Perfect pan pizza, with an easy, homemade no-knead pizza crust, classic toppings, baked to perfection in a steel or cast iron skillet or pan.
Perfect pan pizza, with an easy, homemade no-knead pizza crust, classic toppings, baked to perfection in a steel or cast iron skillet, or a baking pan.
As the name implies, pan pizza is pizza made in a pan. That pan could be a cast-iron skillet, a seasoned steel skillet a metal cake pan or even a baking sheet.
Chicago Style Deep Dish Pizza
Baking pizza in a pan results in a couple of distinctive features. First, the dough will rise and bake up, instead of out, due to the constraints of the sides of the pan, resulting in a bit thicker crust. Secondly, the crust will bake up chewy and golden, as opposed to crisp, also due to the pan baking.
Pan pizza is not the same as deep dish pizza. It is thinner than Detroit or Chicago-style deep dish pizzas, though it does tend to have a bit thicker, chewier crust than a hand-tossed, stone-baked pizza.
My perfect pan pizza recipe uses a super easy, no-knead homemade pizza dough, that produces a lovely, light and bubbly crust with so little hands on time!
Homemade Domino's Pan Pizza Recipe
The dough timing can be adjusted based on the rising time you have available (anywhere from 8 hour to 18 hours!). The shorter rise option means you can mix the dough and enjoy it same day, with no overnight rise needed.
You can make as much or as little dough as you need. As written, there is enough dough for one 12-inch pizza or two 8-10 inch pizzas. Double or triple the dough recipe to make more. If you have extra dough, you can freeze it to use later.
Yeast Regular Instant Yeast (such as SAF Brand) is recommended, as it can be mixed directly with the flour. If you only have Active Dry Yeast, slightly warm the water to lukewarm, then activate the yeast in it, before adding the flour and salt. Fast or quick-rising yeast is not recommended for the long-rising dough.
Hand Tossed Pizza Dough
Flour – Bread flour or Italian 00 Pizza flour will give you the best results, but regular all purpose flour will also work here.
Pizza Dough – As noted above, I’ve included a super easy, no-knead pizza dough recipe. If you prefer, you can substitute store-bought pizza dough instead.
Pizza Sauce – I am a fan of Mutti™ pizza sauce and it is my choice for a good, store-bought pizza sauce. Any pizza sauce will work here. You will need about 3/4 cup or so. Alternately, if you like, break up some whole canned tomatoes and drain well in a strainer to remove excess liquid. Season with some salt and use that as your pizza sauce.
No Knead Sheet Pan Pizza Recipe From Lucy Loves Food Blog
Cheese – For mozzarella cheese, look for low-moisture mozzarella cheese, made especially for pizza. I love the Mozzarellissima™ pizza mozzarella from Saputo. Freshly grated mozzarella is recommended. Beyond mozzarella, I love sliced Provolone cheese as a great alternative to mozzarella.
Pepperoni – Get the best pepperoni slices you can find. I’m a fan of the Marc Angelo™ brand, which cup up nicely as they cook!
Step 1: Make the easy, no-knead pizza dough – Simply stir together the dough ingredients in a large bowl (it will rise quite a bit, so use a larger bowl than you think you need). Cover the bowl with plastic wrap, set on the counter and let rise for at least 7-8 hours or for up to 16-18 hours.
Copycat Pizza Hut Personal Pan Pizza
After rising, the dough will look quite moist and sticky. Scrape the dough onto a well-floured work surface and sprinkle the top of the dough with a bit more flour. Gently knead the dough, incorporating just enough extra flour as needed so that the dough isn’t sticking to the counter or your hands. Form into a ball and place the dough into your greased baking pan. Cover the dough with tea towel and let rest for 1 hour.
Once dough has rested, using only your fingertips, gently press down and stretch the dough towards the outside edges of the pan. It will want to shrink back a bit, but keep at it. You don’t want to deflate the dough too much, so only use your fingertips. If it is stubborn, let it rest a couple of minutes, then try again.
Once the dough is stretched to the outside of the pan, top with pizza sauce, some red pepper flakes, if using, then top with grated cheese and pepperoni (if using).
Homemade Pan Pizza With Perfectly Crispy Crust Recipe By Archana's Kitchen
Bake pizza in preheated 500F oven for 13-15 minutes, or until golden and bubbly. Let pizza rest in pan about 4-5 minutes, then loosen with a spatula and slide onto a cutting board, to slice and enjoy.
The pan I used here is a 15-inch Lodge Seasoned Steel Skillet. It’s bottom diameter is 12 inches, which is absolutely the perfect size for pan pizza.
Cast iron skillets are also great. If you have a 12-inch (bottom diameter) skillet, use about 2/3 of the dough and make an additional smaller pizza or freeze the extra dough. If your cast iron skillet is smaller than that, you can use it, alongside a similar sized round cake pan, to make two smaller pizzas.
Detroit Style Pan Pizza Recipe
If you’re good with a rectangular pizza instead of a round one, a 9×13 metal baking pan (the heavier, the better) or nice thick baking sheet with raised sides works perfectly here. In both cases, a darker coloured pan will give you the best crust browning, if you have options.
Classic – freshly grated, low-moisture mozzarella cheese and pepperoni. A garnish of freshly grated Parmesan after baking would be nice here, too.
Italian Meat and Provolone – Provolone cheese slices, topped with Italian deli meats (prosciutto, salami etc.). Garnish with fresh basil after baking.
How To Make Pan Pizza At Home
Store left-over pan pizza well wrapped in the refrigerator for 2-3 days, or it can be frozen for up to 2 months.
Re-heating pan pizza is as simple as placing the left-overs bake into whatever pan you used to bake the pizza in originally, then popping into a 350F oven until warmed, 10-15 minutes approximately.
If you have the time and remember to mix the dough earlier (the night before), you can mix it up and let it sit on the counter for 16-18 hours. Simply reduce the yeast by half (1/2 teaspoon for the base recipe). The extra time will give it more great flavour and texture!
Deep Pan Pizza Recipe
1. If you only have Active Dry yeast, warm the water to lukewarm and activate the yeast in the water first. Then add the flour and salt and stir together as directed. Fast or quick-rising yeast is not recommended for this long rising dough.
2. For a quick and easy, homemade pizza sauce, break up canned whole tomatoes a bit with a fork, drain for an hour or so in a fine strainer to remove the excess liquid, then mash up a bit more and season generously with salt.
Italian Meat and Provolone - Provolone cheese slices, topped with Italian deli meats (prosciutto, salami etc.). Garnish with fresh basil after baking.
Dominos Pizza Dough (copycat) Recipe
Don't over-load your pizza. Too many toppings will produce too much moisture and weight on top of the pizza, both of which will affect the quality of the baked crust.
Stick with low-moisture toppings. (Avoid sliced tomatoes, zucchini, etc), to avoid excess moisture and a soggy crust. Pre-cooking things like mushrooms a bit is always a good way to cook off a little moisture before using them on the pizza.
Serving: 1 serving , Calories: 263 kcal , Carbohydrates: 33 g , Protein: 13 g , Fat: 8 g , Saturated Fat: 4 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 2 g , Trans Fat: 1 g , Cholesterol: 21 mg , Sodium: 978 mg , Potassium: 174 mg , Fiber: 2 g , Sugar: 1 g , Vitamin A: 289 IU , Vitamin C: 2 mg , Calcium: 219 mg , Iron: 2 mg
Fluffy Sheet Pan Pizza Recipe (1 Hour!)
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!Make pizza at home that tastes just like Pizza Hut!! This Cast Iron Pan Pizza Recipe is unbelievable, you guys. A super tall, ciabatta-like crust with gorgeous crispy edges and a pillowy soft interior. The key to homemade pan pizza is a slow rise time and a heavy cast iron pan. Top with sauce, mozzarella, and pepperoni for pan pizza heaven! Originally published April 30, 2020.
My BFF Sarah and I have been friends since college. She and her husband live in Japan, and Eric and I went to visit them last fall. One day we talked about maybe getting some pizza. Sarah mentioned a quote I had told her years before: “Pizza is like sex. Even when it’s bad, it’s good!”
She said the quote as if I was the one who came up with it. I had to regrettably inform her that no,
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