2h
- Combine bread flour (100%), 68% water, 1.5% sugar, and 0.5% IDY.
- Mix 2 minutes, add 2.2% salt and 4% olive oil.
- Knead 8 minutes.
- Bulk ferment 2 hours, then cold proof for 24 hours in refrigerator.
South Philly Pan
Golden, olive oil-fried pan pizza with a crisp undercarriage and pillowy, chewy crumb
A robust Philadelphia pan pizza style engineered with exceptional crust strength. Proofed in an olive-oiled pan, it pan-fries during baking to achieve a deeply golden, crunchy bottom and sides with an airy, tender interior that holds hearty toppings without sagging.
Calculator
Pick Your Pan
RECOMMENDED PAN: Dark Hard-Anodized Steel (LloydPans) or Seasoned Blue Steel
Using glass or shiny aluminum?
Light-colored metal and Pyrex glass reflect heat away from the bottom. Place your oven rack on the lowest level, preheat a baking steel or stone directly beneath the pan, and add 3–5 minutes to your bake time to crisp the bottom crust.
Pan Shape
Pan Size
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pan area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Bread Flour | 100% | ||
| Water | 68.0% | ||
| Extra Virgin Olive Oil | 4.0% | ||
| Kosher Salt | 2.2% | ||
| Granulated Sugar | 1.5% | ||
| IDY | 0.50% | ||
| Total |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Cooper Sharp American & Aged Provolone Blend | 2.00 | ||
| Thinly Shaved Seared Ribeye Steak | 1.50 | ||
| Caramelized Sweet Onions & Long Hots | 0.800 | ||
| Spiced Tomato Sauce Swirl | 0.600 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
Temperature500°F
Bake Time12-15 min
SurfacePreheated Baking Steel on Lower Rack
Bake in oiled square pan at 500°F directly on preheated baking steel for 12 to 15 minutes until cheeses melt into a golden blanket and steak edges crisp.
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
3h
- Oil square dark baking pan with olive oil.
- Press dough across bottom and into corners.
- Cover and let proof at room temperature for 2 to 3 hours until airy.
- Thinly shave ribeye or top round steak.
- Sear quickly on a high-heat griddle with salt and black pepper until just browned.
- Sauté sliced onions until tender and sweet.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Layer Cooper Sharp American cheese and aged sharp provolone directly on dough.
- Top with seared shaved ribeye, caramelized onions, and sliced pickled long hot peppers.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
15m
- Bake on preheated steel at 500°F for 12 to 15 minutes until cheese is bubbling and bottom is crisp.
- Swirl with hot spiced tomato sauce and serve hot.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment2h
Cold Ferment24h
Final Proof2-3h
2 hours room temp bulk ferment, 24h cold proof. Dimple into oiled pan 2 to 3 hours before topping and baking.