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I feel like I spent the last ten years trying to convince people that they too could make pizza. And if you\u2019ve been here a while, you know the many angles of my efforts: the pizza margherita<\/a> that taught me how to feel comfortable with a pizza stone; the pizza dough for dummies<\/a> that made it even easier; the homemade pizza for beginners<\/a> with even more handholding; the pizza with chile crisp<\/a> that had an easier-than-ever sauce; and most recently, the pizza bianca<\/a> with a dough so foolproof, it\u2019s been the only one I\u2019ve made for years. It\u2019s also my most popular pizza and it makes a fantastic crust, soft and bubbly in the middle, and lightly crisp underneath, but if you love crispy crust, you\u2019re never going to get a blistered-bottom pizza like you would from a hot wood-burning oven in your home oven. And I can\u2019t tell you the number of times people have been to my home, tasted my pizza, and declared they love it but they really, really love a crispier crust. My friend Deb (not that one) is one of these people. For her, I\u2019ve finally pivoted.<\/p>\n I feel a little sheepish about this because it took me so long to get here. Because a crispy crust, one made in a regular home oven, is already very much a thing<\/a>. Many of you have likely already been making it this way. But for those of us (me!) who haven\u2019t, and who have been clinging to dreams of blistering 900-degree pizza oven results in 500-degree ovens, this is the way. This is the simplest, most foolproof way to get a gloriously thick, beautifully bronzed, chewy-centered, and yes, crispy-bottomed pizza at home. It\u2019s also very hands-off. You don\u2019t need to preheat a stone, you don\u2019t need to shimmy it off a peel. You just press the dough into a pan, let it rise, top it, and bake it. It\u2019s a revelation.<\/p>\n There are many things that make this work:<\/p>\n If you don\u2019t have a round cast-iron pan, you can use a 9\u00d713-inch pan instead. The crust won\u2019t be quite as thick, and you\u2019ll need to adjust the bake time (it\u2019ll bake a bit faster, so keep an eye on it after 20 minutes) but it will still be delicious. If you don\u2019t have any of these, you can use a 10-inch cake pan, or even a smaller 9-inch pan, just make sure it has high enough sides that the crust can rise without overflowing, and be sure to adjust the bake time down if it\u2019s a smaller pan, or up if you\u2019re using a larger one. (My advice is just to get a cast iron pan; they\u2019re incredibly useful.)<\/p>\n I hope you love this one. The reviews for it so far (from people with a range of pizza opinions, including some pretty exacting ones) have been off the charts. It\u2019s my new favorite and perhaps, finally, for good.<\/p>\n See more pizza recipes here.<\/a><\/p>\n![\"a](\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2023\/12\/simple-crispy-pan-pizza-2-scaled.jpg\")
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\nSimple Crispy Pan Pizza<\/h2>\n