{"id":2601,"date":"2026-05-17T15:24:27","date_gmt":"2026-05-17T15:24:27","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2601"},"modified":"2026-05-17T15:24:27","modified_gmt":"2026-05-17T15:24:27","slug":"by-pokepath","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2601","title":{"rendered":"By: PokePath"},"content":{"rendered":"<p>The recipe&#8217;s emphasis on a no-knead dough that doesn&#8217;t get soggy is a game-changer. I&#8217;ve struggled with floppy, undercooked crusts before, so the idea of a thick, crispy base that can hold up to generous toppings without turning into a mess is incredibly appealing. It sounds like this method truly simplifies homemade pizza without sacrificing that satisfying texture.<\/p>\n<p> version ai :<\/p>\n<div class=\"entry-content\">\n<h2>Simple Crispy Pan Pizza<\/h2>\n<p>\n<span class=\"first-letter\">I<\/span>talians are probably reading this like \u201cshe did what?\u201d I actually don\u2019t know. I didn\u2019t read anything when making pan pizza. I just wanted pizza, and I wanted it to be crispy on the bottom and chewy up top and not too much fuss, and I think that\u2019s what I have for you here.\n<\/p>\n<p>\nA few weeks ago, I posted a photo on Instagram and <a href=\"https:\/\/smittenkitchen.com\/2020\/03\/simple-salad-with-sourdough-croutons\/\">asked what else I could make with my sourdough starter<\/a>. I was trying to not just make bread every day. The overwhelming response was pan pizza, and since I also saw that <a href=\"https:\/\/www.bonappetit.com\/story\/crispy-cheesy-pan-pizza\">Bon Appetit had posted a recipe<\/a>, I figured I\u2019d be safe following a very similar method with my own starter. It was a good idea, as it turns out. So good, I think it might be my favorite way to make pizza at home now. My husband, who is very particular about pizza, agreed.\n<\/p>\n<p>\nThis pan pizza is the best of all worlds:\n<\/p>\n<ul>\n<li>Crispy golden crust, almost fried, on the bottom<\/li>\n<li>A puffy, chewy, yeasty, bread-like crust up top<\/li>\n<li>Quick-ish to put together, with 1 to 2 hours of bulk ferment time (so, longer than takeout, shorter than sourdough bread), or it can sit longer or overnight<\/li>\n<li>Less fussy than trying to roll and stretch a regular pizza dough, and easier to top<\/li>\n<li>No pizza stone, no special equipment, just a 9 or 10-inch skillet<\/li>\n<li>A weeknight meal, totally.<\/li>\n<\/ul>\n<p>\n<img fetchpriority=\"high\" fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza-scaled.jpg\" alt=\"Simple Crispy Pan Pizza recipe on smittenkitchen.com\" width=\"1024\" height=\"683\" srcset=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza-scaled.jpg 1024w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza-300x200.jpg 300w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\n<\/p>\n<p>\n<img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza2-scaled.jpg\" alt=\"Simple Crispy Pan Pizza recipe on smittenkitchen.com\" width=\"1024\" height=\"683\" srcset=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza2-scaled.jpg 1024w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza2-300x200.jpg 300w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza2-768x512.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/>\n<\/p>\n<p>\n<img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza4-scaled.jpg\" alt=\"Simple Crispy Pan Pizza recipe on smittenkitchen.com\" width=\"1024\" height=\"683\" srcset=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza4-scaled.jpg 1024w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza4-300x200.jpg 300w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza4-768x512.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/>\n<\/p>\n<p>\n<img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza5-scaled.jpg\" alt=\"Simple Crispy Pan Pizza recipe on smittenkitchen.com\" width=\"1024\" height=\"683\" srcset=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza5-scaled.jpg 1024w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza5-300x200.jpg 300w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2020\/04\/simple-crispy-pan-pizza5-768x512.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/>\n<\/p>\n<p>\nI am sharing both a sourdough and a commercial yeast version below. You can use either. The sourdough version adds a bit more tang; the commercial yeast version is a bit fluffier. Both are fantastic.\n<\/p>\n<h3 class=\"p1\"><b>Simple Crispy Pan Pizza<\/b><\/h3>\n<p class=\"p2\">Makes one 9- or 10-inch pizza, serving 2 to 3<\/p>\n<p class=\"p2\">Pizza dough, adapted from <a href=\"https:\/\/www.bonappetit.com\/recipe\/ba-best-pizza-dough\">Bon Appetit<\/a><br \/>\nFor the pizza:<\/p>\n<ul class=\"p1\">\n<li>2 tablespoons olive oil, divided, plus more for the bowl<\/li>\n<li>3\/4 to 1 cup (3 to 4 ounces) shredded low-moisture mozzarella<\/li>\n<li>1\/4 cup pizza or tomato sauce<\/li>\n<li>Flaky sea salt (optional)<\/li>\n<li>Optional toppings: mushrooms, pepperoni, etc.<\/li>\n<\/ul>\n<p class=\"p1\"><b>Sourdough Pizza Dough:<\/b><\/p>\n<ul class=\"p1\">\n<li>1\/4 cup (60 grams) fed, active sourdough starter<\/li>\n<li>1 1\/4 cups (300 grams) warm water<\/li>\n<li>2 cups (260 grams) all-purpose flour<\/li>\n<li>1 teaspoon (6 grams) fine sea salt<\/li>\n<\/ul>\n<p class=\"p1\"><b>Commercial Yeast Pizza Dough:<\/b><\/p>\n<ul class=\"p1\">\n<li>1\/2 teaspoon active dry or instant yeast<\/li>\n<li>1 1\/4 cups (300 grams) warm water<\/li>\n<li>2 cups (260 grams) all-purpose flour<\/li>\n<li>1 teaspoon (6 grams) fine sea salt<\/li>\n<\/ul>\n<p class=\"p1\"><b>Make the dough:<\/b> In a large bowl, dissolve the sourdough starter or yeast in the warm water. Add the flour and salt. Mix with a spoon or your hands until a shaggy dough forms, and no dry flour remains. Drizzle a little olive oil over it, turn to coat, and cover with plastic wrap or a lid. Let rest at room temperature for 1 to 2 hours for commercial yeast, and 2 to 3 hours for sourdough, or until nearly doubled. If you\u2019re not making it right away, you can place it in the fridge for up to 3 days (it will continue to ferment slowly there), bringing it to room temperature (about 1 hour) before cooking. Some say that up to 24 hours of cold proofing is the sweet spot for flavor, but I haven\u2019t tried it.\n<\/p>\n<p class=\"p1\"><b>Prep for baking:<\/b> Drizzle 1 tablespoon olive oil in the bottom of a 9- or 10-inch cast iron or oven-safe skillet. Scrape the dough into the skillet and use your oiled hands to push and stretch the dough to the edges of the pan. It\u2019s okay if it resists; let it rest for 10 minutes then push again. You want it to mostly cover the bottom of the pan. Cover with plastic wrap or a clean kitchen towel and let it rest at room temperature for another 30 to 60 minutes.\n<\/p>\n<p class=\"p1\">Preheat your oven to 450 degrees.\n<\/p>\n<p class=\"p1\"><b>Top the pizza:<\/b> Once the dough has rested, top with half the mozzarella, then sauce, then the remaining mozzarella. If using, add additional toppings (pepperoni, mushrooms, etc.). Drizzle remaining 1 tablespoon of olive oil all over the top of the pizza. If desired, sprinkle with flaky sea salt.\n<\/p>\n<p class=\"p1\"><b>Bake the pizza:<\/b> Bake for 18 to 22 minutes, or until the cheese is bubbling and starting to brown, and the crust is deeply golden brown. Let cool in the pan for 5 minutes, then use a sturdy offset spatula to lift it from the pan onto a cutting board. Slice and serve.\n<\/p>\n<p class=\"p1\"><b>Do ahead:<\/b> Dough can be made up to 3 days in advance and stored in the fridge. Bring to room temperature before stretching into the pan.\n<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The recipe&#8217;s emphasis on a no-knead dough that doesn&#8217;t get soggy is a game-changer. I&#8217;ve struggled with floppy, undercooked crusts before, so the idea of a thick, crispy base that can hold up to generous toppings without turning into a mess is incredibly appealing. It sounds like this method truly simplifies homemade pizza without sacrificing [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","iawp_total_views":0,"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-2601","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-uncategorized"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>By: PokePath - cupcake recipe<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"By: PokePath\" \/>\n<meta property=\"og:description\" content=\"The recipe&#8217;s emphasis on a no-knead dough that doesn&#8217;t get soggy is a game-changer. 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