possible to use recently-fed sourdough starter instead of the yeast?s
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Simple Crispy Pan Pizza
Happy new year! I’m still easing into things, but also, my brain has been taken over by the sudden craving to make a crispy, chewy pan pizza at home. I have a long-standing fascination with thin-crust and even New York-style pizza, but there’s something about a fluffy, oil-fried crust that really hits the spot.
The beauty of pan pizza is that it doesn’t require a pizza stone, or any special equipment. Just a good cast iron skillet or an oven-safe nonstick pan. The process is simple: press dough into an oiled pan, let it rise, top it, and bake. The result is a thick, airy crust with a deep golden, almost fried bottom. Pure comfort food.
I’ve kept the toppings classic here with a simple tomato sauce and plenty of mozzarella, but feel free to get creative. Pepperoni, mushrooms, onions, or even some fresh basil after baking would be fantastic additions. The key is to not overload it so the crust can crisp up beautifully.
This recipe uses a quick dough, but if you have a favorite overnight dough, that would work wonderfully too. The longer the ferment, the more flavor the crust will develop. Either way, you’re in for a treat.
Let me know if you make it, and what your favorite toppings are!
Simple Crispy Pan Pizza
Makes one 9- or 10-inch round pizza
Ingredients
- 1 1/4 cups (300 ml) warm water (105-115°F or 40-46°C)
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 3 cups (360 grams) all-purpose flour, plus more for dusting
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons olive oil, plus more for the pan and drizzling
- 1/2 cup (120 ml) pizza sauce or crushed tomatoes
- 1 1/2 cups (170 grams) shredded mozzarella cheese
- Optional toppings: pepperoni, sliced mushrooms, fresh basil
Instructions
- Make the dough: In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add the flour and salt to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms. Add 2 tablespoons of olive oil and knead gently in the bowl for 2-3 minutes until the dough comes together. It will be sticky.
- Cover the bowl with plastic wrap or a damp cloth and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Prepare the pan: Drizzle 2-3 tablespoons of olive oil into a 9- or 10-inch cast iron skillet or oven-safe nonstick pan.
- Shape the pizza: Gently deflate the risen dough and transfer it to the oiled pan. Using oiled hands, press the dough out to the edges of the pan. If it springs back, let it rest for 5-10 minutes, then continue pressing until it reaches the edges.
- Cover the pan loosely with plastic wrap or a damp cloth and let it rise for another 30 minutes to an hour, until visibly puffy.
- Preheat oven and top pizza: While the dough is doing its second rise, preheat your oven to 475°F (245°C).
- Remove the cover from the dough. Spoon the pizza sauce over the dough, leaving a small border for the crust. Sprinkle evenly with mozzarella cheese and any other desired toppings. Drizzle a little extra olive oil over the crust edge.
- Bake: Transfer the pan to the preheated oven and bake for 18-25 minutes, or until the crust is deep golden brown and the cheese is bubbly and slightly browned in spots.
- Serve: Carefully remove the pizza from the pan (a thin spatula can help release it) and transfer to a cutting board. Let rest for a few minutes before slicing and serving. Enjoy!
