American · Style guide
Crispy edges, high hydration
Broad pan pizza: high hydration, oil crisp base, soft inside-fits many pans/ovens.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 70% |
|---|---|
| Salt | 2.4% of flour |
| Oil | 3% |
| Sugar | 0.5% |
| Yeast (IDY) | 0.3% of flour |
| Total timeline | 24 h at 20°C |
| Bulk ferment | 2 h |
|---|---|
| Cold ferment | 18 h |
| Bench / ball proof | 4 h |
| Cold placement | bulk |
Pan pizza dough is often cold-fermented, then finished with a warm rise in an oiled pan. Cold-in-pan after pressing is also common, use placement to match your workflow.
Pan pizza is a family of solutions for non-blazing ovens. A pan boosts heat transfer, traps steam, and with oil creates a shallow-fry base that browns easily. That’s why it spread through chains and home baking: it’s consistent and forgiving. Bakers tune hydration and fermentation to get an open crumb without losing structure. Across versions, the shared goal is simple: soft inside, crisp outside.
The Pan Pizza preset in 8Bit.Pizza starts around 70% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default Pan Pizza timeline is about 24 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
Best for home ovens and predictable results. Great for crisp bottoms and tender crumb. Flexible for many pan shapes/sizes.