{"id":2609,"date":"2026-06-06T01:21:49","date_gmt":"2026-06-06T01:21:49","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2609"},"modified":"2026-06-06T01:21:49","modified_gmt":"2026-06-06T01:21:49","slug":"by-wendy","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2609","title":{"rendered":"By: Wendy"},"content":{"rendered":"

Made this for dinner tonight and it was so easy to put together, especially since I had some leftover homemade marinara sauce from another meal. I don’t have a 12″ cast iron pan, so I used a heavy 9×13 brownie pan. Only problem is the cheese browned way too much. It tasted ok and the crust was delicious, but would tenting it after 15 minutes be a solution? Or waiting to add the cheese until later in the bake? I did leave it in the oven for the full 30 minutes.<\/p>\n

version ai :<\/p>\n

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Simple Crispy Pan Pizza<\/h1>\n

Published on: January 26, 2024<\/p>\n

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I wish I could tell you that I, a native New Yorker, have been making crispy pan pizzas for years. It\u2019s certainly a thing, and something I knew about. There\u2019s a shop by us, Prince Street Pizza<\/a>, that does it best and I don\u2019t mess with perfection. And I\u2019ve made plenty of homemade pizzas, from thin-crust<\/a> to flatbreads<\/a>, tomato pies<\/a> to sardine pies<\/a>, even bagel pizzas<\/a> but a full-on, square, crispy-bottomed, high-sided pan pizza? That\u2019s new terrain for me.<\/p>\n

And I\u2019m a little annoyed that it took me this long. First, let\u2019s get this out of the way: This is not just my no-knead pizza dough<\/a> baked in a pan, because a lot of that dough (which is excellent, don\u2019t get me wrong) would just be bread, and not crispy on the bottom. To get crispy pizza in a pan, you need a high-hydration dough (which that recipe<\/a> is) AND a lot of oil (which that recipe isn\u2019t big on). This uses quite a bit more oil, both in the dough and in the pan, to get that luscious, crisp, golden-fried bottom and edge. You\u2019re also going to use less dough than you think, which I found to be critical in it not becoming a bread pie.<\/p>\n

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Crispy edges.<\/figcaption><\/figure>\n<\/p>\n

Second, this is so simple because you only need one single proof. As in, you mix the dough, you let it rise until bubbly, you scrape it into an oiled pan and stretch it to the edges, and then top and bake. I know! I was shocked how good it was with such little effort, not to mention how manageable this makes it to do this on a weeknight. I think the key is to use a cast iron pan so the heat from the bottom is more even and aggressive than on a regular pan, but I\u2019ve also tried it in a standard metal baking pan<\/a> with good results too. The bottom won\u2019t get as deeply bronzed but it will still be good.<\/p>\n

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Dough stretched and ready for toppings.<\/figcaption><\/figure>\n<\/p>\n

Third, once you stretch the dough in the pan, you\u2019re not going to let it rise again fully. Instead, you\u2019re just going to dot it with sauce and cheese and then let it rest 15 to 20 minutes on the counter to come to room temperature and relax a bit before baking it on a relatively high heat for a short amount of time. I did this in my largest (12-inch) cast iron skillet, but it will work with various baking pans<\/a>, even smaller cast iron pans<\/a>; you\u2019ll just make a slightly thicker or smaller pie. If you use a different sized pan, you may need more or less sauce\/cheese for the toppings, so please be flexible.<\/p>\n

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Almost done!<\/figcaption><\/figure>\n<\/p>\n

The biggest problem with this recipe is how quickly it disappeared. This is a very excellent method for any busy household and one that I hope you, too, discover this winter. Mine was with a simple sauce, cheese and basil, but you can go wild with whatever toppings you prefer.<\/p>\n

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Simple, crispy, pan pizza.<\/figcaption><\/figure>\n<\/p>\n

SIMPLE CRISPY PAN PIZZA<\/h3>\n

This method comes together incredibly quickly, with just one proof. Because you\u2019re using so much oil, this is not a pizza you can make with just any pizza dough (e.g. your everyday regular pizza dough from a pizzeria); the dough here is high hydration and takes to it well. See above for cast iron versus regular pan discussion. This makes one 12-inch pizza.<\/p>\n

Yield:<\/u> 1 (12-inch) pizza
\nPrep time:<\/u> 20 minutes, plus 1 to 2 hours proofing
\nBake time:<\/u> 15 to 20 minutes<\/p>\n

INGREDIENTS<\/h4>\n

Dough:<\/u><\/p>\n