I cannot stress enough how much I wish I were not just finishing this pizza for the third time this week but eating it for the very first time again. I don’t know that I’ve ever made a recipe that’s more instantly, deeply gratifying than this crispy-crusted, pillowy-soft pan pizza. It’s what my family has been asking me to make for years and years, and I’m so glad I finally landed on a technique that creates something truly special with so little fuss. But it comes with a warning: Once you figure out how to do this, you might not ever be the same.

There are only two things to know to achieve pizza nirvana: The first is that you’re going to be using a well-oiled cast-iron skillet (or another heavy oven-safe pan) to achieve the crust, which will be the crispy, almost-fried base that makes this taste like a restaurant pizza. Secondly, it’s all about the pizza dough hydration, or water content. This dough has more water than most, making it looser, more pliable, and much easier to work with. You won’t need to do any fancy tossing or stretching; the dough will practically melt into the pan, forming a perfect circle.

From there, you’ll add your toppings and bake it until the cheese is bubbling and the crust is golden brown. I love a classic mozzarella and tomato sauce pizza, but this recipe is fantastic with anything you want to add: pepperoni, mushrooms, peppers, or even a white pizza with garlic and herbs. There are no wrong answers when it comes to pan pizza.

The dough comes together quickly with a stand mixer, and then you just let it rise until it’s ready to be stretched into the pan. It really is that simple. This recipe serves one very hungry person or two moderately hungry people with a single 10-inch skillet. If you want to make more, you can double the recipe and use two pans or a larger, rectangular pan. Just make sure it’s heavy and oven-safe.

I’ve tested this with multiple different brands of cast-iron skillets, from my trusty Lodge to a newer Finex, and all have produced excellent results. The key is simply that it’s a heavy pan that can hold and transfer heat evenly. Don’t be afraid to give this a try; it’s easier than you think and more delicious than you can imagine.

Simple Crispy Pan Pizza

Yields: 1 (10-inch) pizza
Prep time: 20 minutes, plus 1.5 to 2 hours rising
Cook time: 20-25 minutes

For the Dough:

• 1 ½ cups (180 grams) all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon instant or active dry yeast
• 1 cup (240 ml) warm water (105-115°F / 40-46°C)
• 1 tablespoon olive oil, plus more for the pan

For the Pizza:

• 1 tablespoon olive oil
• ½ cup (120 ml) tomato sauce (marinara or crushed tomatoes)
• 1 cup (112 grams) shredded mozzarella cheese
• Optional toppings: pepperoni, sliced mushrooms, bell peppers, etc.
• Pinch of red pepper flakes (optional)
• Fresh basil, for garnish (optional)

Directions:

1. Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and yeast. Add the warm water and 1 tablespoon olive oil. Mix on low speed until a shaggy dough forms, about 2-3 minutes. Increase speed to medium-low and continue to mix for 5-7 minutes, until the dough is smooth and elastic. It will be very sticky.
2. First Rise: Lightly oil a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let rise in a warm place until doubled in size, about 1.5 to 2 hours, or up to 3 hours in a cooler environment. Alternatively, you can refrigerate the dough for 8-24 hours for a slower, colder rise that yields more flavor. Bring to room temperature for 30 minutes before proceeding.
3. Prep the Pan: When the dough has almost finished rising, preheat your oven to 475°F (245°C). Add 1 tablespoon of olive oil to a 10-inch cast-iron skillet or another heavy, oven-safe pan.
4. Stretch the Dough: Gently transfer the risen dough to the oiled skillet. Using your fingertips, gently press the dough out towards the edges of the pan. It will be very soft and stretchy. If it resists, let it rest for 5-10 minutes, then continue pressing. You want to get it as close to the edges as possible.
5. Add Toppings: Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle with mozzarella cheese and any additional toppings you desire.
6. Bake the Pizza: Place the skillet directly in the preheated oven. Bake for 20-25 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and lightly browned.
7. Serve: Carefully remove the pizza from the oven. Let it cool in the pan for 2-3 minutes before transferring to a cutting board. Slice and serve immediately. Garnish with fresh basil and red pepper flakes, if using.