This foolproof pan pizza recipe gives crispy edges, a soft chewy center, and customizable topping options. It’s easy to make and doesn’t require a pizza stone!
Are you like me and sometimes crave that thick-crust comfort of a good old pan pizza? My pizza go-to is this Margherita pizza, but when I’m looking for a thick crust this is the recipe I use. It makes a fluffy dough with crispy edges, and with gooey cheese and garlicky tomato sauce, it’s pretty much my ultimate pizza experience!
It’s also incredibly simple to make: no pizza stone required and no stretching of the dough. Just a simple cast iron skillet and trusty technique that works every time!
Why You’ll Love This Pan Pizza
Here’s what I think you’ll love this recipe:
- Thick, satisfying crust: Using a cast iron skillet makes caramelized edges while keeping the inside soft
- Extremely simple method: If you can stir ingredients and wait for dough to rise, you can make this! There’s no shaping technique or pizza stone needed
- Customizable toppings: From classic pepperoni to loaded supreme, this recipe works with any combinations
5-Star Reader Reviews
“We love this pizza crust, it’s one of our go-to pizzas we make!” – LD
“5 Stars!! Made this today, and followed the recipe exactly. I’ve never wanted to review a recipe until I made this pizza! Outstanding! OMG Delicious! So EASY! I’m so glad I found you guys and your recipes—you have a friend here!” – Patricia P.
Ingredients You’ll Need
Here is an overview of the ingredients you’ll need:
- Tipo 00 or all-purpose flour: I like to use Tipo 00 flour because it creates a deliciously tender crumb (like in my popular homemade pizza dough recipe), but all-purpose flour works too. Tipo 00 is sold at many mainstream grocery stores.
- Instant or active dry yeast: Either type works in this recipe.
- Oregano, garlic powder, and salt: These seasonings go right into the dough, giving it a complex flavor.
- Olive oil: I use extra-virgin olive oil for the best flavor. The oil in the pan makes for browning and that signature crispy crust.
- Pizza sauce: My popular pizza sauce recipe takes just 5 minutes and makes all the difference.
- Toppings: This recipe uses mozzarella and parmesan cheese, mushrooms sautéed with fennel seeds, bell peppers, and red onion. But you can use any toppings you’d like! Check out my guide to pizza toppings for more.
Helpful Equipment
- Cast Iron Skillet (Required): A 10-inch cast iron pan is required for this pan pizza recipe. Cast iron distributes heat evenly and gets hot enough to create those crispy, golden brown edges. This recipe is specifically designed for a 10-inch pan.
- Metal Cake Pan (Alternative): If you don’t have cast iron, a 10-inch metal cake pan works as a backup. You won’t get quite the same level of crust crispiness, but it still works.
- Stand Mixer (Optional): You can knead by hand, but a stand mixer with a dough hook makes the process even easier
- Note on Pizza Stones: You don’t need a pizza stone for this recipe – that’s one of the best parts! The pan acts as your cooking surface, so you don’t need for special equipment.
How to Make Pan Pizza: Overview
I’ve spent years honing the art of Neapolitan-style artisan pizza recipes and the perfect Margherita. But American-style pan pizza is a totally different process. Here’s a basic outline of what you’re getting yourself into with skillet pan pizza:
- Mix and rest the dough (15 minutes active)
- Transfer to a cast iron skillet and rise (45 minutes to 1 hour)
- Press in the dough and proof again (45 minutes)
- Add toppings (15 minutes)
- Bake until golden brown (20 minutes)
Tips for Dough Success
Two proofs make perfect: If you’ve baked bread before, you’ll know the term “proof”. Proofing is when you let bread dough rest after you’ve added yeast, so that it rises. The trick to getting the extra thick crust in this recipe is proofing the dough twice. The downside is that you’ll need to wait for 45 minutes not once but twice. The up-side is that you’ll get super thick, pillowy crust.
If the dough is too sticky: Add flour a tablespoon at a time while kneading. The dough should be slightly tacky but not sticking to your hands.
If dough doesn’t rise enough: Make sure your water was warm, not hot (hot water kills yeast). If your kitchen is cold, place the covered skillet in a slightly warm oven (just turn it on for 1 minute, then turn off) or near a sunny window.
What to Serve With It
Because you can only make one pan pizza at once, it’s an excuse to get creative on side dishes! Here’s what I like to serve with it:
- Perfect Italian Salad This salad will amaze everyone around the table! Homemade Italian dressing, crisp veggies and Parmesan cheese combine into one extraordinary salad.
- Easy Arugula Salad The simplest salad you’ll ever make! This easy arugula salad is fool-proof: you don’t even need to make dressing. It comes together in minutes!
- Spinach Apple Salad So easy and SO good, it will be your new go-to! No one will believe it took minutes to put together.
- Simple Citrus Salad This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint.
Storing Leftovers
Store leftover pan pizza in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat for 3 to 4 minutes. You can also reheat in a 375°F oven for about 10 minutes, or place individual pieces in an air fryer to reheat.
Dietary Notes
This pan pizza recipe is vegetarian.
Perfect Pan Pizza
Pin RecipeThis foolproof pan pizza recipe gives crispy edges, a soft chewy center, and customizable topping options. It’s easy to make and doesn’t require a pizza stone!
- Prep Time: 1 hour 50 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 slices 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Italian American
- Diet: Vegetarian
Ingredients
For the pan pizza dough
- 188 grams (1 ½ cups) Tipo 00 or all-purpose flour
- 1 teaspoon instant or active dry yeast
- ½ teaspoon kosher salt
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- 118 grams (½ cup) warm water
- ½ tablespoon olive oil
For the topping
- 4 baby bella mushrooms or one portabella mushroom
- 1 tablespoon olive oil
- ½ teaspoon fennel seeds
- 1/2 bell pepper (or 1/4 green and 1/4 red)
- 1 handful thinly sliced red onion
- ½ cup Easy Pizza Sauce
- ½ cup mozzarella cheese
- ¼ cup shredded Parmesan cheese
- Dried oregano
Instructions
- Make the dough (15 minutes): Combine the flour, yeast, salt, oregano and garlic powder in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- Proof the dough (45 minutes to 1 hour): Generously the oil bottom and sides of a 10” cast iron skillet with olive oil. When the kneading is finished, use floured hands to gently shape the dough into a boule (ball shape) by folding the dough under itself. Set the dough in the center of the skillet and dab the dough with a bit of olive oil to keep it moist. Cover with a damp towel and allow them to rise until doubled in size and spread out, about 45 minutes to 1 hour.
- Press and proof again (45 minutes): Remove the towel and drizzle with a tad of olive oil. Use your fingers to press the dough out into a circle to the edges of the pan. Cover and rest for 45 minutes.
- Preheat: When ready to bake, preheat the oven to 475F.
- Prep the toppings: Slice the baby bella mushrooms. Heat the olive oil in a small skillet. Saute the mushrooms and fennel seeds for about 3 to 5 minutes, until they become golden brown and start to release moisture. Add 2 pinches of kosher salt and cook another minute, then remove from the heat.
- Finely dice the green pepper. Thinly slice the red pepper. Thinly slice the red onion.
- Top and bake the pizza (20 minutes): When the dough is ready, spread the pizza sauce over the dough using the back of a spoon to create a thin layer all the way to the edges of the dough. Add the mozzarella cheese and Parmesan cheese. Top with the mushrooms, peppers, and red onion. Sprinkle with dried oregano and a few pinches of kosher salt. Top with another light sprinkle of mozzarella cheese.
- Place the skillet on a stovetop burner on high heat for two minutes. Then transfer to the oven and bake 13 to 17 minutes until the cheese is browned. Run a butter knife around the edge of the pan so that the cheese doesn’t stick, then cool it to cool slightly. After a minute or so, remove the pizza to a cutting board and slice it into pieces. Serve immediately.
Notes
Leftovers and reheating: Store leftover pan pizza in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat for 3 to 4 minutes. You can also reheat in a 375°F oven for about 10 minutes, or place individual pieces in an air fryer to reheat.
from A Couple Cooks https://ift.tt/DEkQ1In
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