{"id":2543,"date":"2026-03-21T01:47:48","date_gmt":"2026-03-21T01:47:48","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2543"},"modified":"2026-03-21T01:47:48","modified_gmt":"2026-03-21T01:47:48","slug":"by-deb-6","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2543","title":{"rendered":"By: deb"},"content":{"rendered":"

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

It’s simply not needed (I resisted the pun, thank you) for this dough. You can use it to give yourself less work, but it only needs a minute.<\/p>\n

version ai :<\/p>\n

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Simple Crispy Pan Pizza<\/h1>\n

by Deb Perelman<\/p>\n

January 17, 2024<\/p>\n<\/div>\n

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If you, like me, find yourself looking for a little low-key cooking project to keep you busy on a cozy winter weekend<\/a>, can I offer some pizza? I\u2019m going to go ahead and say that I think pan pizza is the perfect at-home pizza. It doesn\u2019t need a stone, a steel, a special peel or even a very hot oven. Just a regular old frying pan, a little patience, and a bit of oil for a deeply, wonderfully crisp crust. I can\u2019t get enough of it.<\/p>\n

I know, I know. I have a lot of pizza recipes on this site. I am aware. And I do hope you have favorites. This one isn\u2019t so different from my pan pizza with blistered cherry tomatoes<\/a> or the calzones<\/a> (same dough, just folded over). But this version is the simplest, easiest, and most versatile yet. It uses a very tiny amount of instant or active dry yeast (I like to use active dry, it just needed a longer rise this way). It doesn\u2019t even have to rise for very long, especially if your kitchen is warm. When you press it into the pan, it\u2019s going to fight you, shrink back. Just cover it for 10 minutes and come back and try again; it will stretch much easier. Then you top it with whatever you wish. I like a simple tomato sauce and mozzarella (my forever favorite), but you can pile on toppings. You\u2019ll just want to make sure the toppings aren\u2019t too wet (I drain fresh mozzarella or use low-moisture), nor too heavy.<\/p>\n

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The best part is how it bakes. It begins on the stovetop over medium heat for about 3 to 5 minutes so the bottom gets golden and crispy. Then, without even needing to transfer it, it goes right into a hot oven (450 degrees) for another 10 to 15 minutes, where it bubbles, browns, and finishes cooking. The bottom crust is thick but tender with little pockets of oil, and impossibly, unbelievably crispy.<\/p>\n

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I hope you try it!<\/p>\n

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Printable recipe available here.<\/a><\/p>\n

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Simple Crispy Pan Pizza<\/p>\n

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\nYield:<\/span>
\nOne 10-inch round pizza, serves 2-4<\/span>\n<\/div>\n
\nActive time:<\/span>
\n20 minutes<\/span>\n<\/div>\n
\nTotal time:<\/span>
\n1 hour 30 minutes to 3 hours<\/span>\n<\/div>\n<\/div>\n
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Ingredients<\/p>\n