In reply to Laurie.
Ooh I love that you had success with a GF version! I’ll have to give it a go.
version ai :
Simple Crispy Pan Pizza
I’ve written about pizza on Smitten Kitchen many times over the years: my first one with store-bought dough that I topped simply. Garlic knots that you could turn into a pizza crust. A Neapolitan-style pizza that required special equipment (stone/steel) and an overnight dough. A thin-crust pizza that didn’t require any special equipment but did still require a no-knead dough and an overnight rest. Even a stovetop pizza that came out so well, you could fool someone into thinking it was from a delivery place. Today, however, is not about the very best pizza or the fanciest pizza, it’s about a very delicious and fuss-free pizza that doesn’t require any special equipment, a preheated oven, or even yeast.
Instead, this pizza is made with baking powder and baking soda, giving you a crust that’s tender, chewy, and gloriously crispy around the edges and on the bottom. I use a 9-inch cast-iron skillet (which makes a fairly thick pizza), but any oven-safe skillet or baking dish of a similar size will work.
But the real secret to its success is that the pizza gets transferred to a hot oven, but the oven wasn’t preheated. Wait, what? Bear with me: We put the pizza (with all its toppings) in a cold oven and then turn the heat up. What happens is that it gives the dough just a few more minutes to rise while the oven comes up to temperature. After 20-25 minutes, you’ll have a pizza with a perfectly cooked crust, a gooey, cheesy top, and a little caramelization on the edges of the cheese — aka, heaven.
This is a small pizza, designed for 1 to 2 people as a meal. If you want to make it for a bigger crowd, you could double the recipe and use a 12-inch cast-iron skillet instead. You’d need to cook it for about 5-10 minutes longer, but your guests will thank you.
Simple Crispy Pan Pizza
Ingredients
For the dough:
- 1 cup (125 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 tablespoons olive oil, plus more for the pan
- 1/2 cup (120 ml) lukewarm water
For the toppings:
- 1/2 cup (120 ml) pizza sauce
- 4 ounces (115 grams) shredded mozzarella cheese
- Your favorite toppings (e.g., sliced pepperoni, mushrooms, bell peppers)
Instructions
- Make the dough: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add 2 tablespoons of olive oil and the lukewarm water. Stir with a spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 2-3 minutes until smooth. If the dough is too sticky, add a tiny bit more flour.
- Prepare the pan: Drizzle 1 tablespoon of olive oil into a 9-inch cast-iron skillet or other oven-safe pan. Transfer the dough to the pan and use your fingertips to press it evenly into the bottom and slightly up the sides of the skillet.
- Add toppings: Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle with mozzarella cheese and your desired additional toppings.
- Bake the pizza: Place the skillet with the pizza into a cold oven. Turn the oven to 450°F (230°C) and bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and lightly caramelized at the edges.
- Serve: Carefully remove the skillet from the oven. Let the pizza cool for a few minutes before slicing and serving.
Notes
- Pan alternatives: If you don’t have a 9-inch cast-iron skillet, you can use any similarly sized oven-safe pan, such as a round cake pan, a square baking dish, or a pie plate. Adjust baking time as needed if your pan is significantly different in thickness or material.
- Doubling the recipe: To make a larger pizza, double the dough and topping ingredients and use a 12-inch cast-iron skillet. Increase baking time to 25-30 minutes.
- Gluten-free option: I have not tested this recipe with gluten-free flour. If you try it, please share your results in the comments!
