{"id":2586,"date":"2026-05-01T16:37:55","date_gmt":"2026-05-01T16:37:55","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2586"},"modified":"2026-05-01T16:37:55","modified_gmt":"2026-05-01T16:37:55","slug":"by-katie-2","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2586","title":{"rendered":"By: Katie"},"content":{"rendered":"

In reply to Emily Blake<\/a>.<\/p>\n

I accidentally made this in a 10\u201d rather than 12\u201d pan. It did cook all the way through but was very, very thick and doughy. So: not a total disaster, no one\u2019s dinner was ruined, but I definitely don\u2019t recommend!<\/p>\n

version ai :<\/p>\n

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Today is a big day, my friends. Today, I am giving you a recipe for simple crispy pan pizza that I am actually happy with<\/a>. This is huge, I know. It\u2019s been a long road, mostly because I love pizza, I love eating pizza, and yet I rarely love the results when I try to make it at home.<\/p>\n

In the past, I\u2019ve shared a couple of pizza recipes: a simple Neapolitan-ish dough<\/a> that is very good but it\u2019s best if you have a wood-fired oven and I don\u2019t, and then a potato pizza<\/a> which used a store-bought dough that I doctored up a little. My biggest issue with pizza in the home oven, in general, is getting the crust to be anything more than just a little limp, a little floppy, just not a crispy, cheesy, delightful situation<\/span>\u2026 satisfying enough. So, over the past decade and change, I mostly just made it for other people because the expectation was lower and I\u2019d still get to eat it. I make things for other people all the time just to fulfill some primal craving, don\u2019t you?<\/p>\n

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So, what changed? J. Kenji Lopez-Alt\u2019s Crispy Pan Pizza<\/a>. Kenji\u2019s original recipe uses a super hydrated, no-knead dough that you ferment in your fridge for days. It gets stretched into a sheet pan and baked in an extremely hot oven until puffy and crispy-bottomed, exactly what I\u2019ve always craved. His recipe yields an exceptional pizza, one I\u2019ve made for years. This one here is a little bit of a streamlined variation: I use a dough (his New York Style Dough<\/a>) that only needs an hour of active proofing on the counter, 10 to 15 minutes of rest, then it\u2019s ready to go. You get a similarly crispy bottom and fluffy interior but with a fraction of the work.<\/p>\n

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But this is the important bit: whether you\u2019re making the long-ferment or the short-ferment version, the trick is to get the dough into the pan (a regular 9\u00d713-inch baking pan, lightly oiled), covered, and let it hang out in the fridge for a couple hours up to overnight, if you can. It helps the dough relax so that you can stretch it into the corners of the pan easily and it absolutely guarantees that crispy bottom. It really does make all the difference!<\/p>\n

I\u2019ve used this with my New York-style pizza dough<\/a> recipe (you\u2019ll need 2\/3 of a batch for this), the best pizza dough recipe<\/a> (you\u2019ll need half a batch), and I\u2019m sure it would work with most pizza dough recipes out there. You\u2019ll want 15 to 16 ounces of dough, which is usually one dough ball from the store, or one pizza\u2019s worth from your home kitchen. From there, your toppings are your choice. We went classic: a tomato sauce I made from the best canned tomatoes<\/a>, mozzarella, and basil, but sometimes we go with a thinner layer of sauce and some blanched broccoli rabe<\/a>, or maybe a simple white pizza<\/a>. This is really versatile; it just gives you the perfect crispy, chewy base.<\/p>\n

And now, if you\u2019ll excuse me, I have to go eat some pizza. Happy Friday!<\/p>\n

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Y<\/span>ields: one 9\u00d713-inch pizza
Prep time: 20 minutes, plus 1 to 2 hours proofing and 2 to 24 hours cold-ferment
Cook time: 18 to 20 minutes<\/p>\n<\/div>\n

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simple crispy pan pizza<\/h3>\n
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Ingredients<\/h4>\n