I feel like you might not know what to do with a simple crispy pan pizza recipe at the start of January, but I do: it’s the antidote for everything else. Holiday season burnout? Too much spending? Too many rich foods? Too many resolutions? Here’s a pizza that’s simple, cheap, incredibly satisfying, deeply customizable, and absolutely foolproof, and I am here for it.

I’ve been making this pizza for a couple years now. It started when a friend offered us some of her sourdough starter and because I am me, I got deep into trying to make it into every bread product. The sourdough sandwich bread came out great; the sourdough pizza came out dense and chewy and not what I want from a pizza at all, which is a crispier crust. After a few tries, I pivoted. I decided to try to build a pizza I loved for a crowd (or for a freezer full of leftovers) from the bread base I did love, my easy, no-knead focaccia with rosemary and flaky sea salt.

This is really the same dough, just spread thin, with a little oil in the pan to crisp up the bottom and give it a golden hue. The toppings are what you’d expect: a thin smear of tomato sauce, lots of melty cheese (I like a low-moisture mozzarella, like what you’d use for lasagna, and a scatter of parmesan for extra savoriness). You can add whatever you like — pepperoni, mushrooms, olives, basil (added at the end) — but don’t weigh it down too much. The trick to a crispy-bottomed pizza that holds its shape is not to pile it too high. Plus, the less toppings, the less fuss, the less money, and the more likely you’ll make it again and again.

I tend to go for a large 10×15-inch baking sheet, as I like the thinness of the crust you get from stretching it to fill it. However, if you want a slightly thicker, chewier pizza, you can use a 9×13-inch pan and it will be excellent. For a little comparison, the pizza in the bottom photo (the one with the pesto and mushrooms) was made in a 9×13-inch pan, and the top two with just sauce and cheese were made in a 10×15-inch sheet. Either will be delicious, just slightly different. This makes enough for a substantial family dinner or a lighter, more snack-y pizza for a crowd.

I think it goes without saying that if you’re trying to not spend money on takeout, homemade pizza is a pretty glorious way to do it. It might be simple, but it’s still special.

Simple Crispy Pan Pizza

Serves 4 to 6 people

If you don’t have a stand mixer, you can mix this dough by hand, but it will be a little messier. If you don’t have a large (10×15-inch) baking sheet, a 9×13-inch will make a slightly thicker, chewier pizza, which is also excellent. You can use a half-recipe of your favorite tomato sauce or a 14-ounce can of crushed tomatoes (drained of excess liquid), or even roasted tomatoes. We’ve added pesto, mushrooms, artichoke hearts, pepperoni — all have been wonderful. Don’t add too much, however, or the center will not crisp up in the same way. The quantities below are for one pizza, but you can double this recipe and make two pizzas at once.

For the dough:
400 grams (14.1 ounces or 3 1/3 cups) all-purpose flour
2 teaspoons (10 grams) fine sea salt
1/2 teaspoon (2 grams) instant yeast
320 grams (1 1/3 cups) cool water
2 tablespoons olive oil, plus more for the pan

For the topping:
1/2 to 2/3 cup tomato sauce
4 ounces (about 1 cup) low-moisture mozzarella, grated or thinly sliced
1 to 2 ounces (1/4 to 1/2 cup) parmesan, grated
Optional: pesto, mushrooms, pepperoni, fresh basil, or other toppings

Day 1: Make the dough

1. In the bowl of a stand mixer, combine flour, salt, and yeast. Add water and olive oil and mix on low speed with the dough hook until a shaggy, wet dough forms, about 2 minutes. The dough will look very wet and loose, not like a traditional bread dough, and that’s exactly right. (If mixing by hand, combine ingredients with a spoon or your hand until mostly cohesive, then stir and knead for about 2 minutes to bring it together into a very soft, wet dough. Keep your hands well-oiled if you can.)
2. Cover the bowl tightly with plastic wrap and let it rise at room temperature (about 70 degrees F) for 12 to 18 hours, or until it has more than doubled in volume and a few bubbles break the surface. If your kitchen is warmer, it will take less time; if cooler, more.
3. Once risen, gently scrape the dough onto a lightly floured counter. Gently fold the dough in half once or twice, then shape into a ball. Transfer to a lightly oiled bowl, turn to coat, cover tightly with plastic wrap and refrigerate for at least 12 hours or up to 3 days.

Day 2 (or 3 or 4): Bake the pizza

1. When you’re ready to bake, remove the dough from the fridge 2 to 3 hours before you want to make pizza.
2. Pour 2 tablespoons olive oil into a 10×15-inch baking sheet. Add the dough to the pan and use your fingertips to gently dimple and spread the dough across the bottom, trying not to tear it. It will want to spring back at first. If it resists, cover the pan with plastic wrap and let the dough rest for 15 minutes, then try again. Continue pressing and dimpling until the dough reaches the edges of the pan.
3. Once the dough is stretched, let it rest in the pan, uncovered, for 30 minutes to an hour while you preheat your oven to 450 degrees F (230 degrees C). A hot oven and hot pan are essential for a crispy crust.
4. Spread tomato sauce evenly over the top of the dough. Sprinkle with mozzarella, then parmesan, then any other toppings (if using).
5. Bake for 20 to 25 minutes, or until the cheese is melted and bubbling and the crust is a deep golden brown. If your pizza is getting too dark too quickly on top, you can turn the oven down to 425 for the last 5 to 10 minutes.
6. Remove from oven, let rest on the pan for 5 minutes, then slide the pizza onto a cutting board. Slice and serve immediately.