By: Alison

There are an awful lot of pizza recipes on this site, and there have been for a very long time — a classic thin-crust, a quick weeknight sheet pan, a focaccia-adjacent, a deep-dish, a flatbread, a classic sicilian, a quick pizza dough, a better quick pizza dough, and even the bagels that share a dough with one of the pizza recipes. Many are deeply beloved and highly recommended, but for me, if I had to pick just one, this would be it. This is the pizza I make the most by a long shot, the one I turn to again and again.

I wish I could tell you I invented it, but I’ve been making it and variations of it for so long, I don’t even remember where the concept came from. Maybe it was a trip to Italy, maybe it was a blog, maybe it was a cookbook. I don’t know. All I know is that if you like a chewy, bubbly, crispy-edged, easy-to-make, ready in an hour or two pizza that you can top with anything you want (or just a little cheese, as I’ve shown here), this is the one for you.

The dough is a simple one (though I’ve included a sourdough version for the enthusiasts), and it doesn’t require a mixer. You can let it rise for an hour, or you can refrigerate it for a day or two and cook it later. The biggest game-changer is how you cook it. Instead of preheating a pizza stone (which I still do from time to time, but not for this recipe), you simply place the dough into a cold, oiled pan (often a cast iron, but I’ve also had success in a heavy-bottomed, light-colored stainless steel pan), where it will absorb the oil as it slowly comes up to temperature. This yields an impossibly crisp, bubbly crust.

I hope you try this. It’s a really fun one, and so, so delicious.

Simple Crispy Pan Pizza

Yields 1 (9- to 10-inch) pan pizza
Prep time: 20 minutes, plus 1 to 2 hours of rising time
Cook time: 15 to 20 minutes

For the dough:

• 1 ½ cups (360 ml) lukewarm water
• 2 teaspoons (8 grams) active dry yeast
• 1 tablespoon (12 grams) granulated sugar
• 1 ½ teaspoons (9 grams) fine sea salt
• 3 ½ cups (455 grams) all-purpose flour, plus more for dusting
• 2 tablespoons olive oil, plus more for the pan and drizzling

For the pizza (one 9- to 10-inch pan pizza):

• ½ cup (120 grams) crushed tomatoes or your favorite tomato sauce
• 4 ounces (115 grams) low-moisture mozzarella, shredded or fresh mozzarella (drained and blotted dry)
• Optional toppings: pepperoni, mushrooms, olives, peppers, onions, cooked sausage, fresh basil, red pepper flakes

Make the dough:

1. In a large bowl, whisk together the lukewarm water, yeast, and sugar. Let stand for 5 minutes, until foamy.
2. Stir in the salt, then gradually add the flour, mixing until a shaggy dough forms. You can use a wooden spoon or your hands.
3. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes, until smooth and elastic. If it’s too sticky, add a little more flour, one tablespoon at a time.
4. Transfer the dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place for 1 to 2 hours, or until doubled in size. (Alternatively, you can refrigerate the dough for 1 to 2 days after the first rise. Let it come to room temperature for at least 30 minutes before proceeding.)

Assemble and bake the pizza:

1. Preheat your oven to 450°F (230°C) with a rack in the center.
2. Add 1 to 2 tablespoons of olive oil to a 9- or 10-inch cast-iron skillet or other heavy-bottomed, oven-safe pan. Gently transfer the dough to the pan, turning to coat the bottom and sides with oil. Press the dough out to fill the bottom of the pan, working from the center outwards. If it resists, let it rest for 5 to 10 minutes and try again. The dough should come up the sides of the pan slightly.
3. Spread the crushed tomatoes evenly over the dough, leaving a small border for the crust. Top with mozzarella and any other desired toppings. Drizzle lightly with olive oil.
4. Place the pan directly on the center oven rack. Bake for 15 to 20 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly. The exact cooking time will depend on your oven and toppings.
5. Carefully remove the pizza from the oven. Let it cool in the pan for a few minutes before transferring it to a cutting board. Slice and serve immediately.

Do ahead: The dough can be made 1 to 2 days in advance and refrigerated after its first rise. Let it come to room temperature for 30 minutes before proceeding with the recipe.

To make with sourdough: Omit the yeast and sugar. Use 180 grams (¾ cup) active sourdough starter instead of the yeast-water mixture. Combine starter with water, then add flour and salt. Knead for 7 to 10 minutes. Let rise at room temperature for 3 to 4 hours, or until doubled. Proceed with the recipe as written. You can also refrigerate it for a day or two after the bulk rise.