Pan Pizza Perfection At Home

Making pan pizza at home is easy and can be a fun activity for the whole family. The recipe is simple and only requires a few basic kitchen essentials and simple ingredients. The key to a great pan pizza is patience and a good cast iron pan.

The process is straightforward: mix and proof the dough, ball the dough, proof it again in the pan, add toppings, and bake in a hot oven. The long, slow rise of the dough develops maximum flavour and chewiness in the crust, and the cast iron pan ensures a crispy, golden-brown, fried crust.

While making pan pizza at home is not complicated, it does require time and precision. Measuring your ingredients correctly and allowing the dough to rest and rise are crucial steps in creating a delicious, crispy pan pizza.

Choosing the right pan

The type of pan you use for your pizza can make a big difference in how it turns out. Here are some things to consider when choosing the right pan for your pan pizza:

Material

The material of the pan affects how quickly and evenly it heats up, which in turn impacts the texture and style of your pizza crust. Metal pans, such as those made of aluminized steel or cast iron, heat up quickly and evenly, resulting in a crisp crust. Cast iron pans are also sturdy and durable, making them a popular choice for pan pizzas. Ceramic and stone pans take longer to heat up but retain heat well, which can give you a crispier crust. Stainless steel pans are long-lasting and easy to clean, but they don't retain heat as well as cast iron.

Weight

The weight of the pan is another important factor. Heavier pans, like those made of cast iron or thick stone, absorb moisture better, resulting in a crispier crust. They also tend to be more durable. Lighter pans, such as those made of aluminium, are easier to handle but may not give you the same crispiness.

Shape and Size

Round, square, or rectangular pans can all be used for pan pizzas. Round pans are typically used for smaller pizzas, while rectangular pans allow you to make longer pizzas that can be cut into multiple slices. The size of the pan will depend on how much pizza you want to make. Individual pizzas usually require pans that are 6-10 inches in diameter, while larger pizzas will need pans that are 14 inches or more.

Wall Height

If you're making a deep-dish pizza, you'll need a pan with taller sides, at least 1-2 inches high, to hold the thick layers of dough and toppings. For thin-crust pizzas, a shallow lip is sufficient.

Non-Stick Coating

Some metal pans have a non-stick coating, which can be handy as it prevents sticking and makes cleanup easier. However, it's not essential, and some people prefer the crispier crust that can result from using a traditional pan.

Price

Inexpensive metal pans often work just fine for pan pizzas. More expensive ceramic or stone pans will retain heat better but may not be necessary unless you're looking for a very specific result.

Preparing the dough

The dough is the most important part of the pizza. It forms the base and gives the pizza its signature thick, crisp crust. Here is a detailed, step-by-step guide on how to prepare the perfect dough for your pan pizza:

Ingredients

Firstly, gather your ingredients. For the dough, you will need:

• Flour (preferably bread flour or high-gluten flour, but all-purpose flour will also work)
• Salt
• Active dry yeast or instant yeast
• Lukewarm water
• Olive oil

Mixing the Dough

• In a large bowl, combine the flour, salt, and yeast. Stir to mix them together.
• Add lukewarm water and olive oil to the dry ingredients. Mix everything until a shaggy dough forms and there is no dry flour remaining. You can use a wooden spoon or a rubber spatula to mix the ingredients.
• Knead the dough in the bowl until a rough ball forms. This should take around 1-2 minutes.

Letting the Dough Rise

• Drizzle some olive oil into your cast-iron skillet or cake pan. Use your hands to spread it evenly across the pan.
• Transfer the dough into the oiled pan and turn it to coat it with oil. Press the dough into a rough disc.
• Cover the pan tightly with plastic wrap and let the dough rise in a warm place. The ideal rising time is around 2 hours. During this time, the dough will become puffy.

Stretching and Shaping the Dough

• Once the dough has risen, uncover it and use your fingertips to stretch and dimple the dough to the edges of the skillet or pan.
• Cover the dough again with plastic wrap and let it rise for another hour in a warm place.

Your dough is now ready for the next steps in making your pan pizza!

Adding toppings

Once you've made your dough and let it rise, you can start adding toppings to your pizza. Here are some tips and topping ideas to help you create your perfect pan pizza:

Tips for Adding Toppings:

• For a traditional pan pizza, start with a layer of cheese, then add your sauce, and finish with another layer of cheese. This layering technique helps prevent the crust from getting soggy.
• If you're using fresh ingredients like meat or vegetables, make sure to precook them before adding them to your pizza.
• Be creative and experiment with different combinations of toppings to find your favourites.

Topping Ideas:

• Pepperoni and lots of cheese
• Supreme: pizza sauce, mozzarella, bacon, onion, beef mince, capsicum, pepperoni, mushroom, and olives
• Hawaiian: pizza sauce, mozzarella, ham, and pineapple
• BBQ: BBQ sauce, mozzarella, pepperoni, bacon, cabanossi, beef mince, and ham
• Garlic butter prawns and chilli: pizza sauce, mozzarella, garlic butter prawns, capsicum, onion, chilli, and rocket
• Sausage and kale: pizza sauce, mozzarella, sausage, and kale
• Hot n' spicy: spicy salami, capsicum, sliced jalapenos, onions, and hot sauce
• Aussie: bacon, red onion, and a whole egg
• Caramelised onion, feta, and beef mince
• Squid, chorizo, and rocket
• Spring: zucchini, artichoke, asparagus, spinach, and pesto
• Seafood: precooked squid, mussels, clams, prawns, etc.
• BBQ chicken: BBQ sauce, shredded chicken, red onion, and smoked paprika
• Margherita: pizza sauce, buffalo mozzarella, basil, olive oil, and salt
• Capricciosa: pizza sauce, mozzarella, ham, artichoke, mushrooms, and olives
• Quattro Formaggio (Four Cheese Pizza): mozzarella, parmesan, provolone, and blue cheese
• Prosciutto and rocket: pizza sauce, mozzarella, prosciutto, rocket/arugula, and extra virgin olive oil
• Garlic cheese: garlic, cheese, and other toppings of your choice
• Potato and rosemary: mozzarella, potato, fresh rosemary, and extra virgin olive oil

Feel free to mix and match toppings to create your own unique combinations!

Baking the pizza

Now that your pizza is assembled, it's time to bake it! Place your cast iron pan in the oven and bake until the pizza is golden brown around the edges and the cheese is melted and browned. This should take around 12 to 35 minutes, depending on your oven and the size of your pizza. If you're using a pre-made base and only adding toppings, this will be quicker than if you're baking the dough from scratch.

If you want to add some extra toppings, such as vegetables or meat, make sure to precook them before assembling and baking the pizza.

Once the pizza is baked to perfection, remove it from the oven and let it cool for a few minutes before serving. Be careful when handling the hot pan, and use oven mitts or a kitchen towel to protect your hands.

If you want to get fancy, you can brush the crust edges with garlic butter for additional flavor. Simply combine melted butter and minced garlic or garlic powder, and brush it onto the crust.

Your pan pizza is now ready to be devoured! Cut it into slices and serve it while it's still hot and fresh. Enjoy the fruits of your labor, and don't forget to share with your loved ones!

Tips for Baking the Perfect Pan Pizza:

• Use a heavy cast iron pan for even heat distribution and a crispy crust.
• Place the oven rack in the lower third of the oven for the crispiest crust.
• Don't under-bake the pizza. Pan pizzas take longer to bake than hand-tossed pizzas, so be patient!
• If you're worried about the pizza getting too dark, use a thin, flexible spatula to gently lift the crust and check on its progress during baking.
• Let the pizza rest for a few minutes after removing it from the oven to avoid burning your mouth on molten hot cheese!

Post-bake flair

Some toppings are best added before baking, but a few are better added once the pie emerges from the oven.

Topping the list is hard cheese. Grate some Parmigiano-Reggiano and sprinkle it over the pizza by the fistful. This adds a sharp, fresh bite to the pizza and creates a contrast with the browned, bubbly mozzarella.

If you want to add fresh herbs such as oregano, basil, or thyme, sprinkle them on top of the pizza after it comes out of the oven.

Frequently asked questions