Pan Pizza Recipe
3 hours 25 minutes
FOR THE DOUGH:
- 1 (1/4 ounce package) active dry yeast
- 1 3/4 – 2 cups bread flour
- 3/4 cup warm water (105-110F degrees)
- salt to taste
- 2 tsp olive oil
Step by Step Instructions
FOR THE DOUGH:
- In a large bowl, stir together yeast, 1 tablespoon of flour, and 1/4 cup of warm water. Let sit for 5 minutes or until mixture looks foamy. Stir in the remaining water, salt, and olive oil. Add flour, 1/2 cup at a time, until dough pulls away from the side of the bowl.
- Knead dough on a light floured surface until it becomes a soft, smooth, and elastic ball of dough. Loosely cover the bowl with a cloth and let rise in a warm place until doubled in size, about 1 hour.
- For The Overnight Method: Place dough in a covered container and let rise in the refrigerator overnight.
- After the first rising of the dough or right after removing the dough from refrigerated overnight rising, place 2-3 tablespoons olive oil in a 10 inch or 10 1/2 inch cast iron pan and put the dough ball in the pan. Lightly press the dough down into the oil and spread it to the sides of the pan. Cover with a cloth and let sit in a warm area for 2 hours.
- FOR THE PIZZA ON A GAS TOP:
- Roll out the pizza dough. Divide the dough in half. Lightly flour your counter and then press or roll one piece of the dough into a round that’s slightly smaller than the skillet you will be using — you will need a 10 or 12-inch cast iron, stainless steel, or nonstick skillet.
- Heat the skillet. Place the skillet over medium-high heat and add a teaspoon or two of the oil. You want just enough oil to slick the bottom of the pan. Heat until the oil is shimmering.
- Cook the pizza for 1 minute. Transfer the round of pizza dough to the pan. Cook until you see large bubbles forming on top and the underside shows golden spots, about 1 minute. You can deflate the bubbles with the edge of your spatula — or leave them! They’ll turn into crispy bits once you flip the pizza.
- Flip the crust and add toppings. Use a flat spatula to flip the pizza dough. Immediately top with a few spoonfuls of sauce, a generous sprinkle of cheese, and other toppings.
- Cover and reduce the heat to medium. Cover the skillet and reduce the heat to medium. This helps the cheese melt and prevents the bottom of the pizza from burning.
- Cook the pizza for another 4 to 5 minutes. After 4 minutes, peek under the lid and see if the cheese has melted. Cover and continue cooking if needed; adjust the heat as needed to make sure the bottom gets golden-brown but doesn’t burn. The pizza is ready as soon as the cheese has melted to your liking.
- Transfer to a cutting board and enjoy it! Transfer the pizza to a cutting board with the spatula and let it cool slightly before slicing and serving. Meanwhile, start cooking the other pizza with the remaining dough, sauce, and toppings.
- If preparing in the oven: Preheat oven to 550F/288C degrees.
Lightly press down on the dough in the pan to release any air bubbles that may have formed while rising and to push dough closer to the edge of the pan. Spread sauce over top of the dough to the edge of the pan. Top with cheese and desired amount of vegetable and/or meat items.
- Bake for 15 minutes, or until the bottom of the crust is a golden brown and the cheese is fully melted and lightly brown.
Top with fresh chopped basil, if desired. Remove pizza to a cutting board, cut into 6-8 slices, and enjoy!