{"id":2553,"date":"2026-03-30T13:40:18","date_gmt":"2026-03-30T13:40:18","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2553"},"modified":"2026-03-30T13:40:18","modified_gmt":"2026-03-30T13:40:18","slug":"by-thailand-trips","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2553","title":{"rendered":"By: thailand trips"},"content":{"rendered":"

Make your thailand trips<\/a> easy with My Travel Case. Explore scenic islands, vibrant cities, and cultural attractions with comfortable hotels and guided experiences.<\/p>\n

version ai :<\/p>\n

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\n \"Smitten\n <\/div>\n
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\n by
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\n Deb Perelman
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\n Dinner and Main Dishes
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\n Pizza and Tarts
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\n Savory Tarts
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\n Winter
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\n Simple Crispy Pan Pizza
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\n 723 Comments
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\n This recipe is from my
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\n Smitten Kitchen Every Day
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\n cookbook. It is my favorite weeknight pizza dough. It\u2019s no-knead, high-hydration (so, a little shaggy), and I make it right in a highly-oiled 9\u00d713 pan that makes for a fantastic crackly bottom crust. The dough needs a little time to rise, but it needs little attention (no stretching or shaping!), so it\u2019s easy to fit into a weeknight schedule if you\u2019re around. It\u2019s one of those recipes you get excited about for Tuesday night, not just Friday.\n <\/p>\n

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\n \"Smitten
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\n Simple Crispy Pan Pizza
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\n Over the years, the internet has become very excited about \u201cpan pizza\u201d which is to say, a pizza baked in a regular cake pan (like a 9\u00d713-inch) instead of on a pizza stone, steel, or freeform on a peel. This is probably because it is so much more accessible; you\u2019re more likely to have a 9\u00d713-inch pan than a pizza stone. But it is also because baking a pizza in a well-oiled pan yields a crust that\u2019s almost deep-fried, unbelievably crispy. I\u2019ve heard it described as a Detroit-style pizza, but I don\u2019t know enough about regional pizza styles to confirm. What I do know is that I love it, and I\u2019m so excited that this recipe from the cookbook is finally free for everyone.\n <\/p>\n

\n This recipe uses a quick red sauce that\u2019s simmered for 10 to 15 minutes, but if you\u2019re using store-bought, I\u2019d just season it with oregano and red pepper flakes and use it as is.\n <\/p>\n

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\n Simple Crispy Pan Pizza
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\n Do ahead:
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\n The dough can be refrigerated for up to 3 days (after the 10-minute rest). The sauce can be made 1 week ahead.\n <\/p>\n

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\n Pizzas are so personal! This recipe uses just cheese (a mix of fresh mozzarella, low-moisture mozzarella, and parmesan, usually) but it\u2019s fantastic with anything from roasted mushrooms to broccoli rabe and sausage to anchovies. What you want to avoid on a pan pizza is toppings that release a lot of liquid, which will get trapped in the bottom crust and make it soggy. So, if you love fresh vegetables on pizza, I\u2019d roast them first, or at least salt and drain them.\n <\/p>\n

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\n \"Smitten
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\n Simple Crispy Pan Pizza
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\n Simple Crispy Pan Pizza
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\n Yields:
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\n 1 (9×13-inch) pizza
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\n Active time:
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\n 25 minutes
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\n Total time:
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\n 4 1\/2 hours
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\n \"Simple\n <\/div>\n
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\n Print
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\n Ingredients
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\n For the dough:
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