{"id":2542,"date":"2026-03-21T00:40:02","date_gmt":"2026-03-21T00:40:02","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2542"},"modified":"2026-03-21T00:40:02","modified_gmt":"2026-03-21T00:40:02","slug":"by-deb-5","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2542","title":{"rendered":"By: deb"},"content":{"rendered":"

In reply to Naomi<\/a>.<\/p>\n

Sure!<\/p>\n

version ai :<\/p>\n

\n Simple Crispy Pan Pizza
\n <\/h1>\n

\n I have been on a
\n
\n pizza dough journey
\n <\/a>
\n my whole adult life and this is where I\u2019ve landed for an easy weeknight pie: a
\n
\n crispy pan pizza
\n <\/i>
\n . It\u2019s what you get when you\u2019re craving deep dish pizza but not the hours it takes to bake and the density of it, too. Think: crispy, bronzed crust (everywhere the dough meets the pan, it gets golden and crackling) with a chewy, airy interior and your favorite toppings, all ready in under an hour.\n <\/p>\n

\n I didn\u2019t expect to like this as much as I do. Most pan pizzas are more like foccacia, not pizza, or are just greasy. And sure, the edges here are a little crispier and the bottom a little thicker than your average New York-style slice, but what I love about it is how the chewiness of the dough and the crispiness of the crust still make it taste light. It\u2019s a happy medium. And it\u2019s a happy medium to assemble, too \u2014 no stone, no peel, no stretching and ripping dough. Just press it into a pan (any will do! I use a 10-inch round but a square 9\u00d79-inch or a small sheet pan or even a cast iron skillet would work great, too) and bake it up. We\u2019re obsessed.\n <\/p>\n

\n
\n \"\"
\n <\/a>\n <\/p>\n

\n A few notes:\n <\/p>\n