Pan Pizza: Secrets To Success

Pan pizza is a thick-crusted, fried-bottomed, puffy, cheesy delight. It's a far cry from the thin-crusted Neapolitan-style pizzas and has a unique preparation method. The dough is mixed, left to rise, then divided and oiled before being left to rest again. The pan is oiled, and the dough is pressed into it, coming up the sides a little. The dough is then topped with sauce, cheese, and other toppings of your choice before being baked in the oven. The result is a thick, golden, and crispy crust with a soft, doughy layer on top.

Choosing the right pan

Material

The material of the pan affects how the pizza crust will turn out. 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 heat retention and creating an evenly cooked crust. Ceramic and stone pans, on the other hand, retain heat well but take longer to warm up, resulting in a crispier crust.

Weight

The weight of the pan is another important consideration. Heavier pans, such as those made of cast iron or thick stone, absorb moisture better, resulting in a crispier crust. Lighter metal pans, like those made of aluminium, are easier to handle and are more suitable for those who prefer a thinner crust.

Shape and Size

Round, square, or rectangular pans can be used to make pan pizzas. 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. The size of the pan should be chosen based on the number of servings you want to make and the size of your oven. For individual pizzas, a small pan ranging from 6 to 10 inches is ideal. For family-sized pizzas, a larger pan of 14 inches or more is recommended.

Wall Height

The height of the pan walls will depend on the type of pizza you want to make. Deep-dish pizza pans have taller sides, usually about 2 inches high, to accommodate the thick, dense crust and multiple layers of toppings. Traditional thin-crust pizzas, on the other hand, only require a shallow lip to hold the dough in place.

Non-Stick Coating

Some metal pizza pans have a non-stick coating, which can be helpful for preventing the pizza from sticking to the pan and simplifying cleanup. While this feature is not essential, it can be beneficial if you prefer a crispier crust and easier maintenance.

Thickness

The thickness of the pizza pan also affects the cooking process. Thinner pans heat up more quickly but may not retain heat as well, resulting in uneven cooking. Thicker, heavier pans absorb more heat and bake the pizza more evenly, crisping the bottom while ensuring the top cooks through. For the best results, look for pans with a thickness of around 3/16 to 1/4 inches, which offers a balance between quick heating and heat retention.

Preparing the pan

If you're using a traditional pizza pan, pour a tablespoon of cooking oil onto the surface and use a paper towel or basting brush to coat the entire surface. You can then sprinkle a tablespoon or two of cornmeal over the oil to ensure the pizza doesn't stick to the pan and to give the dough a traditional feel after cooking.

If you're using a perforated pizza pan, place it on paper towels and spray the surface with non-stick cooking spray, coating the surface evenly. You can then sprinkle cornmeal on the pan if you wish. If you don't like the texture cornmeal gives to the pizza crust, you can omit this step.

If you're using a cast-iron skillet, pour some olive oil into the bottom of the pan. Place the dough in the middle of the pan and turn it over a few times to coat all sides with oil. Then, swirl the dough around the pan to get oil into the corners and up the sides.

If you're using a sheet pan, pour some olive oil into the pan and tilt it around to spread the oil. You can then press the dough out towards the edges of the pan.

Preparing the dough

Ingredients

First, gather your ingredients. For the dough, you will need flour, salt, yeast, water, and olive oil. You can use any type of flour, such as bread flour or all-purpose flour, and either instant yeast or active dry yeast. The amount of each ingredient will depend on the size and number of pizzas you want to make. For a single 9" to 10" pizza, you will need about 2 cups of flour, 3/4 teaspoon of salt, 1/2 teaspoon of yeast, 3/4 cup of lukewarm water, and 1 tablespoon of olive oil, plus more for the pan.

Mixing the Dough

In a large mixing bowl, combine the flour, salt, yeast, water, and olive oil. Mix everything together until you have a shaggy, sticky mass of dough with no dry patches of flour. This can be done by hand or using a stand mixer with a beater paddle. The mixing process should take about 30 to 45 seconds in a mixer or about 1 minute by hand.

Kneading the Dough

After mixing, cover the bowl and let the dough rest for 5 minutes. Then, perform a series of folds by reaching down between the side of the bowl and the dough, stretching the bottom of the dough up and over its top. Repeat this process three more times, turning the bowl 90 degrees each time. This technique replaces traditional kneading and helps create airy pockets in the crust. Re-cover the bowl and repeat the folding process three more times at 5-minute intervals.

Rising the Dough

After the final fold, cover the bowl and let the dough rest undisturbed for 40 minutes. Then, transfer the dough to the refrigerator and let it rise slowly for a minimum of 12 hours or up to 72 hours. This slow rise will add flexibility to your schedule and allow the dough to develop maximum flavor.

Preparing the Pan

About 3 hours before you want to serve your pizza, prepare your pan. Use a well-seasoned cast iron skillet or another heavy-bottomed skillet, a round cake pan, or a square pan. Pour a generous amount of olive oil into the pan and tilt it to spread the oil across the bottom and up the edges. This will prevent the dough from sticking and give your crust a crispy texture.

Shaping the Dough

Transfer the dough to the prepared pan and turn it over a few times to coat both sides with oil. Then, press the dough towards the edges of the pan, dimpling it with your fingertips. The dough may resist and shrink back, so cover it and let it rest for 15 minutes before repeating the dimpling and pressing. Continue this process until the dough reaches the edges of the pan.

Final Proofing

Cover the crust and let it rise at room temperature for about 2 hours. The fully risen dough will look soft and pillowy, and it will jiggle when you gently shake the pan. During this time, preheat your oven to 450°F and adjust the oven racks, placing one rack at the bottom and one towards the top.

Once the dough has risen, you can move on to the next steps of making your pan pizza, including adding sauce, cheese, and your desired toppings.

Adding toppings

Once you have prepared your pizza dough and sauce, it's time to add the toppings!

First, you'll want to choose your cheese. Classic options include mozzarella, provolone, parmesan, and pecorino. You can also mix and match these for a quattro formaggi (four-cheese) pizza. For a Greek pizza, you can use feta, and for a unique twist, you can even try goat cheese. If you're using a hard cheese like parmesan or pecorino, it's best to sprinkle these on after baking, so they retain their sharp, fresh bite.

Next, you can add your sauce. A traditional option is a simple tomato sauce, but you can also try pesto, alfredo, or even a creamy garlic sauce. Spread the sauce to the edges of the dough, or leave a small rim if you prefer.

Now it's time for the fun part: choosing your other toppings! You can go with classic options like pepperoni, sausage, mushrooms, peppers, and onions for a supreme pizza, or get creative with options like kale, prawns, artichokes, or even pickles. If you're making a breakfast pizza, you can add scrambled eggs, and if you're feeling spicy, try adding jalapeños or hot sauce. For a truly indulgent pie, try truffle oil, or go with a simple margherita pizza with just tomato sauce, mozzarella, and basil. If you're making a white pizza (without tomato sauce), try using ricotta as your base and topping it with spinach and other veggies.

When adding your toppings, remember that a pan pizza can handle a heavier load, so don't be shy! Just be sure to add your toppings in an even layer to ensure even cooking.

Once you've added all your toppings, it's time to bake your pizza. But remember, the fun doesn't stop there—you can always add more toppings after baking, like fresh herbs or an extra sprinkling of cheese.

Baking the pizza

Now that your pan is prepared and your dough is ready, it's time to bake your pizza! Here are the steps you need to follow:

• Preheat your oven to a high temperature. Most recipes recommend preheating your oven to around 450°F to 550°F (230°C to 290°C). The high temperature will give your pizza a crispy, golden crust.
• Prepare your dough in the pan. Take your dough and place it in the centre of your prepared pan. Use your hands or a rolling pin to gently stretch and shape the dough to fit the pan. If the dough springs back, let it rest for a few minutes before continuing. You want to get the dough to be an even thickness across the pan.
• Dock the dough. Use a fork or the tip of a knife to prick holes in the dough. This process is called docking, and it helps to prevent air and steam from getting trapped in the dough, which can make your crust soggy.
• Add your sauce and toppings. Spread your sauce evenly over the dough, leaving a small border around the edges for the crust. Then, add your desired toppings. Be careful not to overload the pizza, as too many toppings can weigh down the dough and make it difficult to cook evenly.
• Bake the pizza. Place the pan in the preheated oven and bake for about 12 to 20 minutes. The baking time will depend on your oven and the desired doneness of your pizza. Keep an eye on it to ensure it doesn't burn.
• Check for doneness. To check if your pizza is done, gently lift the edge of the crust with a spatula and take a peek underneath. You're looking for a crisp, golden brown bottom. If the crust is browning too quickly, you can lower the oven rack to move the pizza further away from the heat source.
• Remove from the oven and serve. Once your pizza is baked to your liking, remove it from the oven and let it cool slightly before slicing and serving. Enjoy the fruits of your labour!

Frequently asked questions