Crispy, Cheesy Pan Pizza Is in a League of Its Own — Here’s How to Make It at Home
published about 4 hours ago
If you’re looking for the absolute best way to make pizza at home, say hello to pan pizza. I’ve tried all the tricks — an upside-down baking sheet, a preheated pizza stone — and trust me when I say that this lofty, crispy, extra-flavorful pan pizza is far superior (and way less fussy) than any other method , giving you a crunchy crust and perfectly golden top every single time. There’s a reason you’ve seen it all over social media !
This step-by-step recipe will guide you through making the fluffy, chewy, four-ingredient crust (no mixer required) and a simple no-cook tomato sauce, as well as teach you a few smart tricks for pulling it all together. Here’s how to do it.
What’s the Difference Between Pan Pizza and Hand-Tossed Pizza?
Pan pizza isn’t just dough baked in a skillet — it’s got a number of unique characteristics that make it utterly crave-worthy. Here are the main distinctions between pan pizza and your classic hand-tossed pizza.
Buy Now- The baking vessel . Pan pizza is baked in a cast iron skillet rather than on a sheet tray or pizza stone, giving it its signature thick, crisp crust. This also makes it much easier to make — you simply stretch the dough in the skillet rather than trying to maneuver it from a pizza peel or cutting board onto a hot surface in your oven.
- The crust . Pan pizza dough is designed to form air pockets, which creates a deep, puffy, focaccia-like crust that’s crunchy on the outside and fluffy on the inside. Hand-tossed pizza has a much thinner crust.
- The layering . For a hand-tossed pizza, you top the dough with sauce, then cheese. When you make a pan pizza you top the dough with cheese, then spread on the sauce, then add more cheese. The logic? That first cheese layer will prevent the crust from getting soggy from the sauce.
Looking for a hand-tossed pizza recipe? Get it here: How To Make Awesome Pizza at Home
Can I Make This Pizza with Store-Bought Dough?
Yes! Although store-bought dough won’t bake up as light and airy as our from-scratch one, you can absolutely swap it in to save time. You’ll need a 12-ounce ball of fresh pizza dough to make one pan pizza (this is the size sold in most grocery stores).
If starting with store-bought dough, you’ll skip the first few steps of the recipe and start with the assembly. Just remove the store-bought dough from the fridge 30 minutes before you want to bake your pizza and let it come to room temperature, which will make it easier to stretch. Then, place the dough in your skillet along with 1 tablespoon of olive oil and stretch it out using your fingertips so it fits in the skillet from edge to edge. Proceed with topping the dough with the sauce and cheese and bake as directed.
Read more: 5 Tips for Stretching Out Pizza Dough Like a Pro
4 Tips for Making Perfect Pan Pizza at Home
If you want to make a foolproof homemade pan pizza every time, keep these tips in mind.
1. Use a heavy cast iron pan. Cast iron pans conduct heat well and will make the sides and bottom of your pizza nice and crisp. A well-seasoned cast iron pan has a naturally nonstick surface, so you don’t have to worry about the dough or cheese sticking.
2. Place half the cheese on top of the dough before adding the sauce. This creates a barrier between the dough and the sauce, preventing it from getting soggy.
3. Bake the pizza in the lower-third of your oven. The bottom of your oven is often the hottest part (it’s where the heat comes from), so baking your pizza close in the lower third will give you the crispiest crust.
4. Don’t under-bake it. If you’re used to making hand-tossed pizzas, you may be used to a super-short bake time. But pan pizza requires patience — it will take about half an hour for the bottom of the crust to get nice and brown. If you’re worried it’s getting too dark, use a thin, flexible spatula to gently lift up the crust and check on it during baking to see if it’s done.
How to Make a Foolproof Pan Pizza
Yield Serves 4
Prep time 3 hours 15 minutes
Cook time 28 minutes to 35 minutes
- shellfish-free
- fish-free
- alcohol-free
- vegetarian
- peanut-free
- pork-free
- pescatarian
- balanced
- sugar-conscious
- tree-nut-free
- soy-free
- egg-free
- red-meat-free
- Calories 642
- Fat 31.7 g (48.7%)
- Saturated 16.2 g (81.2%)
- Carbs 59.4 g (19.8%)
- Fiber 2.9 g (11.6%)
- Sugars 2.9 g
- Protein 29.3 g (58.6%)
- Sodium 914.2 mg (38.1%)
Ingredients
- 2 1/4 cups
all-purpose flour, plus more as needed
- 1 3/4 teaspoons
kosher salt, divided
- 3/4 teaspoon
active dry yeast
- 3/4 cup
plus 3 tablespoons lukewarm water
- 2 tablespoons
olive oil, divided
- 2 cloves
garlic
- 3/4 cup
tomato sauce
- 1/2 teaspoon
dried oregano
- 1/4 teaspoon
red pepper flakes
- 6 ounces
full-fat, low-moisture mozzarella cheese, shredded (about 1 1/2 cups)
- 5
large fresh basil leaves
Equipment
-
Mixing bowls
-
Measuring cups and spoons
-
Wooden spoon or rubber spatula
-
Plastic wrap
-
10-inch cast iron skillet
-
Chef’s knife
-
Grater
-
Metal spatula
-
Pizza cutter
Instructions
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Make the dough. Place 2 1/4 cups all-purpose flour, 1 1/4 teaspoons of the kosher salt, and 3/4 teaspoon active dry yeast in a large bowl and stir with a wooden spoon or rubber spatula to combine. Add 3/4 cup plus 3 tablespoons lukewarm water and 1 tablespoon of the olive oil and stir until no dry flour remains and a shaggy dough forms. Knead in the bowl until a rough ball of dough forms, 1 to 2 minutes.
-
Let the dough rise. Drizzle the remaining 1 tablespoon of olive oil into a 10-inch cast iron skillet and use your hands to spread it around. Transfer the dough into the skillet and turn it to coat in the oil. Press the dough into a rough 8-inch disc. Cover the skillet tightly with plastic wrap and let rise in a warm place for 2 hours. Meanwhile, rinse out the dough bowl and set it aside for the sauce.
-
Stretch and shape the dough. Uncover the dough and use your fingertips to stretch and dimple the dough to the edges of the skillet. Cover again with the plastic wrap. Let rise in a warm place until puffy, about 1 hour (it's okay if it hasn't completely doubled in size). Meanwhile, make the sauce.
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Make the sauce. Mince 2 garlic cloves and add to the bowl you made the dough in. Add 3/4 cup tomato sauce, 1/2 teaspoon dried oregano, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes. Stir to combine. Meanwhile, shred 6 ounces mozzarella cheese (about 1 1/2 cups).
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Heat the oven. Once the dough has risen, arrange a rack in the lower third of the oven and heat the oven to 450°F.
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Assemble the pizza. Sprinkle 3/4 cup of the mozzarella evenly over the dough. (This layer will prevent the dough from getting soggy.) Dollop the tomato sauce over the cheese (some spots without sauce are okay). Sprinkle with the remaining 3/4 cup mozzarella.
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Bake the pizza. Bake until the pizza is golden-brown around the edges and the cheese is melted and browned, 28 to 35 minutes. Meanwhile, tear 5 large fresh basil leaves into smaller pieces.
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Garnish and serve. Remove the pizza from the oven and let cool for 5 minutes. Carefully remove it from the pan with a thin, flexible spatula and sprinkle with the basil before slicing.
Recipe Notes
Topping: If you want to top the pizza with additional toppings such as vegetables or meat, make sure to pre cook them before assembling and baking the pizza.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days. ( Learn more: We Tried 5 Methods of Reheating Pizza — And Found a Clear Winner )
Jesse Szewczyk
Studio Food Editor
Follow JesseSource : food
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