The dough ingredients get mixed together in the morning, it rises all day to get lots of good yeasty flavor, it’s pressed into a skillet, it gets loaded with your favorite toppings, and then it’s baked.
I also included the recipe for my best ever, ride-or-die, pizza sauce. I happen to love sausage and pepperoni on my skillet pan pizza, but top yours however you’d like!
The name is pretty self-explanatory, but it’s pizza dough that is pressed into a skillet, topped, and baked in the oven at a high temperature to ensure a thick and crispy crust. My favorite part of this recipe is the crust–it’s thick but chewy and just gloriously crispy on the bottom and edges.
Detroit Style Pizza
It’s an easy way to make pizza that doesn’t involve shaping dough balls and there’s not a pizza stone in sight. This is a great option for a weeknight dinner that will have your family singing your praises!
Sort of. I personally equate deep dish pizza with, like, true Chicago deep-dish pizza that’s like 3″ deep. Also, the ingredients for a Chicago deep-dish crust are completely different. That being said, this pizza crust is certainly thicker than a NY-style pizza crust or a Neapolitan pizza crust and it’s baked in what some people would refer to as a deep-dish skillet.
The beauty of a pan pizza is the way that the oil in the skillet crisps up the bottom and edges of the pizza, but leaves the inside of the crust chewy and flavorful. If anything, I would say this pizza crust is reminiscent of a Detroit-style pizza crust, but that’s a story and a recipe for another day!
Easy Sausage Cast Iron Skillet Pizza
This is the super easy part, there’s no real “shaping” required! Once the dough has risen and you’re ready to bake, just press the dough into a skillet by stretching it. If the dough fights you a little, just give it a couple of minutes so that the gluten can relax, and stretch it some more. Once it’s stretched to the edges of the skillet, you’re done!
The short answer is yes, but it simply won’t be the same so tread at your own risk. The beauty of the bread flour is the higher protein (read: gluten) percentage which yields a chewier/holier dough. As the dough rises, the trapped gases stretch the dough, creating strength, but also allowing the gasses to be trapped in the dough which yields a thick, but airy crust.
You will not get the same results from all-purpose flour, so it is best to seek out the high-gluten flour if it is available to you. My favorite brand is King Arthur Baking Co’s bread flour and it’s readily available at most grocery stores.
Cornmeal Pizza Dough Recipe
Good news! My dough and sauce are ALREADY vegan. Just substitute your favorite plant-based toppings and you’re ready to serve the best vegan pizza of your life!
This is honestly my favorite question. I’ve spent a lot of time and research trying to find the best blend of cheese for skillet pizza. You absolutely have to have mozzarella, of course. The caveat is to use whole milk, low moisture mozzarella cheese because it has so much flavor and it won’t make the pizza soggy like fresh mozzarella.
I like to use some provolone for a bit of salt and funk because it has a flavor that reminds me of parmesan. And finally, I like to add in some fontina because it’s a bit salty, but it also melts really well. I mix the three together and that’s my signature pizza cheese blend! You can find all these cheeses at well-stocked grocery stores, Whole Foods, HEB, Trader Joe’s, etc.
The Best Cast Iron Pan Pizza Recipe
PLEASE NO. Seriously, don’t do it. It takes 5 minutes to shred your own cheese on a box grater. Better yet, get your partner or kids involved! My husband knows that if I’m making pizza, he’s shredding all the cheese.
The reason that you don’t want to use pre-shredded cheese is that it’s coated in cellulose (read: wood pulp) so that the cheese doesn’t clump together in the bag. Cellulose prohibits the cheese from melting as well as block cheese. Trust me here!
Of course! I’m biased, of course, but I love my recipe. It’s easy to make, tastes better than the jarred stuff, and will last in the fridge for a week or the freezer for 3 months! Use whatever will make your life easier.
Chicago Style Deep Dish Pizza
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The dough will be a bit sticky, use lightly oiled hands when handling the dough and a generous amount of olive oil when pressing it into the skillet.
Depending on the size of your skillet (I use a 13.5), you may have extra dough. Any extra dough can be used for a second pizza or oiled and stored in an airtight container in the fridge to be used within 2 days.
Frying Pan Pizza Recipe
I’m the recipe developer and food photographer behind So Much Food. I’m also a real estate agent, wife, dog mom, and frequenter of the best places San Antonio has to offer. Like most millennials, I’m BUSY and my recipes reflect this. So Much Food is full of exciting recipes that are approachable so you can fit So Much (GOOD!) Food into your busy schedules, too!A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
It would arrive at the table in a jet-black, well-worn pan, its edges browned and crisped where the cheese had melted into the gap between the crust and the pan. You'd lift up a slice, and long threads of mozzarella would pull out, stretching all the way across the table, a signpost saying, Hey, everyone, it's this kid's birthday! You'd reach out your fingers—almost involuntarily—grasping at those cheese strings, plucking at them like guitar strings, wrapping them around your fingers so you could suck them off before diving into the slice itself.
Pan Pizza Recipe, Deep Dish Pan Pizza Recipe
That perfect pan pizza had an open, airy, chewy crumb in the center that slowly transformed into a crisp, golden-brown, fried crust at the very bottom (from aheavy duty cast iron pan) and a soft, thin, doughy layer at the top, right at the crust-sauce interface. It was thick and robust enough to support a heavy load of toppings, though even a plain cheese or pepperoni slice would do.
in New York, aside from those crappy Pizza Hut Express joints with the prefab, lukewarm individual pizzas.) But I've spent a good deal of time working on my own pan pizza recipe, to the point that it finally lives up to the perfect image of my childhood pan pizza that still lives on in my mind.
I'm not talkingdeep-dish Chicago-style, with its crisp crust and rivers of cheese and sauce. I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza of the kind that you might remember Pizza Hut having when you were a kid, though, in reality, most likely that pizza never really existed—as they say, pizzas past always look better through pepperoni-tinted glasses.
Deep Dish Pizza For Two!
If only pizza that good were also easy to make. Well, here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience.
This recipe avoids all three of those common pitfalls, making it pretty much foolproof. To be perfectly honest, every single one of these steps has been done before, and none of it is rocket science. All I'm doing is combining them all into a single recipe.
By now, everybody and their baker's heard aboutno-knead dough. It's a technique that was developed by Jim Lahey of Sullivan Street Bakery and popularized by Mark Bittman of the
Cast Iron Skillet Pizza Recipe
. The basic premise is simple: Mix together your dough ingredients in a bowl just until they're combined, cover the bowl, and let time take care of the rest. That's it.
So how does it work? Well, the goal of kneading in a traditional dough is to create gluten, a weblike network of interconnected proteins that forms when flour is mixed with water. All wheat flour contains some amount of protein (usually around 10 to 15%, depending on the variety of wheat). In their normal state, these proteins resemble tiny crumpled-up little balls of wire. With kneading, your goal is to first work these proteins until they untangle a bit, then to rub them against each other until they link up, forming a solid chain-link fence.
It's this gluten matrix that allows your dough to be stretched without breaking, and what allows it to hold nice big air bubbles inside. Ever eat a
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