OLD FORGE
STYLE PIZZA
From Northeast Pennsylvania near Scranton: dough baked in a deep tray lined with peanut oil, topped with crushed tomato, mozzarella and Wisconsin sharp cheddar. A light, airy, crispy fried pizza.
BAKE
425°F
TIME
18 to 20 min
MAKES
1 tray (12 x 17 inch)
TIP
check after 10 minutes
INGREDIENTS
DOUGHBAKER'S %
100%
67%
1%
2%
2%
2 tsp1.2%
Plus 1/3 cup peanut oil in the tray.
OPEN THIS DOUGH IN THE CALCULATOR →TOPPINGS BEFORE BAKING
METHOD
- Prepare the Old Forge pizza dough 24 to 48 hours in advance.
- Coat the bottom of a deep 12 x 17 inch pizza tray with peanut oil.
- Press the dough into the tray, cover, and let it rise in a warm place for 1 to 2 hours.
- Stretch the dough into the full bottom of the tray, filling the corners.
- Cover and let the dough rise for another 1 to 2 hours, or until it is 1 inch high.
- Cover the dough with crushed tomatoes.
- Sprinkle a pinch of salt over the tomatoes.
- Cover the tomatoes with shredded mozzarella and shredded Wisconsin cheddar.
- Bake in a gas or electric oven at 425 degrees for 18 to 20 minutes, checking after 10 minutes.
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