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 pan pie loaded with Cooper Sharp cheese, shaved ribeye steak & caramelized onions
A decadent South Philly style pan pizza celebrating the authentic Philly cheesesteak. Built on a crisp, golden 68% hydration pan dough, topped with melted Cooper Sharp American cheese and aged provolone, layered with thinly sliced seasoned ribeye steak, sautéed sweet onions, and a swirl of hot cherry pepper tomato sauce.
Calculator
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2
Dough per pizza--
Total dough--
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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 |
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.
Home Oven Settings
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.