By: switzerland tour packages from india

Today is a very good day for a very good pan pizza. And if that sounds like too much work or too much fuss, I promise it is not. This comes together easily, in one pan, without a fuss, and is crunchy-bottomed, chewy-centered, and just as good, if not better, than anything you’ll get out of a pizza box.

The dough is a minimal-knead dough. It takes less than 10 minutes from start to rest and rise, and a significant portion of that time is washing your hands, wiping your counter, gathering ingredients, and walking from your flour canister to your mixing bowl. I use a slightly-wet dough because it yields a more tender, open crumb, but it means that you might want to oil your hands or use a dough scraper for a couple of quick turns in the bowl to make sure it’s evenly mixed. It rests for 2 hours, then gets transferred into an oiled 10-inch cake pan or cast iron skillet, and then stretches over the next 30 minutes in two more short increments into the corners. If you’re familiar with focaccia-making, it’s a very similar technique.

Then, the fun part: toppings! For the sauce, I just use a 14.5-ounce can of crushed tomatoes, seasoned simply with salt and a pinch of oregano, which I usually do with my sheet pan pizza. For cheese, I use mozzarella. I like a low-moisture, whole-milk mozzarella block (not fresh, which gives off too much water) that you grate yourself, as the pre-grated stuff often comes with an anti-caking agent that prevents it from melting as smoothly. But you know, use what you like, it’s your pizza! I like pepperoni but sometimes use sausage, mushrooms, or just make it plain cheese. You do you. This recipe gives you the blueprint.

Then it bakes for 20 minutes, is lifted out of the pan, and slid back into the oven, directly on the rack for a couple of minutes to get that gloriously crisp underside. That’s it! It’s ready to slice and eat, and I promise you’ll be making it again soon.

Printer-Friendly Recipe

Simple Crispy Pan Pizza

Makes one 10-inch pizza (serves 2 to 3)

• 1 1/2 cups (190 grams) all-purpose flour
• 1 1/2 teaspoons (9 grams) fine sea salt
• 1/2 teaspoon (2 grams) instant or rapid-rise yeast
• 1 teaspoon (4 grams) granulated sugar
• 1/2 cup + 2 tablespoons (150 ml) cool water
• 2 tablespoons (28 ml) olive oil, plus more for the pan

For the sauce:

• 1 (14.5 ounce) can crushed tomatoes
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon dried oregano

For the toppings:

• 6 ounces low-moisture, whole-milk mozzarella, grated (about 1 1/2 cups)
• 2 ounces pepperoni (about 1/2 cup), or other toppings (e.g., sliced mushrooms, cooked sausage, chopped peppers)

1. Make the dough: In a medium bowl, whisk together flour, salt, yeast, and sugar. Add the water and 2 tablespoons olive oil and stir with a spoon or your hands until well combined and no dry spots remain. It will be shaggy and sticky. Cover with plastic wrap and let rise in a warm spot for 2 hours, or until doubled.
2. Prep the pan: Lightly coat the bottom and sides of a 10-inch cake pan or cast iron skillet with olive oil. I like to use a solid tablespoon for this to ensure the sides are coated well.
3. Shape the dough: Gently deflate the dough and transfer it to the prepared pan. Press the dough lightly to flatten it. It will shrink back; don’t force it. Cover with plastic wrap and let rest for 15 minutes. After 15 minutes, uncover and gently press the dough again, easing it closer to the sides of the pan. Cover again and rest for another 15 minutes. After the second rest, uncover and gently press the dough into the corners and up the sides of the pan, stretching it to fit completely. This time, it should hold its shape.
4. Add toppings: Spread the crushed tomatoes over the dough, leaving about a 1/2-inch border. Season with 1/2 teaspoon salt and 1/4 teaspoon oregano. Sprinkle the mozzarella evenly over the sauce, then arrange the pepperoni or other toppings.
5. Bake: Heat your oven to 450 degrees. Place the pan directly on the middle rack and bake for 20 to 25 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
6. Crisp the bottom: Carefully remove the pizza from the pan (a thin spatula can help release the edges and slide it out). Place the pizza directly on the oven rack and bake for an additional 2 to 4 minutes, or until the bottom crust is deeply golden and crispy.
7. Serve: Transfer the pizza to a cutting board, let it rest for a minute or two, then slice and serve immediately.

Do ahead: The dough can be made one day in advance, covered and refrigerated, but it may not rise as quickly. Remove from fridge 2 hours before using. Or, you can stretch the dough into the pan, top it, and bake it within an hour or two. I have not tried making and freezing this for later.