For this crispy, cheesy cloud of pizza, you won’t need any prior dough skills or know-how, but you will need a bit of time—almost all of it is hands-free time (and the hands-on part is fun!).
The brilliant minds at King Arthur Flour tell us a little more about the pizza: Out of all the styles of pizza, we’ve chosen Crispy Cheesy Pan Pizza as our 2020 Recipe of the Year. With its crispy golden edges, gooey layer of cheese (right to the edge!), and thick yet delicate crust, it has a texture and taste that make you want more. Plus, the crust has just five simple ingredients: it’s easy to pull off in a home kitchen.
Our recipe incorporates four baking 'tricks.' An untraditional, nearly no-knead method of folding the dough creates airy pockets in the crust. An overnight refrigerated rest allows the dough time to develop maximum flavor. Baking in a cast-iron pan makes an audibly crispy crust for your flavorful assortment of toppings. And finally, the unique layering of cheese beneath the sauce acts as a barrier to minimize sogginess.
Simple, 4 Ingredient Homemade Pizza Dough
Instagram. Feel free to follow their lead, or use whatever's in your fridge and on your mind. Just be sure to use a light hand with the toppings so the dough can puff up in all its cheesy-crispy glory.
—Our base cheese of choice is a block of low-moisture mozzarella, coarsely grated. Want to experiment with different cheeses? Choose those that melt well: Fontina, cheddar, Jack, provolone, Gouda, and Muenster are all good candidates.
—Want to add your own favorite toppings beyond red sauce and cheese? Vegetables or meats should be cooked before arranging them in a single layer atop cheese and sauce. Feel free to experiment with other sauces, too; pesto or white sauce are great alternatives to tomato. One hint: To avoid potential sogginess, stick to the same quantities and layering process for sauce and cheese listed above.
Whole Wheat Pizza Dough
—For an extra hit of flavor, sprinkle freshly grated hard cheese (e.g., Parmesan, Asiago, Romano) and/or fresh herbs (oregano, basil, thyme) over the hot pizza just before serving.
—If you're serving the entire pizza (no leftovers) right away, you can serve it right from the pan if desired. We don't recommend using a knife to cut the pizza in the pan; it might mar your cast iron's surface. Instead, after loosening the edges, use a spatula to partially lift the pizza out of the pan, then cut a wedge using a pair of standard household scissors or kitchen shears. Remove the wedge and repeat until you've cut and served all of the pizza.
—Feeding a larger group? Double all the ingredients in the recipe and follow the recipe instructions as written, dividing the dough into two pans (mix and match from the choices listed in step #6 above).Pizza is not a special-occasion food — it’s an every occasion food. To help you embrace it, we've put together a four-point plan for designing the perfect pizza night, the one you can repeat week after week after week. This is Pizza Night, Perfected.
Monday Mix 1/23/23
Imagine a world without pizza — no, wait, don’t. It’s impossible! Both simple and straightforward, yet comforting and satisfying, pizza is beloved the world over for good reason. It holds such universal appeal, and yet comes in a dizzying array of variations and styles.
As bakers, we’re always encouraging people to try their hand making it at home. Yes, we urge everyone, you can make an exceptional pie in your home oven! And it’s true: A basic kitchen setup isn’t an obstacle. Wood-fired and brick ovens are great, and they allow professional pizzerias to turn out great pizza fast. But you can achieve similar results — and they’ll be your very own! Any food made from scratch with your own two hands will yield a particular satisfaction.
If you’re on board (we know you are — just think of the gooey cheese and chewy, crispy crust and saucy bites … ) the first, and most important question is which pizza are you craving?
Best Gluten Free Pizza Dough
Here’s where we come in. Maybe you know that you love Neapolitan-style and nothing else, or you’re an avid Crispy Cheesy Pan Pizza convert — so you’re all set. But maybe you’re always looking for a good recipe and are confronted by the endless number of choices on the internet.
Our solution? In order to help you decide which pizza to make, we've broken down our recipes into four categories: oven type/equipment, flour, time, and crust style. Let’s find your perfect pizza!
First, figure out what you have available (equipment and flour). Next, how much time do you have? Do you need pizza now or are you planning for later? Finally, consider your cravings! Are you in the mood for a light, cracker-thin crust minimally sauced and sprinkled with herbs? Does a thick, chewy crust with edges of deeply caramelized cheese sound ideal? It’s your pizza night — you decide.
King Arthur Flour Super Easy Crispy Cheesy Pan Pizza
A true classic, Neapolitan-style pizza boasts a photo-worthy appearance with its puffy, blistered crust. Traditionally it’s dotted with circles of mozzarella, rather than spread from rim to rim with a layer of cheese. The edges are thick and chewy while the center crust is thin: Some might say it’s the perfect balance of textures. The pillowy edges are part of the allure, but the real marker of great Neapolitan pizza is dark, charred spots on the crust (the leopard of pizzas!).
Yes, it's also one of the most flexible for your schedule. It requires a long, slow overnight rise, but this can be anywhere from 12 to 24 hours. So, if you're not ready to attend to it after 12 hours, you have a full 12 extra hours of wiggle room to find time for it.
While professional pizzerias use intensely high heat to cook those pies fast, you can get remarkably impressive results in a home oven with the right equipment. To mimic the high heat of a wood-fired or brick oven pizzeria, it’s best to use a steel in your home oven, which will capture and retain heat to help “blister” the crust. Or if you have a pizza oven, like the Ooni, this is the recipe for it.
Basic Neapolitan Pizza Dough With King Arthur Bread Flour
Yes, you read that correctly: Fantastic gluten-free pizza (at home, no less!) is within reach. This recipe is fast: There are only two brief rests, so you can go from “I’d like a slice” to tableside serving in just over an hour. One of the perks of this crust is its versatility: It can be crispy and thin or fluffier and softer, depending on how thick you roll it. The dough — which is friendly to work with — requires a lot of kneading, so you’ll need a mixer to bring it together.
Our love for “CCPP” knows no bounds: It took the world by storm last year as our Recipe of the Year and has gained legions of fans. Why? It’s easy — there's an overnight rest, but it’s a very hands-off recipe. You mix it, then let it sit and do its thing, developing flavor over time. And it's not just the lack of active time required that makes this pizza a winner for busy bakers, it's also very flexible. Because the dough can sit for so long (12 to 72 hours), you can prep it a few days in advance and let it sit until you're ready. That ability to have an ultra-long rise makes it a recipe that's extremely adaptable to your life, schedule, and the unexpected busyness that can crop up for all of us.
The crust is an exceptional combination of soft, almost focaccia-like dough and chewy, golden, crispy cheese edges. What we love most is that, while the dough is thick, it manages to be light and airy, not dense or heavy. The classic cheese and sauce combination works beautifully, but we also have plenty of seasonal inspiration, too.
The Easiest Whole Wheat Pizza Dough Recipe
Devotees of thin-crust pizza, rejoice. This is your recipe! We call this “thin-crust” but that doesn’t do it justice: It’s super thin. The trick to achieving this style is all in the flour choice: Italian-style flour, which is lower in protein and yields a mellower, more friendly dough that’s easy to roll out without shrinking or fighting back. Classic thin-crust pizza sports only cheese and sauce, and not much of either, because the crust can’t support heavier toppings. Feel free to add more than the basics, but be cautious not to increase the weight too much.
Though its origins are specific to Detroit, we’re very glad this pizza has become more than just a regional specialty. It’s unusual: The dough is pressed into a deep pan, which yields a very soft and chewy crust. (There are specific pans made just for this recipe, but a 9” x 13” pan works fine.) That would be pretty enticing on its own, but the best part is how the cheese is spread to the edges, allowing it to bake and crisp up and almost char. If you like your toast a little darker and your baked goods bien cuit (as the French say, meaning well done), then this is a pizza you’ll love.
In addition to being exceptionally easy to mix together, roll out, and bake, this pizza is a true crowd-pleaser: It’s a traditional pie (think delivery-style) with crust that’s neither thin nor thick, chewy nor crispy. You could call it basic, but that would be underselling it — the toppings can take it to creative heights, if you like. Consider it the perfect canvas for any pizza lover,
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