I have a mixer with a dough hook. Is there any reason I shouldn’t give it like a 10 minute knead it if I have the time and equipment? Is there any advantage to kneading it if you can with minimal effort? Thanks in advance.
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Simple Crispy Pan Pizza
There are some cooking projects that you just can’t escape in life, even if you’re, say, on an island with no intention of doing any cooking for a long while. (I did say some, not all. Some, a lot, are avoidable.) Case in point: Pizza, and especially this Crispy-Edged Spinach Pizza from 2013, has made its way onto our dinner table with a frequency that suggests, perhaps, that my family really likes it. And I, well, I’m the cook. So you see my predicament.
But! I am also a creature of habit and, crucially, a creature of “how can I make this even easier?” This is the story of this simple crispy pan pizza, which takes everything I love about my spinach pizza (crispy bottom and edges, chewy interior, simple topping) and pares it down so you can make it, too, even if you are not, like me, chained to the stove. (Kidding! Sort of.)
The main changes are the dough and the pan. For dough, I’m using a quicker, no-knead dough that requires no mixer, no fuss, and develops its flavor and texture with a longer fermentation. It’s also a high-hydration dough, which helps create that amazing crispy bottom. For the pan, I’m using a round 10-inch cake pan, which is just the right size for a smaller, thicker crust that still gets super crispy. (You can also use a 9-inch cast-iron skillet, or even a 9×13-inch baking dish for a thinner crust, as noted below in the recipe.)
The toppings are minimal, to let the crust shine. A simple tomato sauce, mozzarella, and a sprinkle of dried oregano are all you need. But don’t let that stop you from adding your own favorites. Sautéed mushrooms, caramelized onions, pepperoni, or even that spinach from my original recipe would be fantastic additions.
So, next time you’re craving pizza, but don’t want to mess with a fussy recipe, give this simple crispy pan pizza a try. It’s a weeknight lifesaver, and it’s sure to become a family favorite.
Simple Crispy Pan Pizza
Yields: One 10-inch pizza (serves 2-3)
Prep time: 20 minutes (plus 12-24 hours for dough)
Cook time: 20-25 minutes
Ingredients:
For the dough:
- 1 ½ cups (180g) all-purpose flour
- ¾ teaspoon instant or active dry yeast
- ¾ teaspoon fine sea salt
- ¾ cup (180ml) lukewarm water
- 1 tablespoon olive oil, plus more for the pan
For the pizza:
- ½ cup (120ml) simple tomato sauce (store-bought or homemade)
- 1 cup (115g) shredded low-moisture mozzarella cheese
- ½ teaspoon dried oregano
- Pinch of red pepper flakes (optional)
Instructions:
- Make the dough: In a medium bowl, whisk together the flour, yeast, and salt. Add the lukewarm water and 1 tablespoon olive oil. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Cover the bowl tightly with plastic wrap and let it rise at room temperature for 12 to 24 hours, or until doubled in size and bubbly.
- Prepare the pan: Generously grease a 10-inch round cake pan (or 9-inch cast iron skillet or 9×13-inch baking dish for a thinner pizza) with 2 tablespoons of olive oil. Pour the dough into the prepared pan. With oiled hands, gently press and stretch the dough to cover the bottom of the pan. It’s okay if it doesn’t reach the edges perfectly; you can stretch it again after a short rest.
- First rise in pan: Cover the pan with plastic wrap or a kitchen towel and let the dough rest for 30 minutes to an hour. During this time, the dough will relax and become easier to stretch.
- Preheat oven: While the dough rests, preheat your oven to 450°F (230°C) with a rack in the lower-middle position.
- Stretch and top: After the rest, gently stretch the dough again, pressing it all the way to the edges of the pan. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle with mozzarella, dried oregano, and red pepper flakes (if using).
- Bake: Place the pan directly on the oven rack and bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
- Serve: Carefully remove the pizza from the oven. Let it cool in the pan for 5 minutes before carefully sliding it onto a cutting board. Slice and serve immediately.
Do ahead: The dough can be made up to 3 days in advance and stored in the refrigerator after the initial rise. Bring it to room temperature for about an hour before proceeding with step 2.
