The recipe’s emphasis on a no-knead dough that doesn’t get soggy is a game-changer. I’ve struggled with floppy, undercooked crusts before, so the idea of a thick, crispy base that can hold up to generous toppings without turning into a mess is incredibly appealing. It sounds like this method truly simplifies homemade pizza without sacrificing that satisfying texture.
version ai :
Simple Crispy Pan Pizza
Italians are probably reading this like “she did what?” I actually don’t know. I didn’t read anything when making pan pizza. I just wanted pizza, and I wanted it to be crispy on the bottom and chewy up top and not too much fuss, and I think that’s what I have for you here.
A few weeks ago, I posted a photo on Instagram and asked what else I could make with my sourdough starter. I was trying to not just make bread every day. The overwhelming response was pan pizza, and since I also saw that Bon Appetit had posted a recipe, I figured I’d be safe following a very similar method with my own starter. It was a good idea, as it turns out. So good, I think it might be my favorite way to make pizza at home now. My husband, who is very particular about pizza, agreed.
This pan pizza is the best of all worlds:
- Crispy golden crust, almost fried, on the bottom
- A puffy, chewy, yeasty, bread-like crust up top
- Quick-ish to put together, with 1 to 2 hours of bulk ferment time (so, longer than takeout, shorter than sourdough bread), or it can sit longer or overnight
- Less fussy than trying to roll and stretch a regular pizza dough, and easier to top
- No pizza stone, no special equipment, just a 9 or 10-inch skillet
- A weeknight meal, totally.
I am sharing both a sourdough and a commercial yeast version below. You can use either. The sourdough version adds a bit more tang; the commercial yeast version is a bit fluffier. Both are fantastic.
Simple Crispy Pan Pizza
Makes one 9- or 10-inch pizza, serving 2 to 3
Pizza dough, adapted from Bon Appetit
For the pizza:
- 2 tablespoons olive oil, divided, plus more for the bowl
- 3/4 to 1 cup (3 to 4 ounces) shredded low-moisture mozzarella
- 1/4 cup pizza or tomato sauce
- Flaky sea salt (optional)
- Optional toppings: mushrooms, pepperoni, etc.
Sourdough Pizza Dough:
- 1/4 cup (60 grams) fed, active sourdough starter
- 1 1/4 cups (300 grams) warm water
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon (6 grams) fine sea salt
Commercial Yeast Pizza Dough:
- 1/2 teaspoon active dry or instant yeast
- 1 1/4 cups (300 grams) warm water
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon (6 grams) fine sea salt
Make the dough: In a large bowl, dissolve the sourdough starter or yeast in the warm water. Add the flour and salt. Mix with a spoon or your hands until a shaggy dough forms, and no dry flour remains. Drizzle a little olive oil over it, turn to coat, and cover with plastic wrap or a lid. Let rest at room temperature for 1 to 2 hours for commercial yeast, and 2 to 3 hours for sourdough, or until nearly doubled. If you’re not making it right away, you can place it in the fridge for up to 3 days (it will continue to ferment slowly there), bringing it to room temperature (about 1 hour) before cooking. Some say that up to 24 hours of cold proofing is the sweet spot for flavor, but I haven’t tried it.
Prep for baking: Drizzle 1 tablespoon olive oil in the bottom of a 9- or 10-inch cast iron or oven-safe skillet. Scrape the dough into the skillet and use your oiled hands to push and stretch the dough to the edges of the pan. It’s okay if it resists; let it rest for 10 minutes then push again. You want it to mostly cover the bottom of the pan. Cover with plastic wrap or a clean kitchen towel and let it rest at room temperature for another 30 to 60 minutes.
Preheat your oven to 450 degrees.
Top the pizza: Once the dough has rested, top with half the mozzarella, then sauce, then the remaining mozzarella. If using, add additional toppings (pepperoni, mushrooms, etc.). Drizzle remaining 1 tablespoon of olive oil all over the top of the pizza. If desired, sprinkle with flaky sea salt.
Bake the pizza: Bake for 18 to 22 minutes, or until the cheese is bubbling and starting to brown, and the crust is deeply golden brown. Let cool in the pan for 5 minutes, then use a sturdy offset spatula to lift it from the pan onto a cutting board. Slice and serve.
Do ahead: Dough can be made up to 3 days in advance and stored in the fridge. Bring to room temperature before stretching into the pan.
