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PAN PIZZA

cook:

1 h 30 min

Picture for PAN PIZZA

5,713,543 views  This week on Basics, I'm taking another look at our beloved pizza and showing you how to make great pan pizza at home using a cast iron skillet, glass pie pan, or rimmed baking sheet.

2 Servings

US

original

metric

INGREDIENTS

For the pizza dough

For the pizza dough

flour, plus more for work surface

16 ounces flour, plus more for work surface

kosher salt

2 tsp kosher salt

active dry yeast

2 ¼ tsp active dry yeast

room temperature water

11 ounces room temperature water

Olive oil

Olive oil

For the tomato sauce

For the tomato sauce

28 can of peeled San Marzano tomatoes

1 ounce 28 can of peeled San Marzano tomatoes

garlic

2 ½ cloves garlic

Dried oregano and basil

Dried oregano and basil

Red pepper flakes

Red pepper flakes

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Olive oil (optional)

Olive oil (optional)

For the Additional toppings:

For the Additional toppings:

Natural casing pepperoni, thinly sliced

Natural casing pepperoni, thinly sliced

Low moisture, full fat mozzarella

Low moisture, full fat mozzarella

Fresh basil

Fresh basil

Freshly grated parmesan, for serving

Freshly grated parmesan, for serving

DIRECTIONS

1.

For the Glass Pie Plate Method

1.

Start by making your pizza dough. Combine flour, kosher salt, and active dry yeast in a big bowl.

flour, plus more for work surface

16 ounces flour, plus more for work surface

kosher salt

2 tsp kosher salt

active dry yeast

2 ¼ tsp active dry yeast

2.

Add room temperature water and mix with a wooden spoon until a shaggy dough forms and no dry clumps remain.

room temperature water

11 ounces room temperature water

3.

Generously oil a medium bowl with olive oil. Put the ball of dough into the bowl and cover with plastic wrap. Let rest for 18-24 hours.

Olive oil

Olive oil

4.

Once rested, turn the dough out onto a well-floured work surface. Cut the dough in half, as this will make 2 crusts for the glass pie plate.

5.

Oil the pie plate with olive oil. Place the dough in the plate and gently coax the it to the edges using your fingers.

Olive oil

Olive oil

6.

Cover the pan with plastic wrap and let rest for at least one hour or until doubled in size. Now is also the time to preheat your oven - turn it on to its max heat setting and put a pizza stone in the oven as well.

7.

While your dough rises, make tomato sauce. Combine tomatoes, garlic cloves, oregano, basil, red pepper flakes, salt, and pepper in a food processor or large cup for an immersion blender. Pulse a few times until smooth. Optionally, add a dash of olive oil for extra flavor.

28 can of peeled San Marzano tomatoes

1 ounce 28 can of peeled San Marzano tomatoes

garlic

2 ½ cloves garlic

Dried oregano and basil

Dried oregano and basil

Red pepper flakes

Red pepper flakes

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Olive oil (optional)

Olive oil (optional)

8.

Prepare your other toppings - I love to use natural casing pepperoni, thinly sliced, as well as low moisture (full fat) mozzarella and fresh basil.

Natural casing pepperoni, thinly sliced

Natural casing pepperoni, thinly sliced

Low moisture, full fat mozzarella

Low moisture, full fat mozzarella

Fresh basil

Fresh basil

9.

Now that the dough is ready, top it with sauce edge to edge, then add the shredded mozzarella. Top with pepperoni and basil.

10.

Bake for about 15 minutes.

11.

Top with freshly grated parmesan and let rest for at least 5 minutes so you don’t burn your mouth. Serve and enjoy!

Freshly grated parmesan, for serving

Freshly grated parmesan, for serving

12.

For the Cast Iron Skillet Method

1.

Start by making your pizza dough. Combine flour, kosher salt, and active dry yeast in a big bowl.

flour, plus more for work surface

16 ounces flour, plus more for work surface

kosher salt

2 tsp kosher salt

active dry yeast

2 ¼ tsp active dry yeast

2.

Add room temperature water and mix with a wooden spoon until a shaggy dough forms and no dry clumps remain.

room temperature water

11 ounces room temperature water

3.

Generously oil a medium bowl with olive oil. Put the ball of dough into the bowl and cover with plastic wrap. Let rest for 18-24 hours.

Olive oil

Olive oil

4.

Once rested, turn the dough out onto a well-floured work surface. Cut the dough in half, as this will make 2 crusts for the cast iron skillet.

5.

Oil the skillet with olive oil. Place the dough in the plate and gently coax the it to the edges using your fingers.

Olive oil

Olive oil

6.

Cover the pan with plastic wrap and let rest for at least one hour or until doubled in size. Now is also the time to preheat your oven - turn it on to its max heat setting and put a pizza stone in the oven as well.

7.

While your dough rises, make tomato sauce. Combine tomatoes, garlic cloves, oregano, basil, red pepper flakes, salt, and pepper in a food processor or large cup for an immersion blender. Pulse a few times until smooth. Optionally, add a dash of olive oil for extra flavor.

28 can of peeled San Marzano tomatoes

1 ounce 28 can of peeled San Marzano tomatoes

garlic

2 ½ cloves garlic

Dried oregano and basil

Dried oregano and basil

Red pepper flakes

Red pepper flakes

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Olive oil (optional)

Olive oil (optional)

8.

Prepare your other toppings - I love to use natural casing pepperoni, thinly sliced, as well as low moisture (full fat) mozzarella and fresh basil.

Natural casing pepperoni, thinly sliced

Natural casing pepperoni, thinly sliced

Low moisture, full fat mozzarella

Low moisture, full fat mozzarella

Fresh basil

Fresh basil

9.

Now that the dough is ready, top it with sauce edge to edge, then add the shredded mozzarella. Top with pepperoni and basil.

10.

Bake for about 11-12 minutes.

11.

Top with freshly grated parmesan and let rest for at least 5 minutes so you don’t burn your mouth. Serve and enjoy!

Freshly grated parmesan, for serving

Freshly grated parmesan, for serving

12.

For the Rimmed Baking Sheet Method

1.

Start by making your pizza dough. Combine flour, kosher salt, and active dry yeast in a big bowl.

flour, plus more for work surface

16 ounces flour, plus more for work surface

kosher salt

2 tsp kosher salt

active dry yeast

2 ¼ tsp active dry yeast

2.

Add room temperature water and mix with a wooden spoon until a shaggy dough forms and no dry clumps remain.

room temperature water

11 ounces room temperature water

3.

Generously oil a medium bowl with olive oil. Put the ball of dough into the bowl and cover with plastic wrap. Let rest for 18-24 hours.

Olive oil

Olive oil

4.

Once rested, turn the dough out onto a well-floured work surface.

5.

Oil the baking sheet with olive oil. Place the dough in the plate and gently coax the it to the edges as best as you can using your fingers.

Olive oil

Olive oil

6.

Cover the pan with plastic wrap and let rest for at least one hour or until doubled in size. Now is also the time to preheat your oven to 450°F.

7.

While your dough rises, make tomato sauce. Combine tomatoes, garlic cloves, oregano, basil, red pepper flakes, salt, and pepper in a food processor or large cup for an immersion blender. Pulse a few times until smooth. Optionally, add a dash of olive oil for extra flavor.

28 can of peeled San Marzano tomatoes

1 ounce 28 can of peeled San Marzano tomatoes

garlic

2 ½ cloves garlic

Dried oregano and basil

Dried oregano and basil

Red pepper flakes

Red pepper flakes

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Olive oil (optional)

Olive oil (optional)

8.

Prepare your other toppings - I love to use natural casing pepperoni, thinly sliced, as well as low moisture (full fat) mozzarella and fresh basil.

Natural casing pepperoni, thinly sliced

Natural casing pepperoni, thinly sliced

Low moisture, full fat mozzarella

Low moisture, full fat mozzarella

Fresh basil

Fresh basil

Freshly grated parmesan, for serving

Freshly grated parmesan, for serving

9.

Now that the dough is ready, top it with sauce edge to edge, then add the shredded mozzarella. Top with pepperoni and basil.

10.

Bake for about 20 minutes, but start checking it around 16 minutes.

11.

Top with freshly grated parmesan and let rest for at least 5 minutes so you don’t burn your mouth. Serve and enjoy!

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