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![\"Simple](\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/01\/simple-crispy-pan-pizza-1-1050x1576.jpg\")
\n <\/div>\n\n Happy new year! I\u2019m back with a very simple, wildly adaptable recipe for crispy pan pizza that I\u2019ve been using on repeat, and hope you will too.\n <\/p>\n
\n In the past, my pizza recipes have always used a very long, multi-day, no-knead dough, but as good as that is, I found that I wasn\u2019t reaching for it on a weeknight. What I needed was a dough that I could mix in 10 minutes, let rise for 1 to 2 hours, and then bake immediately. This is that dough. Its primary purpose in life is to yield a soft, chewy interior and a shatteringly crisp bottom crust, and it excels. Plus, it\u2019s really easy!\n <\/p>\n
\n \n I hope you can see what I mean about the crispy bottom. It gets golden, caramelized, and delicious. You\u2019re going to love it.\n <\/p>\n \n How to adapt this recipe? Any and all ways you like. This makes a fairly thin crust pan pizza, and it will be enough for two of you (plus some leftovers) or one and a half if you\u2019re ravenous. The recipe is also extremely easy to double for a larger crowd and a larger pan. I\u2019ve included instructions for a \n \n I love to pair it with my \n \n I\u2019m using a 10-inch cast iron skillet here, but it works just as well in a 9 or 10-inch round cake or pie pan. You can also use a 9\u00d713-inch pan, but you\u2019ll need to double the dough recipe. Don\u2019t skip the olive oil in the pan; it\u2019s what gives it that crazy crispy crust.\n <\/p>\n \n \n I like my pan pizzas to be fully loaded with sauce, cheese, and vegetables (sometimes even more vegetables than this!). You can bake your pizza with your favorite combination of cheeses and toppings. I recommend adding the cheese first so the sauce doesn\u2019t make the dough soggy, and then topping with everything else.\n <\/p>\n \n \n Enjoy!\n <\/p>\n
\n ![\"Simple](\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/01\/simple-crispy-pan-pizza-2-1050x700.jpg\")
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\n 10-inch skillet or pie plate
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\n , or a
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\n 9\u00d713-inch pan
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\n , but you can also make two smaller pizzas or one larger. The dough is forgiving.\n <\/p>\n
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\n Best Pizza Sauce
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\n , which has a similar ethos: incredibly easy, just as good (or better!) than other versions, and fast enough for a weeknight. I make it every time I make pizza.\n <\/p>\n
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\n <\/a>\n <\/p>\n\n Simple Crispy Pan Pizza
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