In reply to Greg.
It’s simply not needed (I resisted the pun, thank you) for this dough. You can use it to give yourself less work, but it only needs a minute.
version ai :
Simple Crispy Pan Pizza
January 17, 2024
If you, like me, find yourself looking for a little low-key cooking project to keep you busy on a cozy winter weekend, can I offer some pizza? I’m going to go ahead and say that I think pan pizza is the perfect at-home pizza. It doesn’t need a stone, a steel, a special peel or even a very hot oven. Just a regular old frying pan, a little patience, and a bit of oil for a deeply, wonderfully crisp crust. I can’t get enough of it.
I know, I know. I have a lot of pizza recipes on this site. I am aware. And I do hope you have favorites. This one isn’t so different from my pan pizza with blistered cherry tomatoes or the calzones (same dough, just folded over). But this version is the simplest, easiest, and most versatile yet. It uses a very tiny amount of instant or active dry yeast (I like to use active dry, it just needed a longer rise this way). It doesn’t even have to rise for very long, especially if your kitchen is warm. When you press it into the pan, it’s going to fight you, shrink back. Just cover it for 10 minutes and come back and try again; it will stretch much easier. Then you top it with whatever you wish. I like a simple tomato sauce and mozzarella (my forever favorite), but you can pile on toppings. You’ll just want to make sure the toppings aren’t too wet (I drain fresh mozzarella or use low-moisture), nor too heavy.
The best part is how it bakes. It begins on the stovetop over medium heat for about 3 to 5 minutes so the bottom gets golden and crispy. Then, without even needing to transfer it, it goes right into a hot oven (450 degrees) for another 10 to 15 minutes, where it bubbles, browns, and finishes cooking. The bottom crust is thick but tender with little pockets of oil, and impossibly, unbelievably crispy.
I hope you try it!
Printable recipe available here.
Simple Crispy Pan Pizza
Ingredients
- 1 1/4 cups (300 ml) warm water (105-115 degrees F)
- 1/4 teaspoon active dry or instant yeast
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for the pan and your hands
- 3 cups (380 grams) all-purpose flour
- For the topping: 1/2 cup tomato sauce (I use Muir Glen organic), 4 ounces (115 grams) low-moisture mozzarella, freshly grated or cut into small chunks. You can also add more toppings, such as mushrooms, pepperoni, fresh basil, etc.
Instructions
- Make the dough: In a large bowl, combine the warm water, yeast, salt, and 2 tablespoons olive oil. Add the flour and stir with a wooden spoon or a spatula until no dry spots remain and the mixture is uniformly shaggy. Cover the bowl with a lid, plastic wrap or a kitchen towel and let it rise in a warm spot for 1 to 2 hours, or until at least doubled in bulk. (If you’re using active dry yeast, as I did, this may take closer to 2-3 hours; instant yeast is faster. For a longer, colder rise, you can also place it in the fridge overnight. You’ll just want to give it 30-60 minutes on the counter to come to room temperature before stretching.)
- Preheat your oven: Place a rack in the center of your oven and preheat the oven to 450 degrees F.
- Stretch your dough: Pour 2 tablespoons of olive oil into a 10-inch cast iron skillet or oven-safe nonstick skillet. Gently scrape your dough into the skillet, coating it in the olive oil. Use oiled hands to gently press the dough into the bottom of the pan, working from the center outward. The dough will likely resist and shrink back; don’t worry about getting it to the edges perfectly right away. Cover the pan with a lid or a large plate and let the dough rest for 10 minutes. Return to the dough and this time, it should be much easier to press it to the edges of the pan.
- Add your toppings: Spread the sauce evenly over the dough, leaving about a 1/2-inch border. Top with the mozzarella and any other toppings you’re using.
- Cook your pizza: Place the skillet over medium heat on your stovetop for 3 to 5 minutes, or until you can see the edges of the crust turning golden and the bottom is lightly crisp. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the crust is deeply golden brown and the cheese is bubbly and browned in spots.
- Serve: Carefully slide the pizza out of the pan onto a cutting board. Let it rest for a few minutes before slicing and serving.
Do ahead:
The dough can be made one to two days in advance and kept in the fridge. Just bring it back to room temperature before stretching.
