How to Make Pan Pizza

Want a homemade pan pizza with a crispy, golden edge and an airy, soft center? You’re in the right spot! Making pan pizza in your own kitchen is easier than you might think, and the results are really satisfying. This guide will show you all the steps, from what makes pan pizza different, through the basics of dough, sauce, and toppings, to make sure your pizza tastes just as good as your local takeout. Let’s get started and bring that pizzeria magic home!

Pan pizza stands out by keeping things simple and still delivering a texture that’s both crunchy and fluffy. Unlike thin-crust pizzas, this one has a thick, sturdy base that can hold lots of toppings. We’ll explain how the crust gets its signature taste and teach you easy tricks for perfect results, even if you’re new to baking. Get ready-by the end, you’ll know how to make great pan pizza anytime you want!

What Is Pan Pizza?

Pan pizza is known for its thick, airy, and crispy crust, which comes from baking it in a deep dish or pan-often a cast iron skillet-with plenty of oil. As the pizza bakes, the bottom and sides almost “fry” in oil, giving the crust a rich color and satisfying crunch along with great flavor.

This style of pizza got wide attention with Pizza Hut and similar chains, known for their rich texture and hearty bites. Oil is the key-without it, the crust wouldn’t be as crispy or tasty. Pan pizza delivers both chew and crunch, making it a super filling meal.

How Does Pan Pizza Differ from Other Pizza Styles?

Pan pizza is different from other popular pizza types like Neapolitan or New York-style mainly in crust thickness and cooking method. Neapolitan pizza has a thin, soft crust with a puffy border and is cooked super quickly in a very hot wood oven. New York-style is also thin, slightly chewy, and easy to fold and eat on the go.

By contrast, pan pizza is much thicker, like focaccia, and strong enough for lots of toppings. Unlike other styles that are cooked on a stone or oven rack, pan pizza is baked right in an oiled pan which crisps up the bottom. Some recipes even tell you to put the cheese down before sauce to stop sogginess, which isn’t common with other pizzas.

What Are the Main Features of Pan Pizza Crust?

The best pan pizza crust is thick and strong, but also surprisingly light and chewy inside. The outside, thanks to the oil and heat, is golden and extra crispy, especially around the edges where cheese sometimes sticks and browns.

Inside, the crust is open and fluffy, not heavy. This texture comes from letting the dough rise slowly, which helps it develop flavor and the right structure. Well-known recipes like Foolproof Pan Pizza talk about a soft, thin layer where the sauce and crust meet, adding another nice element. The mix of crisp, airy, and slightly chewy is what makes a pan pizza so special.

Basic Tools for Making Pan Pizza

You don’t need much special equipment to make good pan pizza-most of it you probably already have. The most important thing is a good pan to get a crisp crust. Other than that, just a few kitchen basics will do. Forget about needing high-tech gadgets; basic tools get the job done.

Having the right items can make pizza-making smoother and help you repeat good results. Measuring accurately, especially for dough, is important for getting the same great result every time.

Which Pan Works Best?

The best pan for pan pizza is a heavy cast iron skillet, 10 or 12 inches in size. Cast iron heats evenly and holds heat well, helping the crust get that crispy bottom. The heavy pan helps “fry” the dough in oil to make that classic crust.

If you don’t have cast iron, don’t worry! You can use a round cake pan, an 8-inch pie plate, or a 9×13 inch baking dish. These won’t give as much crunch as cast iron, but they still turn out a good pizza. Just remember to use plenty of oil, no matter the pan, so the dough doesn’t stick and the outside crisps up.

Do You Need a Stand Mixer?

Many pan pizza recipes use a no-knead dough, so a stand mixer isn’t needed. You don’t need to knead by hand, either. The dough rises slowly over time, which gets the texture right without hard work. All you need is a big mixing bowl and a spoon or spatula. Mix until everything is combined-shaggy dough is fine. This way, anyone can make pan pizza, no matter what tools they have at home.

Picking Ingredients for Pan Pizza

Great pan pizza starts with good ingredients. The kind of flour, yeast, oil, and cheese you use all play a big part in the final taste and texture. Think of each one as a building block for your pizza. Small choices can make a big difference here.

Knowing what each ingredient does will help you get the most out of your pizza-and help you fix mistakes, too, if they happen along the way. Paying attention here pays off in flavor and texture later.

What’s the Best Flour for the Dough?

The flour you choose will decide how chewy and airy your pizza turns out. Bread flour, with more protein (10-15%), is the top choice. Higher protein helps the dough stretch and catch air bubbles, giving you the perfect texture.

You can use all-purpose flour if that’s all you have-it’ll still work-but bread flour gives the best chew. If you want the best results, try to use brands like King Arthur Bread Flour for a noticeable upgrade.

Which Yeast Should You Use?

You can use either instant yeast or active dry yeast for pan pizza. Instant yeast is simpler to use-you just add it to the flour without soaking it first. It also works faster. Active dry yeast needs to be mixed with warm water to wake it up first. Both kinds work, but instant is more convenient. What matters most is that your yeast is fresh, since a slow rise gives enough time for flavor whether you use instant or dry yeast.

What Oil Makes the Crust Crispy?

The oil you pick goes into the pan-not just to keep the dough from sticking, but to make the crust crisp as it cooks. Neutral oils that handle high heat-like canola, vegetable, grapeseed, or even regular olive oil-are best. Extra virgin olive oil isn’t ideal; it burns at lower temperatures which can lead to bad taste and smoke in your kitchen.

For a 10-inch pan, use 1-2 tablespoons of oil for that crunch. Some people mix in a little melted butter for more flavor.

Good Sauces and Cheeses

For the sauce, thick pizza sauce is best so it doesn’t soak the crust. You can use good store-bought sauce, make your own uncooked with tomatoes and seasonings, or cook a batch at home. Some people like their sauce a little sweet, like old-school pizza joints.

For cheese, most cooks use full-fat, low-moisture mozzarella. This melts well without leaking water onto your crust. Shred cheese yourself if you can-pre-shredded can have fillers that keep it from melting nicely. You can add other cheeses like cheddar, provolone, or Jack, too. For extra flavor, add Parmesan or Romano after baking so they don’t dry out.

Step-by-Step Pan Pizza Recipe

Now for the fun part: making your pizza! Each step is simple and builds on the last. Here’s how you can make great pan pizza from start to finish-no guesswork needed.

Most of the work is hands-off, letting time do the heavy lifting. Use the waiting periods to prep your toppings or tidy up. Here’s the easy path to a fantastic pan pizza:

1. Mixing and Proofing the Dough

• Combine bread flour, salt, and instant yeast in a big bowl.
• Add room-temp water and a little olive oil, then stir until you see no dry flour. The dough should look wet and rough.
• Cover and let it sit at room temperature for 8-24 hours-the dough will get airy and puffy while it rests.

2. Oiling and Setting up the Pan

• Generously coat your pan (ideally cast iron, but other pans work) with 1-2 tablespoons of high-heat oil.
• If making two pizzas, divide the dough and put a piece in the pan. Flip it to cover it in oil, then gently press to spread it out a bit.

3. Second Rise and Shaping

• Cover the pan with plastic wrap and let the dough rise for 1-2 more hours-it should fill the pan’s edges on its own.
• When the dough reaches the edges, press it gently with your fingertips to spread it into the corners and pop any big air bubbles. Lift the edges slightly to get rid of hidden air if needed.

4. Sauce, Cheese, and Toppings

• Spread a thick layer of sauce almost to the edge of the dough (about ¾ cup for a 10-inch pizza).
• Add a generous layer of shredded mozzarella, also spreading out to the edge. This guards the crust and helps it brown nicely.
• Add your toppings-pile them high, but cook watery or raw veggies and meats first so the crust doesn’t get soggy.

5. Baking

• Heat your oven as hot as it will go, 500-550°F (260-290°C) works best.
• Bake the pizza on the middle or lower oven rack for 12-20 minutes-until the top bubbles and browns, and the bottom is deeply golden. Check the underside with a spatula. If it’s not crisp enough, finish it on the stovetop for a minute or two.

6. Final Touches

• Once out of the oven, top with fresh herbs or a handful of grated Parmesan, if you like.
• Slide the pizza out onto a cutting board. Let it rest for at least 5 minutes before cutting-this keeps the cheese and sauce in place for neat slices. Then, cut and enjoy your pizza!

Top Pan Pizza Toppings

Pan pizza’s sturdy crust is perfect for all kinds of toppings-classic or creative. You can load on many toppings without worrying about the crust falling apart. Each pan pizza can be different based on what you like.

The thick crust lets you use more sauce and extras, giving you a chance to make your own signature pizza every time.

Popular Topping Ideas

• Classic meats: Pepperoni (which curls and crisps best), sausage, Canadian bacon, or regular bacon.
• Veggies: Mushrooms, peppers, onions, black olives. Cook or microwave them first to get rid of moisture.
• Creative: Barbecue chicken with red onion, or a white pizza with ricotta and spinach. Even pineapple works well on this thick crust.

Tips for Layering Toppings

• For best results, put a layer of cheese on the dough before adding sauce-this helps keep the crust dry.
• Spread sauce and main toppings evenly. Dry or cook watery veggies and raw meats first.
• Add another layer of cheese over the toppings. Add herbs or hard cheeses after baking for freshness and to prevent burning.

How to Make the Best Homemade Pan Pizza

With a few simple tricks, your homemade pan pizza can taste amazing. Paying attention to dough handling and oven heat will help you achieve a crispy outside with a chewy, airy middle. Here are the main tips you need:

How to Get a Crispy, Golden Crust

• Always use plenty of oil in the pan-this is what gives the crust its fried crunch and helps it come out cleanly.
• Bake at a high temperature, at least 500°F. This puffs up the dough, makes it airy, and crisps the bottom fast.
• Use the lowest or middle oven rack to get the crust closer to the heat. If needed, crisp up the bottom over a medium burner at the end.

Letting the Dough Rise

• For extra airiness and flavor, let your dough rise slowly for 8-24 hours at room temp, then give it a second rise in the pan before baking.
• Keep the dough covered so it doesn’t dry out-use a bowl big enough for it to grow about 4-6 times in size.
• If your kitchen is warm, watch the dough so it doesn’t over-rise and lose its shape.

Fixing Common Pan Pizza Problems

Mistakes can happen, but most pan pizza problems are easy to fix. Here are ways to solve some frequent issues:

Crust Not Crispy?

• Make sure you use enough oil in the pan.
• Preheat your oven fully and use high heat.
• Don’t overload with watery toppings. Cook veggies and meats first.
• If the bottom isn’t browning, crisp it on the stove for a minute or two after baking.

Dough Stuck to the Pan?

• Generously oil the bottom and sides of the pan before adding the dough.
• If you’re using a cast iron skillet, a well-seasoned one sticks less. If using a light pan, add a sprinkle of semolina or cornmeal for extra insurance.

Crust Too Thick or Thin?

• If your crust is too thick, use less dough for your pan size, or spread it in a bigger pan.
• If too thin, add more dough or use a smaller pan.
• Let the dough rise properly for the best texture, and tweak your batch until you find your favorite thickness.

Common Pan Pizza Questions

Here are answers to some things people often wonder when making pan pizza for the first time:

Can I Use Store-Bought Dough?

Yes! While homemade dough gives the best result, store-bought dough still works when you’re in a hurry. Let it warm up to room temperature so it’s easier to stretch, then oil your pan and shape as usual. The texture might be a little different, but it will still be tasty and crisp.

Is a Cast Iron Skillet Required?

Cast iron is the top choice for a crisp crust, but you can get good results with any sturdy, oven-safe pan. Just make sure to use enough oil and a pan that can handle high temperatures. If the crust isn’t quite as crunchy or fried as cast iron would make it, you can finish it on the stovetop to help.