Marianne Martinez
Pan pizza is a popular dish that can be made in a variety of ways. The type of pan used can affect the thickness and texture of the pizza, with cast iron skillets being the traditional choice for a deep crust. Other options include pie dishes, rectangular pans, or smaller pans. The dough is typically made with yeast, which allows it to rise and gives it a soft and doughy texture. Oil is an important component, as it adds flavour and texture to the crust, with olive oil being a popular choice. The oven temperature also plays a crucial role, with higher temperatures resulting in a crispier crust due to the formation of micro bubbles. Various sauces, cheeses, and toppings can be used to create a personalized pan pizza, making it a versatile and enjoyable dish for any occasion.
| Characteristics | Values |
|---|---|
| Dough preparation time | 2-3 hours |
| Dough storage | Refrigerate unused dough in a sealed container for up to 3 days or freeze indefinitely |
| Pan options | Cast iron skillet, cake pan, pie dish, rectangular pan, or any oven-safe pan |
| Pan preparation | Grease the pan with olive oil or another high-smoke-point oil |
| Dough placement | Press dough into the pan, leaving room for it to rise |
| Dough rising time | 1-2 hours |
| Toppings order | Sauce, cheese, and toppings |
| Baking temperature | As high as possible, ideally 450°F-550°F (230°C-290°C) |
| Baking time | 12-15 minutes, or until the crust is golden brown and cheese is melted |
| Serving | Cut into slices and serve immediately |
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What You'll Learn
Pan pizza dough recipe
Ingredients
- Flour
- Salt
- Yeast
- Water
- Oil
- Pizza sauce
- Cheese
- Toppings of your choice
Method
- In a large bowl, dissolve the yeast and a pinch of sugar in the water, and let sit for 10 minutes.
- Stir in the salt, Italian seasoning, garlic powder, onion powder, and oil.
- Mix in the flour. You can add more flour if the dough is sticky.
- Knead the dough on a clean, floured surface.
- Place the dough into a well-oiled bowl and cover with a cloth.
- Let the dough rise until it doubles in size, which should take about 1 hour.
- Punch down the dough and form it into a ball.
- Allow the dough to rest for a minute before rolling it out.
- Lightly oil your pan and place the dough inside.
- Cover the dough with plastic wrap and let it rise for another 15-20 minutes.
- Preheat your oven to 450°F (220°C).
- Spread pizza sauce on the dough, leaving about an inch of crust uncovered around the edges.
- Add your desired toppings and sprinkle with cheese.
- Bake in the oven for 12-15 minutes, until the crust is golden brown and the cheese is melted.
- For an extra crispy crust, place the pan on a burner and cook on medium heat for 1-3 minutes.
- Cut the pizza into slices and serve immediately.
Tips:
- You can use any type of pan, such as a cast-iron skillet, cake pan, or pie dish.
- Make sure to use dry (aged) mozzarella cheese, as fresh mozzarella is too moist.
- If you want a thicker crust, let the dough rise for an additional hour or two after placing it in the pan.
- For a crispier crust, make sure to stretch and shape the dough to the edges of the pan.
- You can store unused dough in the refrigerator for up to three days or in the freezer for later use.
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Pan pizza cooking temperature
The ideal temperature for cooking pan pizza depends on the type of pan and the desired texture of the pizza. For a cast-iron skillet, preheating the oven to 450°F (232°C) is recommended. However, some sources suggest preheating the oven to a higher temperature of 550°F (288°C) for a crispier crust with more crunch.
One method is to preheat the cast-iron pan in the oven and then "launch" the pizza onto the hot pan using a flour-dusted peel or the back of a cooking sheet. Alternatively, the pizza can be assembled directly on the cold pan, and then the pan is transferred to the oven.
The baking time for pan pizza is typically around 12 to 15 minutes, but this may vary depending on the oven and the desired doneness of the crust. A longer baking time will result in a crispier crust, while a shorter time will produce a softer, doughier texture.
For a thicker crust, it is recommended to bake the pizza at a lower temperature for a longer period, while a thinner crust can be achieved by baking at a higher temperature for a shorter duration.
Regardless of the temperature and baking time, the key to a great pan pizza is ensuring even cooking and browning of the crust. This can be achieved by regularly checking the bottom of the pizza and adjusting the cooking time or temperature as needed.
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Pan pizza toppings
Pan pizzas are a great way to get creative with your toppings. The thick and robust crust can handle a generous amount of toppings, so you can go wild! Here are some topping ideas for your next pan pizza:
Classic Combinations:
- Pepperoni and lots of cheese.
- Margherita.
- Greek-style: feta or goat cheese, kalamata olives, spinach, sun-dried tomatoes, and roasted red peppers.
- Quattro Formaggio.
- Capricciosa.
- Barbecue Meat Lovers.
- Supreme.
Creative Combinations:
- Broccoli and cheddar with white sauce.
- Tomato and feta or pineapple and feta.
- Shaved asparagus and fennel sausage.
- Fior de latte and fennel sausage.
- Beets, bacon, and dill.
- Sausage and basil.
- Mexican pizza: use picante sauce, your favourite Mexican toppings, cheese, and sour cream.
- Asian pizza: use teriyaki, chicken breast, small carrot sticks, toasted sesame, and broccoli (optional).
- Jalapeño popper pizza: roast a jalapeño, fry ground chorizo, and add chunks of cream cheese, mozzarella, and a white base.
- Pulled pork with Kansas City-style BBQ sauce.
- Diced Capicola, pepperoni, spaghetti sauce, mozzarella, and old yellow cheddar.
- Bacon, pineapple, and jalapeño.
- Italian sausage, pickled sweet peppers, and onion.
Remember, the key to a great pan pizza is a thick layer of sauce and a generous amount of cheese. Get creative, and don't be afraid to load up those toppings!
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Pan pizza dough preparation
Ingredients
To make the dough, you will need flour, salt, yeast, water, and oil. You can also add sugar, dry milk, and butter for extra flavour.
Mixing the Dough
Mix the flour, salt, and yeast in a large bowl. In a separate bowl, combine the water, butter, olive oil, and yeast. Stir the liquid mixture until it becomes foamy and bubbly. Then, pour the liquid into the dry ingredients and mix until a large, shaggy ball of wet dough is formed.
Rising the Dough
Cover the dough with plastic wrap and let it sit for 30 minutes. Then, knead the dough with floured hands until it is smooth and sticky. Transfer the dough to a greased bowl, cover it again, and let it rise at room temperature for 3 to 5 hours. Finally, refrigerate the dough for at least 6 hours or up to 24 hours.
Shaping the Dough
On the day of baking, remove the dough from the refrigerator and divide it into three equal-sized chunks. Shape each chunk into a ball and place them into greased 10-inch cast-iron skillets or other similar-sized pans. Cover the dough with plastic wrap and let it rise at room temperature for 3 to 5 hours.
Preparing the Pan
Once the dough has risen, it's time to prepare the pan. Pour some olive oil into the bottom of a 10-inch cast iron skillet or a 10-inch round cake pan. Place the dough in the middle of the pan and turn it over a few times to coat it with oil. Then, swirl the dough around the pan to get oil into all the corners and sides.
Baking the Pizza
After the dough is prepared, it's time to add the toppings. Spread a thick layer of your favourite pizza sauce on the dough, leaving about an inch of crust uncovered around the edges. Then, add your desired toppings and sprinkle generously with cheese. Finally, bake the pizza in a preheated oven at 450 degrees Fahrenheit for about 12 to 15 minutes, or until the crust is golden brown.
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Pan pizza cutting and serving
Once your pan pizza is baked, with a golden-brown crust and bubbling cheese, it's time to take it out of the oven. Immediately sprinkle with grated Parmesan or Pecorino Romano cheese, if using. Using a thin spatula, loosen the pizza and check the bottom of the crust. If it is not as crisp as you would like, place the pan over a burner and cook on medium heat for 1 to 3 minutes, moving the pan around to ensure even cooking.
Now, remove the pizza from the pan and transfer it to a cutting board. For a standard 10-inch pizza, cut it into 6 slices. If you have used a larger pan, you may cut the pizza into more slices or adjust the size of the slices as needed. It is important to cut the pizza into even slices, ensuring that each slice has a good balance of crust, toppings, and cheese.
When cutting the pizza, use a sharp knife or a pizza cutter. Start by cutting the pizza in half, and then continue dividing it into the desired number of slices. If you are using a pizza cutter, roll it firmly across the pizza in the desired direction. For a clean cut, dip the knife or pizza cutter into hot water and wipe it with a cloth between cuts.
Finally, serve the pizza immediately. Place the pizza slices on individual plates or a serving platter. You may garnish the slices with fresh herbs such as basil or parsley. Enjoy the delicious pan pizza with its crispy crust and melted cheese!
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Frequently asked questions
You can use a cast-iron skillet to make a pizza with a nice, deep crust. You can also use a pie dish, a rectangular pan, a couple of smaller pans, or any oven-safe pan you have in the kitchen.
You should use an oil with a high smoke point, such as regular olive oil, grapeseed oil, or peanut oil. Avoid extra virgin olive oil, as it tends to smoke at temperatures above 375°F.
Bake your pizza for 12 to 15 minutes, or until the crust is golden brown and the cheese is thoroughly melted.
