Neapolitan Pizza in a Pan

Method

1. Sift the flours (00 and Manitoba) together.
2. Crumble the yeast into the flour and begin mixing.
3. Add half of the water and continue mixing until absorbed.
4. After a few minutes, add the salt and incorporate.
5. Add the remaining water and knead until the dough is smooth and elastic (incordato).
6. Add the olive oil and knead until the dough becomes smooth and non-sticky.
7. Form a ball and place in a lightly oiled bowl, cover with plastic wrap.
8. Refrigerate for 18-24 hours.
9. Remove from fridge and let it rest covered at room temperature for at least 1 hour.
10. Divide the dough into portions (220-250g each) and shape into balls, incorporating air.
11. Place the balls on a floured cloth, cover, and let rise at room temperature for 6-7 hours until puffy.
12. Stretch the ball on a floured surface: press gently from the center outward with fingertips to create a rim (cornicione).
13. Heat a pan over high heat until very hot.
14. Place the stretched dough in the pan and quickly top with crushed peeled tomatoes (seasoned with salt and basil), mozzarella strips, fresh basil, and a drizzle of olive oil.
15. Cook over high heat until the bottom is golden and the rim begins to swell.
16. Preheat the oven to maximum grill setting with the door open. Transfer the pizza (in the pan) to the top rack and broil until the rim is charred to your liking (lift the pan occasionally to brown the edges evenly).
17. Remove, slice, and serve.