Pan Pizza

I've been tinkering around with different pizza recipes for years and this pan pizza recipe from Serious Eats piqued my interest.  I highly advise you read the article if you're interested in why the recipe is the way it is.

First things first, it starts off with a no-knead pizza dough recipe (from the same guy who brought you no-knead bread).  It's an easy recipe that makes some good dough (and I suspect, you don't need to make pan pizza to use it, regular pizza will work).  And if you have a food scale, it makes whipping this up super easy (no measuring cups).


No Knead Pizza Dough
makes 2-3 pizzas

400 grams (2 1/2 cups) bread flour
10 grams (2 tsp) kosher salt
4 grams (1/2 tsp) instant yeast
275 grams (1 cup + 3 Tbsp) water
8 grams (2 tsp) olive oil


1. Combine flour, salt, yeast, water, and oil in large bowl.  Mix with hands or wooden spoon until no dry flour remains.  Bowl should be 4-6x larger than dough to account for rising.

2. Cover bowl with plastic wrap and let rest on counter top for 8-24 hours.

3. Sprinkle top of dough lightly with flour and transfer to floured work surface.  Divide dough into 2-3 pieces and form a ball.

4. Dough can be used, refrigerated, or frozen.  If using cold dough, let it come to room temp for 2 hours before using.



Okay, dough complete, now for pizza.


Pan Pizza
1 pizza

1 Tbsp olive oil
3/4 cup pizza sauce
6 oz mozzarella cheese
desired toppings

1. Pour 1 Tbsp oil in bottom of 10-inch cast iron skillet or round cake pan.  Place dough ball in pan and turn to coat with oil.  Using flat palm, press dough around the pan, flattening it slightly and spreading the oil around the pan.  Cover with plastic wrap and let sit at room temp for two hours.  After first hour, adjust oven rack to middle and preheat oven to 550 degrees.

2. After two hours dough should be filling up the pan to the edges.  Use fingertips to press it around to fill every corner and to pop large air bubbles.  Lift edges of dough to let any air bubbles underneath escape.

3. Top dough with sauce, spreading sauce to the very edge.  Spread evenly with cheese, letting cheese go all the way to edge.  Season with salt and add desired toppings.  Drizzle with olive oil and add basil leaves if desired.

4. Transfer pan to oven and bake until golden brown and bubbly, about 12-15 minutes.  If bottom is not as crisp as desired, place pan over burner and cook on medium heat until it is crisp (1-3 minutes).  Remove pizza and transfer to cutting board.  Eat immediately.


My pizza turned out great (I crisped the crust on the stove top for a couple minutes).  It was a little oily, but I think I let it sit too long before eating so it felt a little greasy.  That and I think it's supposed to be a bit greasy.  In any case, I would make this pizza again!