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Foolproof Pan Pizza Recipe

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This foolproof pan pizza recipe creates a thick, airy crust with a crispy base and bubbly cheese using a no-knead dough. Perfect for beginners and pros alike, it delivers delicious, pizzeria-style results right from your kitchen.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 10 to 26 hours (including resting time)
  • Yield: 2 pan pizzas (4–6 servings total)
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 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
  • 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 (vegetables, cooked chicken, etc.)

Instructions

  1. In a large bowl, mix flour, salt, yeast, water, and olive oil until no dry flour remains and a sticky dough forms.
  2. Cover the bowl and let the dough rest at cool room temperature for 8 to 24 hours, until doubled in size and bubbly.
  3. Lightly flour a surface and divide dough into two equal portions. Shape each into a smooth ball by tucking the edges underneath.
  4. Oil two 10-inch cast iron skillets or round cake pans with 1–2 tablespoons olive oil each. Place a dough ball into each pan and coat with oil.
  5. Cover and rest at room temperature for 2 hours, until dough spreads and nearly fills the pan.
  6. Preheat oven to 550°F (290°C) with a rack in the middle position.
  7. Use fingertips to press dough to edges of the pan, popping any large bubbles.
  8. Spread 3/4 cup pizza sauce over each dough, then sprinkle with mozzarella and add toppings.
  9. Bake for 12–15 minutes, until the top is golden and bubbly and the bottom is crisp.
  10. Remove from oven, sprinkle with grated cheese and basil if using, slice, and serve immediately.

Notes

  • Use cake pans if you don’t have cast iron skillets.
  • For a lighter dough flavor, refrigerate for up to 3 days after mixing.
  • Do not use fresh mozzarella as it adds excess moisture.
  • Let dough warm to room temp before pressing into the pan if refrigerated.

Nutrition

Find it online: https://savorymomskitchen.com/foolproof-pan-pizza-recipe/