This foolproof pan pizza delivers everything you love about classic pan-style pizza: a thick, airy interior, a crispy golden base, and bubbly melted cheese right to the edges. Made with a simple no-knead dough and baked in a well-oiled pan, this recipe is approachable, reliable, and perfect for home cooks who want great results without complicated techniques.

Why You’ll Love This Recipe

This recipe requires no kneading, no stretching, and no transferring to a hot stone, making it ideal even for beginners. The long rest time develops deep flavor and structure naturally, while the pan-baking method ensures a crisp, fried-style crust with a soft and chewy center. It’s versatile, forgiving, and works beautifully with a variety of halal-friendly toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• 400 grams bread flour, plus extra for dusting
• 10 grams kosher salt
• 4 grams instant yeast
• 275 grams water, room temperature
• 8 grams extra-virgin olive oil

For the pan and topping:

• 3 to 4 tablespoons extra-virgin olive oil, for greasing pans
• 1 1/2 cups thick pizza sauce
• 340 grams full-fat, low-moisture mozzarella cheese, grated
• 2 ounces grated Parmesan or Pecorino-style cheese (optional)
• Fresh basil leaves, torn (optional)
• Halal-friendly toppings of choice such as vegetables or cooked chicken

Directions

1. In a large bowl, combine the flour, salt, yeast, water, and olive oil. Mix with your hand or a wooden spoon until no dry flour remains and a sticky dough forms.
2. Cover the bowl tightly and let the dough rest at cool room temperature for 8 to 24 hours, until doubled in size and bubbly.
3. Lightly flour a work surface and turn out the dough. Divide it into two equal portions.
4. Shape each portion into a smooth ball by tucking the edges underneath and rotating gently. Do not knead.
5. Pour 1 to 2 tablespoons of olive oil into each 10-inch cast iron skillet or round cake pan. Place one dough ball into each pan and turn to coat with oil.
6. Cover the pans and let the dough rest at room temperature for about 2 hours, until it spreads and nearly fills the pan.
7. Preheat the oven to 550°F (290°C) with a rack in the middle position.
8. Using your fingertips, gently press the dough to fill the corners of the pan and pop any large air bubbles.
9. Spread 3/4 cup of pizza sauce evenly over each dough, reaching all the way to the edges.
10. Sprinkle mozzarella evenly over the sauce, followed by any desired toppings.
11. Bake for 12 to 15 minutes, until the top is deeply golden and bubbly and the bottom is crisp.
12. Remove from the oven, sprinkle with grated hard cheese and basil if using, then transfer to a cutting board. Slice and serve immediately.

Servings and timing

This recipe makes 2 pan pizzas, each serving 2 to 3 people, for a total of 4 to 6 servings.
Preparation time is about 15 minutes of active work.
Resting and proofing time ranges from 10 to 26 hours.
Baking time is 12 to 15 minutes per pizza.

Variations

You can use a blend of melting cheeses such as provolone or mild cheddar in place of mozzarella. For a vegetable-forward pizza, try mushrooms, bell peppers, olives, or onions. For extra flavor, add a pinch of dried herbs to the sauce or drizzle the baked pizza with olive oil before serving.

Storage/Reheating

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in a skillet over medium heat to restore crispness, or warm in a 375°F (190°C) oven for 8 to 10 minutes. Avoid microwaving if possible, as it softens the crust.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated after shaping for up to 3 days before baking.

Do I need a cast iron skillet?

No, a heavy round cake pan works well, though cast iron provides the crispiest crust.

Can I use all-purpose flour instead of bread flour?

Yes, but the crust will be slightly less chewy.

Why is the dough so sticky?

High hydration is intentional and helps create an airy, open crumb.

Can I bake at a lower temperature?

You can, but the crust will be less crisp. Higher heat gives the best texture.

Is fresh mozzarella suitable for this recipe?

Fresh mozzarella is too moist and may make the pizza watery.

How do I prevent large bubbles?

Dock the dough gently with your fingertips before topping.

Can I freeze the dough?

Yes, shaped dough balls can be frozen and thawed overnight in the refrigerator.

What toppings work best?

Vegetables and fully cooked halal-friendly proteins work best.

Can I make just one pizza?

Yes, refrigerate the second dough ball and bake it within three days.

Conclusion

This foolproof pan pizza recipe proves that incredible homemade pizza doesn’t require special equipment or advanced skills. With a simple no-knead dough, a well-oiled pan, and a hot oven, you can create a deeply satisfying pizza with a crisp base, airy crumb, and rich flavor every time.

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