Pan Pizza Dough: The Ultimate Guide

Making pan pizza dough is a simple process that requires just a few basic kitchen essentials, some simple ingredients, and a bit of patience. The key to achieving the perfect pan pizza dough lies in the following steps:

- Mixing and Proofing: Combine flour, salt, yeast, water, and oil in a large bowl. Mix with your hands or a wooden spoon until well combined. Cover and let the dough rest for at least 8 hours, allowing it to rise dramatically and fill the bowl.

- Balling the Dough: After the resting period, sprinkle flour on top of the dough and divide it into two even balls. Form and roll each portion on a floured surface, using your hands to create a taut ball with a smooth, elastic top.

- Proofing in a Pan: Grease a cast-iron skillet or a round cake pan with olive oil. Place the dough in the pan, turning it to coat evenly with oil. Cover and let it rest for about 2 hours, allowing it to rise and fill the pan.

- Touching Up the Dough: Use your fingertips to poke and press the dough, working it into the corners and popping any large air bubbles. Lift the edges of the dough to release trapped air and ensure even spreading.

- Toppings and Baking: Add your desired toppings, such as sauce, cheese, and pepperoni. Place the pan in a preheated oven, ideally at a high temperature of around 550°F, and bake until the crust is golden brown and the cheese is melted, which usually takes about 12 to 15 minutes.

By following these steps and allowing enough time for the dough to rise and rest, you can create a delicious and chewy pan pizza dough that is soft, crispy, and golden—a true pizza lover's delight!

Choosing the right pan

When it comes to choosing the right pan for your pizza, there are several factors to consider. The type of pan you use will affect the thickness, crispiness, and overall flavour of the crust. Here are some key considerations to help you choose the perfect pan for your pizza:

Material

The material of the pan is an important factor to consider. Metal pans, such as those made of aluminium or steel, heat up quickly and evenly, producing a nicely browned crust. Cast iron pans are also excellent for retaining heat and creating an evenly cooked crust. Ceramic and stone pans take longer to warm up but retain heat well. If you're looking for a crisp crust, steel pans are a great option.

Weight

The weight of the pan is another factor that can impact your pizza-making experience. Heavier pans, such as those made of cast iron or thick stone, absorb moisture better, resulting in a crisper crust. Lighter metal pans, on the other hand, are easier to handle and manoeuvre. Consider your preferences and choose a weight that feels comfortable for you.

Shape

The shape of the pan can also affect your pizza. Round pans are typically used for smaller, individual pizzas, while rectangular sheet pans allow you to make longer pizzas that can be cut into multiple slices. Square pans are also an option and are commonly used for deep-dish pizzas.

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 accommodate the thick layers of dough and toppings. Traditional thin-crust pizzas, on the other hand, only require a shallow lip to hold the dough in place.

Size

The size of the pan should be chosen based on the number of servings you want to make and the size of your oven. Smaller pans, ranging from 6 to 10 inches, are ideal for individual pizzas or those who want to customise their toppings. Larger pans, measuring 14 inches or more, can accommodate family-sized or commercial pizzas.

Non-Stick Coating

Some metal pizza pans come with a non-stick coating, which can be helpful for preventing sticking and making cleanup easier. While this feature isn't essential, it can simplify the pizza-making process and reduce the amount of scrubbing required.

Price

Inexpensive metal pizza pans often work just fine for casual pizza makers. However, if you're looking for superior heat retention, investing in higher-priced ceramic or stone pans may be worth considering. Look for quality construction and durability when making your purchase.

Preparing the dough

The dough is the foundation of your pizza and making it from scratch is easier than you think. Here is a step-by-step guide to preparing the dough for a pan pizza:

Ingredients

First, gather your ingredients. The exact measurements may vary depending on the recipe, but the basic ingredients for the dough are:

• Flour (all-purpose or bread flour)
• Water (warm or lukewarm)
• Yeast (active dry yeast or instant yeast)
• Salt
• Olive oil

Mixing the Dough

In a large bowl, combine the water, yeast, and salt. Stir until everything has dissolved and mixed well. Then, add in the flour and olive oil. Mix until a shaggy, sticky mass of dough forms and there are no dry patches of flour. You can use a wooden spoon or your hands for this step.

Kneading the Dough

Turn the dough out onto a floured surface and knead it for about 5-10 minutes. You can use a stand mixer with a dough hook attachment if you prefer. The purpose of kneading is to form gluten, which gives the dough its elasticity and allows it to stretch without breaking.

First Rise

Grease a medium-sized bowl and place the dough inside, flipping it over so that the top is also greased. Cover the bowl and let the dough rise in a warm place until it has doubled in size. This usually takes about 2 hours but can vary depending on the temperature of your environment.

Shaping the Dough

Once the dough has risen, punch it down to remove any air bubbles. Then, turn it out onto a lightly floured surface and knead it again briefly. Divide the dough into two or three equal pieces, depending on the number of pizzas you want to make. Form each piece into a taut ball by holding it with floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Second Rise

Coat the bottom and sides of your chosen pan(s) with olive oil. You can use a cast-iron skillet, a round cake pan, or a square pan, depending on the desired shape of your pizza. Place the dough ball(s) in the pan(s) and turn them over a few times to coat all sides with oil. Then, press the dough towards the edges of the pan, using your fingers to dimple and stretch it gently. Cover the pan(s) and let the dough rise for another 2 hours at room temperature.

Your dough is now ready to be turned into a delicious pan pizza!

Rising the dough

Preparing the Dough for Rising:

• After kneading the dough, place it into a greased mixing bowl. You can use olive oil or any other type of cooking spray to grease the bowl. This will prevent the dough from sticking to the sides.
• Cover the bowl tightly with plastic wrap, aluminium foil, or a clean kitchen towel. This creates a warm and moist environment that is conducive to the dough's rising process.
• Find a warm place in your kitchen to let the dough rise. Some options include a sunny spot, next to a heating vent, or on top of a slightly warm appliance like your fridge. You can also preheat your oven to a low temperature (around 150°F or 66°C), turn it off, and then place the dough inside with the door slightly ajar.

Understanding the Rising Time:

• The dough will need to rise for about 1 to 2 hours at room temperature. This duration may vary depending on the specific recipe and the type of yeast used. For instance, active dry yeast may require a longer rising time compared to instant yeast.
• During the rising process, the dough should double in size. This is a good indication that it has risen sufficiently and is ready for the next steps.
• If you are using instant yeast, your dough should rise within 1 to 1.5 hours. However, if you opt for active dry yeast, you may need to allow for a longer rising time, up to 2 hours or more.
• If you are in a hurry, you can skip the rising process and proceed to make your pizza. However, this will result in a thinner crust with a cracker-like texture.

Storing the Dough for Later Use:

• If you don't plan on using the dough right away, there are a few storage options to consider:
• Refrigerate the dough: Place the covered bowl of dough in the refrigerator. It can be stored for up to 3 days. When you're ready to use it, take it out and let it warm up on the countertop for about 30 minutes to bring it back to room temperature before shaping your pizza.
• Freeze the dough: Lightly coat the dough balls with olive oil or cooking spray and place them in freezer bags. Squeeze out as much air as possible and seal the bags tightly. Frozen dough can be stored for up to 3 months. When you're ready to use it, thaw it in the refrigerator overnight or for at least 12 hours, then let it warm up on the countertop for about 30 minutes before shaping your pizza.

Shaping the dough

Warm up the dough:

Before shaping, ensure your dough is at room temperature. This step is crucial as it loosens up the dough, making it easier to shape. Gluten, the protein in pizza dough, is tighter in cold conditions, causing the dough to snap back when stretched. Allow the dough to rest at room temperature for at least 30 minutes.

Prepare your workspace:

Skip the flour and use olive oil instead to prep your workspace. Rub your work surface and hands with olive oil, which will prevent the dough from sticking and encourage a golden, crispy crust. You can also line your pizza peel or sheet pan with parchment paper or sprinkle it with cornmeal.

Press the dough:

Use the palm of your hand to press the dough into a large, flat disc. Then, use the middle three fingers on each hand to press the dough from the center, widening the disc to about 6 inches across and 1/2 inch thick. The dough should be soft and pliable, maintaining its shape without shrinking back. It's okay if the disc isn't perfectly round at this stage.

Stretch the dough:

Pick up the dough and hold it with both hands on one edge, letting the rest hang down. Slowly rotate the dough like a wheel, gently pulling it from hand to hand to stretch it. Work quickly and stretch the dough to about 11 inches in diameter and 1/3 inch thick. Don't worry if there are thin spots or holes, as these can be fixed in the next step.

Final adjustments:

Carefully transfer the stretched dough to your prepared pizza peel or sheet pan. If your dough is shrinking back a little, that's normal. Press any thick edges to about 1/3 inch thick and pinch thin or torn areas closed to bring the dough together. The goal is a mostly even circle, about 10 inches across and 1/3 inch thick, without overworking the dough. Don't worry if the edge (crust) isn't thicker than the center, as the toppings will weigh down the center, and the crust will puff in the oven.

Now you're ready to add your sauce, cheese, and toppings of choice!

Baking the pizza

Now that your dough is ready, it's time to bake your pizza! Here's a step-by-step guide:

• Preheat your oven to a high temperature, ideally 550°F (290°C) if possible. A very hot oven will give your pizza a crisp and golden crust with a chewy texture. If your oven doesn't go that high, don't worry; just get it as hot as possible.
• Prepare your pan by greasing it with olive oil or another oil with a high smoke point. Cast iron skillets are ideal for baking pan pizzas, but you can also use a pie dish, a rectangular pan, a cake pan, or any other oven-safe pan you have.
• Place your dough in the pan and press it down so that it covers the bottom of the pan and comes up the sides a little. If your dough is sticky, use oiled hands to handle it more easily.
• Add your favourite toppings! For a classic pan pizza, consider using shredded mozzarella cheese, tomato sauce, and pepperoni. You can also add some sliced mozzarella or string cheese for an extra cheesy treat. Just remember not to overload your pizza with too many heavy toppings, as this can weigh down the dough.
• Bake your pizza in the preheated oven for 12 to 20 minutes. The baking time will depend on your oven and how well done you like your pizza. Keep an eye on it to make sure it doesn't burn.
• To check if your pizza is ready, lift the edge of the crust with a spatula and take a peek underneath. You're looking for a crisp, golden brown crust. The cheese on top should be melted and bubbly, and the toppings should look cooked.
• Once your pizza is baked to perfection, remove it from the oven and let it cool briefly. Use a spatula to loosen the pizza from the pan and then transfer it to a cutting board or serving plate.
• Slice your pizza and serve it while it's still hot. Enjoy the fruits of your labour!

Frequently asked questions