Pizza. Who can hear that simple word without immediately imagining a hot-from-the-oven slice, its golden crust cradling a lava-flow of melting cheese and tempting toppings? Pizza is everyone’s favorite indulgence — which is why we’ve made Crispy Cheesy Pan Pizza our 2020 Recipe of the Year.
With nearly 40 different pizza recipes on our site, it took some special touches to elevate Crispy Cheesy Pan Pizza to Recipe of the Year status.
First and foremost, the extra-thick crust is an amazing combination of height and delicacy. While you might imagine a nearly 2”-tall crust being sturdy, this one is actually light and airy, its soft interior balancing beautifully with its crunchy bottom and crispy edges. It’s thick-crust perfection.
Easy Deep Dish Pizza Dough
The crust’s light texture is the result of dough made not by kneading, but with a short series of folds followed by a long rest. This simple no-knead dough is approachable by anyone, no matter your skill level; the simple act of folding followed by a rest develops the dough just as well as kneading. Folding also adds airy pockets to the finished crust. Plus, as the dough rests overnight in the fridge, it develops outstanding flavor.
Rather than rely on a baking sheet or standard pizza pan, you bake our Recipe of the Year in a cast iron skillet. The pan’s heft and dark color act like a pizza stone, translating the oven’s heat into a crunchy-crispy, totally crave-worthy bottom and side crust.
That said, while a heavy, dark cast iron skillet will give you a superb crust, no worries if you don't have one; we offer some alternative pans in the recipe.
Skillet Pan Pizza
And how about the top? Unlike the vast majority of pizzas, which start with a heavy application of sauce, with this pizza you lay down a substantial layer of cheese first, then sauce. The cheese, spread edge to edge so that not a bit of the top crust remains bare, is an effective shield against any sauce-induced sogginess.
Oh, and one more thing: You know how, with a typical pizza, cheese sometimes oozes over the side and bakes into a delicious puddle of almost-burned crispiness on the pan? With Crispy Cheesy Pan Pizza you’re guaranteed an entire outer edge of this delightful crispy crackly cheese, thanks to the magic of super-hot cast iron and melty mozzarella.
Now, what about toppings? We’ve chosen to focus on crust here, since we’re sure you can easily come up with your own favorite add-ons. But here are some simple tips.
Deep Dish Spinach + Tomato Pizza
Our Crispy Cheesy Pan Pizza recipe gives you everything you need to successfully make this delightful treat. One thing you might note, though: the no-knead crust needs to rest for a minimum of 12 hours in the fridge, so consider this an overnight recipe and plan accordingly. Here's a simple timeline:
The night before: Stir together the pizza dough, give it its folds, and refrigerate it. Hands-on time for this process is only about 5 minutes, but it’ll take an hour overall for the dough to be ready to be put to bed for the night — so don’t start too late!
Pizza day: You’ll need about 3 hours, start to finish, to warm the dough, top it, and bake the pizza. If you want pizza for lunch, start around 9 a.m. Dinner pizza? Start mid- to late-afternoon. It’s just as easy as that.
Crispy Cast Iron Deep Dish Pizza
We encourage you to make Crispy Cheesy Pan Pizza as soon as possible; start by checking out the complete recipe with its handy step-by-step photos. Once you've tasted this pizza, you’ll understand why it’s our 2020 Recipe of the Year.
Given Crispy Cheesy Pan Pizza's star status, we’ll check back in here periodically with additional tips and suggestions around sauce, cheese, scaling the recipe for a crowd, and other topics of interest. Until then — happy pizza baking!
PJ Hamel grew up in New England, graduated from Brown University, and was an award-winning Maine journalist (favorite topics: sports and food) before joining King Arthur Flour in 1990. Hired to write the newly launched Baker’s Catalogue, PJ became the small but growing company’s sixth employee. ...
Deep Dish Pizza Bread
It took 1, 200 chocolate chip cookies to perfect our new Recipe of the Year Big and buttery, Supersized, Super-Soft Chocolate Chip Cookies are our new favorite cookie.
A better way to bake with berries this summer Our newest batch of Recipe of the Year coffee cakes make fruit shine.It's a good warning about messing with recipes too much for those mad scientists in the kitchen. But I've been thinking. How many times can you change a pizza?
Happily, you can change a pizza over and over and over again. Change the dough, change the topping, change the cheese – it all just keeps getting better and better.
Best Crispy Cheesy Pan Pizza Recipe
Today I'm not changing the crust or the toppings, though. The big change is in how the pizza itself is baked. No parchment for me this time. No perforated pan, no baking sheet, not a pizza peel in sight.
Cast iron used to be the hottest thing in baking, and it's been making a big comeback for the last couple of years. Cast iron holds heat like no other pan, and lasts literally for generations. You can bake, fry, stew, braise, and brown in cast iron – the fun never ends.
After seeing this technique for pizza online in a few different places, I knew I had to try it. I was stunned and amazed at the delightfully crisp crust cast iron produced, and it was fast and easy to do. I desperately wanted to blog about it, and wooed my Web team with hot pizza until Halley gave me the green light.
Deep Dish Cast Iron Skillet Pizza
Editor's note: Since MaryJane wrote this blog in 2011, we fell in love with cast iron pizza so much that we decided to make it our 2020 Recipe of the Year! Check out Crispy Cheesy Pan Pizza for a recipe specifically designed for baking in a cast iron pan. Or follow MaryJane's lead and use this technique for your go-to recipe.
Next, break out a cold cast iron pan. Here I used a 10 x 3 (front) and a 10 x 2 (back). Cast iron spiders (the pans with little feet) also work well here.
Well-seasoned cast iron is fairly non-stick but I like to add just a touch of garlic oil to the bottom of the pan before pressing the dough out. If you're a fan of crispy crusty edges that can be dipped in garlic butter, press the dough up the sides of the pan about 1/2 to 1.
Chicago Style Deep Dish Pizza Recipe
Next, add your toppings. Sauce, caramelized onion, turkey pepperoni, and cheese is a standard at our house, and a test kitchen favorite, too.
We also happened to have some leftover pulled pork, so that topped the second pizza, along with a heapin' helpin' of pizza cheese blend.
Cast iron is an excellent heat conductor, and these pans will shoot up to rocket hot temperatures in no time. The bottom crust is getting a super head start on baking before it even hits the heat of the oven.
Gluten Free Pan Pizza Recipe
The 3 minutes are up and, as promised, the pans are HOT! I probably don't need to say it, but definitely be careful handling them.
Transfer the pans to the preheated oven and bake for an additional 10 to 12 minutes, or until golden browned and bubbly.
Carefully tilt the pan and use a pancake spatula to slide the pizza out onto your cutting surface. Because the bottom crust is so resoundingly crisp, the whole pizza will move as one piece. *CRUNCH*
Pick Your Pan Pizza Recipe
Sorry we don' t have smell-o-vision. Think hot barbecue sauce, tomato rich and spicy. Smoky pork and creamy melted cheese and, of course, warm bread.
Just look at that crust! Golden brown all over, crunchy and fortifying without a trace of sogginess. This is pizza you can sink your teeth into, and crust you can sink into heaps of garlic butter.
I've been playing with pizzas in cast iron for several months now, and I have a host of ideas of what to try next. How about a cheese-stuffed crust? I think the added benefit of the cast iron would cook the thicker crust to perfection. I'm also considering how calzone would work, or a double-crusted pizza. I'll be sure to keep you posted.
Gluten Free Deep Dish Pizza Recipe
Have you ever tried pizza in cast iron before? What other non-traditional things do you make in your favorite spider? Let us know in the comments below.
MaryJane, affectionately known as MJ here at King Arthur Baking Company, grew up in Massachusetts before moving to Vermont in 1990. Prior to this she taught pre-school and kindergarten in the Upper Valley area for 15 years. Drawing on those skills, MJ joined our Baker’s Hotline and teaching staff at...
Our new favorite pizza is this hyper-local, super-crispy style from the South Shore It's got a passionate following, lacy cheese edges, and a very special crust.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!).
Best Deep Dish Pizza Recipes
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