication your yeast is healthy and ready to assist in making some great pan style bread.

The choice between all-purpose (AP) flour and bread flour can significantly impact the texture of your pan pizza crust. All-purpose flour has a moderate protein content (around 10-12%) and can yield a softer, more tender crust. On the other hand, bread flour contains a higher protein content (around 12-14%) and produces a chewier crust with more structure and volume. While both types of flour can be used, many pizza enthusiasts prefer bread flour for its ability to hold up to the weight of toppings and provide a more substantial bite. We always have a large bag of AP flour on hand, so that is what we will be using today, but feel free to use bread flour for that chewier texture.

Mix the dough up until combined. That is it. No need to kneed! The gluten will form and the dough will rise and relax on it’s own. We simply have to check it once or twice after and hour or 2 and fold the dough back on itself (even this is optional). The dough will continue to rise. 

Salt not only adds flavor to the dough but also helps to regulate yeast activity and strengthen gluten formation.
Yeast is responsible for leavening the dough by consuming sugars and producing carbon dioxide gas, which causes the dough to rise. Olive oil adds richness and moisture to the dough, contributing to a tender crumb and enhancing flavor.

The skillet is coated in a generous layer of olive oil.  Bake for 10 min at 450F and finish with a quick broil if the top is not quite golden enough.  

Salt not only adds flavor to the dough but also helps to regulate yeast activity and strengthen gluten formation.
Yeast is responsible for leavening the dough by consuming sugars and producing carbon dioxide gas, which causes the dough to rise. Olive oil adds richness and moisture to the dough, contributing to a tender crumb and enhancing flavor.

Pick your size crust

The posted recipe makes one 10-inch round bread.  That is the size of our family skillet. If you have a 12-inch skillet the ratios of ingredients are the same.  The values are posted in the recipe notes for a 12 -inch pan pizza crust recipe.

The dough will relax as it sits in the mixing bowl/pot it is resting in. After the dough rises over an hour or 2, punch it down and fold the dough over itself (pull the bottom of the dough up over the top on 4 sides to form a new deflated ball of dough. As the dough sits it relaxes into the shape of the container.

An hour or 2 before the bake move the dough to the skillet.  Use your fingers to press down and spread out the dough to fit the pan. As the dough rest for the next hour or 2 it will again relax and rise to fill the shape of the vessel.
You may cover the the top of the bread with olive oil, butter blended with Italian seasoning or some sauce and cheese.  Garlic butter and olive oil is our go-to.

If after the initial 10 minute bake, if the top is not golden brown, you may opt to use a broiler setting to finish to preferred color.
Slice into slices or sticks and serve with dipping sauce if desired.

 

Pan Style Breadsticks

Fluffy and crispy pan pizza crust used to make breadsticks. These are the closest you can get to those brick and mortar breadsticks with a handful of simple ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 8 hours
Course Appetizer
Cuisine Italian
Servings 2 people

Equipment

  • 1 cast iron skillet

Ingredients
  

  • 200 g bread flour (All Purpose flour works as well)
  • 5 g kosher salt table salt will work - 5g of salt is 5g of salt! Measurements such as tsp, tbsp are not equivalent due to varying grain size.
  • 2 g instant yeast
  • 138 g water (heated to between 100 F-110 F) - Water that is too hot will kill the yeast
  • 4 g olive oil

Instructions
 

  • Combine flour, salt, yeast, water and oil in a mixing bowl
  • Stir until a dough ball forms
  • cover in either a pot (oil bottom of pot) or place plastic wrap over the bowl you used to mix the dough
  • Rest the dough for 1-2 hours
  • Punch dough down if necessary and fold the bottom of the dough over its self and form a new ball of dough
  • Cover the dough and let sit for 5-7 hours
  • 1 hour before baking gently stretch the dough out in an oil cast iron pan. It is ok if it doesn't reach the edges of the pan. Use your finger tips to press down and the dough to fit the pan shape. The dough will relax into the shape of the pan as it rises.
  • Rest dough for about an hour until it rises to fill the pan
  • Preheat oven to 450 F
  • Bake 10 min - finish with broiler to achieve golden brown top if necessary (watch the broiler as it will tend to go from golden to burnt pretty quickly!)

Notes

 

12-inch pizza crust weights:

 
290g - flour
7g - kosher salt
3g - yeast
200g - water
6g - olive oil
Keyword bread, cheap, crispy, crust, fluffy, Pizza

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