Pizza Pan: To Buy Or Not To Buy?

Do you want a pan of pizza? If you do, you're in luck! Making pizza in a pan is a great way to get that crispy, golden crust and chewy texture that so many of us know and love. It's also a super convenient method, as you can assemble and cook the pizza all in one pan. No need for a pizza stone or a peel!

There are a few things to keep in mind if you want to make the perfect pan pizza. First, it's important to use a heavy-duty pan, like cast iron, to ensure even cooking and a crispy crust. You'll also want to make sure your oven is nice and hot—the higher the temperature, the more crispy and chewy your pizza will be. And don't skimp on the oil! Coating the pan generously will help the dough spread easily and give your crust a delicious, fried texture.

As for the dough itself, a long, slow rise is key to developing maximum flavour and chewiness. This usually means letting the dough sit for at least 8 hours, or even up to 24 hours. It's also important to use the right type of flour—high-gluten or bread flour will give you the chewiest, holier texture. When it comes to cheese, shredded low-moisture mozzarella is a great choice, as it will keep your pizza crisp and light.

So, if you're craving a delicious, crispy, and chewy pan pizza, give this method a try! It might just become your new go-to.

Pan pizza recipe

Ingredients:

• Flour
• Salt
• Yeast
• Water
• Oil (olive oil or a mix of olive oil and vegetable oil)
• Pizza sauce (store-bought or homemade)
• Cheese (mozzarella, parmesan, or a mix of both)
• Other toppings of your choice (e.g. pepperoni, vegetables, meat)

Optional Ingredients:

• Sugar
• Butter
• Garlic
• Tomato paste
• Chilli flakes
• Honey
• Oregano
• Basil

Utensils:

• Mixing bowl
• Cast iron skillet or cake pan
• Plastic wrap
• Electric mixer (optional)
• Spatula

Method:

Step 1: Prepare the Dough

Combine flour, salt, yeast, water, and oil in a large mixing bowl. Mix until a shaggy, sticky mass of dough forms with no dry patches of flour. Cover the bowl and let the dough rest for about 30 minutes to several hours, depending on the recipe.

Step 2: Knead the Dough

With floured hands, knead the dough until it is smooth and sticky. Form the dough into a ball and let it sit at room temperature.

Step 3: Prepare the Pan

Coat the bottom and sides of a cast iron skillet or cake pan with olive oil. Place the dough in the pan and turn it to coat both sides with oil. Press and stretch the dough to the edges of the pan, using your fingertips to dimple the dough. Cover the dough and let it rise for a couple of hours.

Step 4: Add Toppings

Spread pizza sauce over the dough, leaving about an inch of crust uncovered around the edges if desired. Sprinkle sauce with cheese and add your desired toppings.

Step 5: Bake the Pizza

Preheat the oven to 450°F. Place the pan in the oven and bake for 12 to 25 minutes, or until the crust is golden brown and the cheese is melted.

Step 6: Serve

Remove the pizza from the oven and let it cool briefly before serving. Enjoy!

Sheet pan pizza

Ingredients

• Pizza dough (store-bought or homemade)
• Olive oil
• Pizza sauce (store-bought or homemade)
• Cheese (mozzarella, parmesan, or plant-based alternatives)
• Toppings of your choice (pepperoni, sausage, meatballs, mushrooms, vegetables, etc.)

Instructions

Start by letting your pizza dough come to room temperature. This is crucial, as cold dough will snap back when you try to stretch it. Grease a sheet pan with olive oil, and press the dough into the pan, stretching it out towards the edges.

If you're making a meat lover's pizza, cook the meat and any watery vegetables like mushrooms beforehand. This ensures that the pizza doesn't become soggy. Then, spread the sauce on the dough, leaving a border around the edges. Add your cheese and desired toppings.

Bake the pizza in a hot oven at around 450-500°F for 16-25 minutes, or until the crust is golden brown and the cheese is melted. Let the pizza cool for about 5-10 minutes before slicing and serving.

Tips

• You can make your own pizza dough, or use store-bought dough to save time.
• Grease your sheet pan generously to prevent sticking and ensure even cooking.
• Let the dough rest after pressing it into the pan to ensure it fills the pan completely.
• Rotate the pizza halfway through cooking to ensure even browning.
• If making a meat lover's pizza, cook the meat and watery vegetables beforehand to prevent a soggy pizza.
• Sheet pan pizza is best served fresh, but leftovers can be stored in an airtight container for up to 3-4 days.

Pizza stone alternatives

Pizza stones are a great way to get that crispy crust and pizzeria taste, but they are not the only way to achieve this. Here are some alternatives that can help you get a similar, if not better, result:

Inverted Baking Sheet

Using a baking sheet is a cheap and effective alternative to a pizza stone. Simply place a rimmed baking sheet on the lowest shelf of your oven and turn it upside down before preheating. This will ensure that the sheet reaches the desired temperature, giving you a crispy crust. This method also makes it easier to slide the pizza in and out of the oven.

Pizza Pan

A pizza pan is a relatively inexpensive alternative to a pizza stone and can be easily found. Look for heavy-duty aluminium pans with either air vents or a ridged design to allow airflow under the pizza crust. Avoid non-stick pans.

Baking Steel

Baking steels are rectangular or round and are made of steel. They are more expensive and heavier than pizza stones but are virtually indestructible and have a larger surface area, allowing you to cook multiple pizzas at once. They also heat up faster than pizza stones.

Cast Iron Skillet

A cast iron skillet is a versatile alternative that can be used in the oven or on the stovetop. When using in the oven, place the skillet upside down, and set it on a sheet pan for safety. If using on the stovetop, cook the pizza for 4-5 minutes and then put a lid on to ensure the toppings cook and the cheese melts. Cast iron skillets conduct heat very well, resulting in a crispy crust.

Dutch Oven

Dutch ovens are excellent for cooking pizza due to their heat conduction properties. They can be used in the oven or on the stovetop. If using in the oven, place the pizza on parchment paper to make it easier to remove. Dutch ovens can be expensive, but they are a versatile addition to your cookware.

Fire Bricks

Fire bricks, or refractory bricks, are a traditional way of cooking pizza and are what actual pizza ovens are made from. They are heavy and bulky but are excellent at retaining heat without burning your pizza.

Best pan pizza

Pizza is one of the most versatile dishes out there, and there are countless ways to make and serve it. If you're looking to make a pan pizza, there are a few things to keep in mind to ensure you get that perfect, thick and crispy crust.

The Dough

The dough is the foundation of your pizza, and a good dough will result in a thick, crispy crust that's golden on the bottom and soft and puffy underneath the toppings. To achieve this, a long, slow rise is essential to developing maximum flavour and chewiness in the crust. This can be done by using a no-knead dough technique, which involves simply mixing your dough ingredients and letting them sit for a few hours or even overnight.

The Pan

The type of pan you use will also impact the final result. For a thick, crispy crust, a cast iron pan is a great option. Another factor to consider is the material of the pan. Steel, aluminium, and iron are the most common materials used for pizza pans, each with its own advantages.

• Steel pans are very common, especially in Europe, and are great for traditional pizza recipes. They are not the best at transferring heat quickly, so they are better suited for pizzas with lower hydration levels.
• Aluminium pans have a high capacity for heat transfer but are slower to do so due to their thickness. They are not usually used for cooking pizzas in Italian pizzerias.
• Iron pans transfer heat to the dough very quickly, which is ideal for pizza types that require immediate "development" of their internal structure, such as high hydration pizzas like the Roman Sheet Tray pizza.

The Oven

To get that golden, crispy crust, a hot oven is key. Baking your pizza at a high temperature will produce more microbubbles on the exterior, giving your pizza more crunch and character. Aim for an oven temperature of around 550°F/290°C if possible.

The Toppings

The beauty of pan pizza is that its thick, robust crust can handle a heavy load of toppings. However, it's important to note that too many toppings can weigh down the crust and affect its crispiness. So, while you have the freedom to go wild with toppings, it's best to use them sparingly.

The Final Touches

Once your pizza is baked to perfection, it's time to add some post-bake flair. Hard cheeses like Parmigiano-Reggiano are great for sprinkling on top of your pizza after it's out of the oven. The contrast between the melted mozzarella and the sharp, fresh bite of uncooked Parmesan is delightful.

So, there you have it! The key to the best pan pizza is in the dough preparation, choosing the right pan and oven temperature, and topping it all off with a generous sprinkle of cheese. Enjoy your homemade pan pizza!

Pan pizza toppings

The beauty of pan pizza is that you can top it with almost anything. The thick, pillowy crust of a pan pizza means it can take extra sauce and toppings without becoming soggy. The only limit is your imagination!

Classic Toppings

If you're a traditionalist, you might want to stick to classic pizza toppings. These include:

• Lots of cheese—mozzarella, cheddar, parmesan, provolone, or a combination
• Pepperoni
• Mushrooms
• Onions
• Peppers (bell peppers, jalapenos, or chillies)
• Olives
• Spinach
• Tomatoes
• Basil
• Oregano

Meat Toppings

For meat lovers, there are plenty of options to choose from:

• Bacon
• Sausage
• Ham
• Beef mince
• Salami
• Anchovies
• Prosciutto
• Chicken
• Meatballs

Alternative Toppings

If you're feeling adventurous, why not try something a little different? Some unusual toppings to consider include:

• Pineapple
• Rocket
• Egg
• Feta
• Prawns/shrimp
• Kale
• Artichoke
• Blue cheese
• Potato
• Rosemary
• Chorizo
• Squid
• Clam
• Eggplant/aubergine
• Broccolini/broccoli
• Pancetta
• Speck
• Gorgonzola
• Radicchio
• Capers
• Zucchini/courgette
• Pesto
• Ricotta
• Cherry tomatoes
• Baby spinach

Layering Toppings

You can also get creative with the way you layer your toppings. For a twist on the traditional pizza, try putting the toppings on in a lasagna-type order, with the sauce and toppings sandwiched between two layers of cheese and then another layer of sauce on top.

Dough and Sauce

While this article focuses on toppings, it's worth noting that the type of dough and sauce you use will also have a big impact on the final result. For the dough, a high-gluten or bread flour will give a chewier, holier texture than all-purpose flour. As for the sauce, a good-quality tomato sauce with garlic powder, onion powder, dried basil, and dried oregano is a great base to which you can add your own twist of extra ingredients.

Frequently asked questions