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Simple Crispy Pan Pizza
This recipe is from my
Smitten Kitchen Every Day
cookbook. It is my favorite weeknight pizza dough. It’s no-knead, high-hydration (so, a little shaggy), and I make it right in a highly-oiled 9×13 pan that makes for a fantastic crackly bottom crust. The dough needs a little time to rise, but it needs little attention (no stretching or shaping!), so it’s easy to fit into a weeknight schedule if you’re around. It’s one of those recipes you get excited about for Tuesday night, not just Friday.
Simple Crispy Pan Pizza
Over the years, the internet has become very excited about “pan pizza” which is to say, a pizza baked in a regular cake pan (like a 9×13-inch) instead of on a pizza stone, steel, or freeform on a peel. This is probably because it is so much more accessible; you’re more likely to have a 9×13-inch pan than a pizza stone. But it is also because baking a pizza in a well-oiled pan yields a crust that’s almost deep-fried, unbelievably crispy. I’ve heard it described as a Detroit-style pizza, but I don’t know enough about regional pizza styles to confirm. What I do know is that I love it, and I’m so excited that this recipe from the cookbook is finally free for everyone.
This recipe uses a quick red sauce that’s simmered for 10 to 15 minutes, but if you’re using store-bought, I’d just season it with oregano and red pepper flakes and use it as is.
Simple Crispy Pan Pizza
Do ahead:
The dough can be refrigerated for up to 3 days (after the 10-minute rest). The sauce can be made 1 week ahead.
Toppings:
Pizzas are so personal! This recipe uses just cheese (a mix of fresh mozzarella, low-moisture mozzarella, and parmesan, usually) but it’s fantastic with anything from roasted mushrooms to broccoli rabe and sausage to anchovies. What you want to avoid on a pan pizza is toppings that release a lot of liquid, which will get trapped in the bottom crust and make it soggy. So, if you love fresh vegetables on pizza, I’d roast them first, or at least salt and drain them.
Simple Crispy Pan Pizza
Simple Crispy Pan Pizza
Yields:
1 (9×13-inch) pizza
Active time:
25 minutes
Total time:
4 1/2 hours
Ingredients
For the dough:
-
3
cups
(390 grams) all-purpose flour, plus more for dusting
-
2 1/4
teaspoons
instant or rapid-rise yeast
-
1 1/2
teaspoons
fine sea salt
-
1 1/2
cups
(355 ml) lukewarm water
-
1/4
cup
plus 1 tablespoon olive oil, divided
For the quick red sauce:
-
2
tablespoons
olive oil
-
2
cloves
garlic, minced
-
1/2
teaspoon
dried oregano
-
1/4
teaspoon
red pepper flakes, or more to taste
-
1
(28-ounce) can
whole peeled tomatoes, preferably San Marzano, crushed with your hands or chopped
-
1/2
teaspoon
fine sea salt, or more to taste
For the pizza:
-
1
batch
pan pizza dough
-
1/2
batch
quick red sauce (see above) or 1 1/2 cups prepared pizza sauce
-
6
ounces
low-moisture mozzarella, shredded
-
4
ounces
fresh mozzarella, cut into 1/2-inch cubes
-
2
tablespoons
grated parmesan cheese
-
1/4
teaspoon
dried oregano, or a generous sprinkle of fresh basil leaves (or both!)
-
Red pepper flakes, to serve (optional)
Instructions
Make the dough:
- In a large bowl, whisk together the flour, yeast, and salt. Add the water and ¼ cup olive oil and stir with a spoon until a sticky dough forms. Cover the bowl with plastic wrap and let rest at room temperature for 10 minutes.
- Uncover the bowl and, using a well-oiled rubber spatula (I use the last tablespoon of olive oil for this), fold the dough over on itself from the edges to the center a few times. Recover and let rise in the bowl until doubled in size, 2 to 3 hours, or for up to 3 days in the refrigerator. If you are going the refrigerator route, you can fold it once or twice more over the first 24 hours.
Make the sauce:
- Heat the olive oil in a small pot or wide pan over medium heat. Add the garlic, oregano, and red pepper flakes and cook, stirring, for 1 minute, until fragrant. Add the tomatoes and salt and bring to a simmer over medium-high heat. Reduce the heat to low and cook for 10 to 15 minutes, until the sauce is slightly thickened. Taste for seasoning and adjust if needed.
Make the pizza:
- Heat the oven to 450 degrees with a rack in the lower third. Lightly coat a 9×13-inch baking pan or quarter-sheet pan (half-sheet pan, if you’re doubling the recipe) with olive oil. Transfer the dough to the pan, turning it to coat all sides, and then gently stretch it out to the corners of the pan. If the dough resists stretching, cover the pan and let it rest for 10 to 15 minutes, then continue stretching.
- Spoon the sauce over the stretched dough, then top with the shredded mozzarella, fresh mozzarella, and Parmesan. Sprinkle with oregano.
- Bake for 20 to 25 minutes, until the crust is golden underneath and the cheese is bubbly and lightly browned. Transfer the pan to a rack and let cool for a few minutes before slicing and serving. Serve with red pepper flakes, if desired.
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723
thoughts on “Simple Crispy Pan Pizza”
723
thoughts on “Simple Crispy Pan Pizza”
Just made this for the umpteenth time! It really is my favorite weeknight pizza dough. So easy to work with and the result is perfection. Thank you Deb!
This is a lovely recipe, thank you. I tried it for the first time tonight. My pan is 10×15 so it resulted in a very thin crust and took only 15 minutes to bake. Next time I’ll scale it up to 1.25 recipe for a thicker crust.
This recipe is a keeper. I love a good pizza, but had given up on homemade crusts until I found this. This is the only dough recipe I use now and I’ve made it countless times with great success. Thank you!
This is a favorite! I’ve been making it for years and it always hits the spot. If you’re like me and can’t keep your oven at 450 with how hot it makes your apartment, 425 also works great, just takes a little longer.
I’ve been making this for over a year. It’s definitely my favorite. I’ve used a variety of toppings and all are good!
I can’t believe I’ve never commented on this one before, because I make this pizza at least once a month. It is truly foolproof, and everyone I’ve ever made it for has raved about it. Thank you for this recipe!
The “smitten kitchen everyday” cookbook is my most used cookbook and this recipe is in constant rotation. I love this recipe! It’s foolproof. I made it for my family on Thanksgiving weekend and served it with salad. A really great meal after all the heavy food. Thank you!
This recipe is a work horse! It is a delicious, reliable, no-fail weeknight dinner in my house. My kids love it, my husband loves it, and I love it. Thanks, Deb!
Is it possible to make the dough and then bake the pizza straight after? Or does it need the 2 hour rest?
Hi — no, you absolutely need the rise time. That’s what’s going to make it fluffy inside and not dense.
This recipe is hands down my favorite dough recipe. It’s so easy and so good, it takes so little effort for maximum results. Thank you Deb!!
Made this tonight for the first time and it came out perfectly! So crispy and light, and the perfect family dinner. Thank you!
Just want to add to the chorus of praise for this recipe. Deb, this is probably the recipe I’ve made the most from your site/books, and it always always works beautifully. It’s also endlessly adaptable. Thank you, thank you.
This recipe is a keeper. I love this recipe. It is my go-to for weeknight dinners and my children love it. It is always a huge hit. Thank you Deb!
My favorite pizza dough, hands down! It is so easy and delicious and it’s become my go-to. Thank you for this perfect recipe!
I’ve tried a few different pizza doughs from this site, and this one is the winner! So easy and delicious, and the pan helps for a crispy crust.
One of my favorite recipes! It’s the perfect weeknight pizza when you want something satisfying but relatively quick. I usually stick with the minimum 2 hr rise, but I’ve also done overnight in the fridge and it comes out great too! So simple and so delicious.
I’ve tried this dough a few times and it’s usually delicious. This time I’m thinking to use it as a base for focaccia, will keep you posted!
Another winner recipe! I have made this too many times to count and it’s always perfect. It’s a great weeknight dinner!
Thanks so much!
Absolutely adore this recipe! Made it 30+ times. Always turns out great. Thank you!
Made this today and it’s fabulous! I only had about 1.5 hours to let the dough rise but it still turned out lovely. For toppings, I used caramelized onions, fennel sausage, and provolone. Yum!
The best pizza recipe! I have made it countless times, sometimes letting it rise for 2 hours, sometimes letting it chill overnight in the fridge. Both work wonderfully and result in a delicious, easy, and satisfying meal. Thank you so much!
This is a delicious pizza that is also easy to make. I am on my second pan, I made an all-meat pizza with homemade meatballs, bacon, pepperoni, and sausage, as well as three cheeses. It looks delicious!
This is a great pizza, easy to make and delicious. I made one pepperoni and onion, and another plain cheese. It looks delicious and easy to make!
I’ve been making this recipe for a few years now and it’s a constant go-to in my house! It’s simple, delicious, and works every time. Thanks for such a great recipe!
This recipe is fantastic! It’s a definite staple in my household. So easy to put together for a weeknight meal and so satisfying. I’ve made it countless times now and it’s always perfect. Thanks for sharing this gem!
This is, by far, my favorite pizza dough recipe. It is so easy and so good, always turns out perfectly. Thank you for this gem!
This is my favorite pizza recipe! So easy, reliable, and delicious. My kids love it too. A true weeknight staple. Thank you!
The best pizza dough recipe. Foolproof and delicious. Thank you!
Reply
This recipe is a work horse! It is a delicious, reliable, no-fail weeknight dinner in my house. My kids love it, my husband loves it, and I love it. Thanks, Deb!
This is hands down my favorite dough recipe. It’s so easy and so good, it takes so little effort for maximum results. Thank you Deb!!
This is hands down my favorite pizza recipe! So easy and always delicious. I have made it countless times. My whole family loves it. Thanks so much, Deb!
One of my go-to recipes and my favorite pizza dough. So simple and delicious!
This recipe is a work horse! It is a delicious, reliable, no-fail weeknight dinner in my house. My kids love it, my husband loves it, and I love it. Thanks, Deb!
Hi — no. This is definitely one of those times where the recipe is what it is because it works. If you remove the oil from the pan, the bottom won’t be crispy.
Is it possible to bake this on a silicone baking mat on a sheet pan to avoid the oil? Or does it need the oil to achieve the crispy crust?
This recipe is a work horse! It is a delicious, reliable, no-fail weeknight dinner in my house. My kids love it, my husband loves it, and I love it. Thanks, Deb!
Made this tonight! So delicious! My 13 year old requested it be made for her birthday dinner this weekend. So simple for an amazing result. Thanks Deb!
This recipe is a work horse! It is a delicious, reliable, no-fail weeknight dinner in my house. My kids love it, my husband loves it, and I love it. Thanks, Deb!
This recipe is a work horse! It is a delicious, reliable, no-fail weeknight dinner in my house. My kids love it, my husband loves it, and I love it. Thanks, Deb!
Yes, absolutely! The dough will keep for 3 days in the fridge and makes a delicious pizza anytime.
Hi — It’s usually a bit much if I leave it longer, as it will be less crunchy on the bottom. But this is definitely a “to taste” area. You can always try it once and see!
Is there a point where the crust becomes too thick in a 9×13 pan? I was thinking of trying to double the recipe to get more of a “bread” like crust for a white pizza/focaccia, but I’m worried it’ll just come out dense. Is it too much dough?
Can this dough be made a day or two in advance and refrigerated?
This recipe is a work horse! It is a delicious, reliable, no-fail weeknight dinner in my house. My kids love it, my husband loves it, and I love it. Thanks, Deb!
This recipe is a work horse! It is a delicious, reliable, no-fail weeknight dinner in my house. My kids love it, my husband loves it, and I love it. Thanks, Deb!
This recipe is a work horse! It is a delicious, reliable, no-fail weeknight dinner in my house. My kids love it, my husband loves it, and I love it. Thanks, Deb!
Hi, so sorry, the recipe says 10 minutes from when you add the garlic, oregano and red pepper. Sorry about that confusing typo!