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The Best Pan Pizza: How, Why, and What to Put on it

Shared by Rebecca on 1/6/21 668

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For The Best Pan Pizza there’s no getting around it. Sometimes you have to plan ahead in the kitchen.

If you want to make the very best pizza you’ve ever had, you’re going to need to start the process at least 10 hours but up to a day ahead of when you’d like to eat it. It doesn’t really require any skill-set beyond patience and the ability to follow four simple sets of directions.

The Best Pan Pizza {super easy!} from foodiewithfamily.com

 How to Make Pan Pizza

  • 1. Measure, mix, and wait.
  • 2. Divide, oil, and wait.
  • 3. Top, bake, and wait.
  • 4. Remove, slice, and wait.

Are you catching the theme? There’s a lot of waiting.

There’s NOTHING complicated but patience is non-negotiable. If you have a kitchen scale, this is the moment to break it out.

Measuring your flour, water, oil, salt, and yeast by weight insures that the only variables are ones outside of your control: humidity and heat. You can compensate for humidity and heat, but you can’t compensate for four ounces too many of flour because you didn’t measure correctly.

That’s right, I said it. Measuring precisely here is actually of paramount importance.

This is not a case where you grab that teacup your mom or grandma always kept in the flour bin, plunge it into the flour, and squish it up against the edge to pack it level. Just don’t.

This is a job for a scale that weighs in ounces, or -in a pinch- an occasion when you use a spoon to dip into the flour, shake it gently over the cup that you’re not shimmying in any way, and repeat until the cup is a little over full, then you use a flat edge of a butterknife or a spoon handle to level it off.

I’m not kidding you. You do not want a ‘workable’ dough that you knead.

You’re going to stir it all together with a spoon, cover it, and let it go overnight or for at least 8 hours. Yes, it sits on the countertop that whole time and does not go into the refrigerator.

Preparing dough for The Best Pan Pizza {super easy!} from foodiewithfamily.com

You’re seeking a slack dough. In fact, you’re looking for the kind of dough that will spread itself out in a well-oiled cast-iron skillet because that is exactly what you’re going to let it do.

Yes. No-knead dough that spreads itself in the pan.

Do I have you now? Once you get to that point, the toughest part is over with, unless you include the inner battle to avoid biting down on molten hot pizza that will remove the first layer or two of skin from your mouth.

Preparing dough for The Best Pan Pizza {super easy!} from foodiewithfamily.com

The Best Pan Pizza {super easy!} from foodiewithfamily.com

All that remains is to poke any extra large air bubbles with the back of a knuckle, lift the dough around the edges to eliminate any trapped air bubbles, and top it. Aside from the fact that the dough is DEAD easy as long as you know how to properly measure, there’s more to recommend this method.

Pan Pizza

EVERYTHING is assembled in ONE PAN. The dough spreads in one pan, is topped in the same pan, then cooked in that same pan.

You don’t have to muck up and dirty all kinds of dishes, remember to preheat a pizza stone, or fiddle around with a pizza peel to make this one pizza to rule them all. All you need is a solid, cast-iron pan or two and a dose of “I’ll wait for what’s great.”

If I had to compare the Best Pan Pizza to one that’s commercially available, I would first say, “Pffft. This is better than any commercial pizza.” then I would grudgingly admit it’s rather like the Pizza Hut Personal Pan Pizzas of my youth.

The crust on Preparing dough for The Best Pan Pizza {super easy!} from foodiewithfamily.com

I loved those oil soaked, crispy bottomed, chewy little pieces of pizza heaven. The Best Pan Pizza is a little thicker than a thin-crust, but nowhere near the whole gloppy Deep-Dish pies of Chicago.

(Not that there’s anything wrong with those, but they’re just not what we’re looking for in your every-weeknight-pizza.) They are -in short- chewy, fried-crust, pizza perfection.

What kind of flour to use for Pan Pizza

The recipe specifies high-gluten (or bread) flour. This is not the same thing as all-purpose flour.

It has a higher protein (read: gluten) percentage which yields a chewier/holier dough. You will not get the same results from all-purpose flour, so it is best to seek out the high-gluten flour if it is available to you. (King Arthur Bread Flour has an excellent protein percentage for this pizza dough.)

Can you use all-purpose flour? Yes. It just won’t be the same. That said, you can definitely make it and it’ll be tasty; just different.

Can you use gluten-free flour? I honestly do not know. I’m sorry.

Gluten-free baking is a whole different field than my specialty. There are some folks who have weighed in on it in the comments section. Scroll through and maybe you can find some help!

How much flour and water to use for pizza dough

Body temperature water (just under 100°F) is the temperature of water you want to use in your dough!

Because baking is art as well as science, KEEP EXTRA WATER ON HAND when mixing your dough.

If you live somewhere humid, you’ll use all the water in the recipe, still. If you live somewhere arid, like the desert, you may need as much as 1/4 cup more water!

For the best results, use the dough in the video on this post as a visual cue for how it should look when just right.

As for flour, definitely weigh it out! I mean it! Don’t be tempted to add more flour to the mixture.

The dough should come together easily even if it looks shaggy. A dough whisk is your best bet for mixing thoroughly. Believe me, you not only don’t have to knead this dough, but you SHOULDN’T knead it.

The long, slow rise with a small amount of yeast allows the dough to fully develop the gluten that provides that lovely, holey structure.

The best cheese for pan pizza

When selecting which cheese to use, keep in mind that the Best Pan Pizza is not a good candidate for fresh mozzarella. The delicate texture and flavour would be lost in the blast-furnace that your oven is going to become.

You’re far better off buying a block of whole or part-skim mozzarella and shredding it yourself. Less great than block cheese grated yourself, but still better for these pizzas than fresh mozzie, is pre-grated mozzarella cheese.

Homemade Pan Pizza

Don’t make a mistake and choose too small of a bowl to mix/rise the dough in. This is going to expand to about eight times its original size, so use a very large mixing bowl, dough rising bucket, or a big old, non-reactive (stainless steel for example) pasta pot.

Store the rising dough, draft-free and at room temperature!

Pan choices count for your Best Pan Pizza. IDEALLY you will use two very heavy cast-iron, 10-inch skillets. If you don’t have two of those, you can use a 12-inch and an 8-inch or a 10-inch skillet and an 8 or 9-inch cake pan.

I used 12-inch and  10-inch enameled cast-iron Le Creuset skillets for both of my pizzas (and a bonnie wee 5-inch cast-iron skillet for another batch) and they were PERFECTION.

I used a cake pan for the second batch and while it did an admirable job, it didn’t get the crusty-bits I love so dearly up the side the way the Le Creuset skillets did.

Pan Pizza Recipe

Let’s talk oils. You want to choose one with a HIGH-smoke point because of the high-temperature of the oven.While extra virgin olive oil sounds like it would go with pizza, it’s a poor choice here because of its distressing tendency to billow smoke at any temperature above 375°F.

A better choice is regular old pure olive oil, but an even better choice is grapeseed or peanut oil. Canola oil or vegetable oil will do well if that’s all you have handy!

Speaking of oil, don’t skimp on the oil in the pan! It does triple duty here.

First, it allows the dough to spread itself easily, reducing or eliminating the friction it would experience against the pan. Second, it adds another layer of cooking to the exterior of the crust, essentially frying it as it cooks. Third, it’s just plain yummy.

Fire that oven up and don’t wimp out! Get your oven as hot as it can go for the cooking process.

That BURST of heat develops a bajillion little bubbles in the dough that helps lend to the chewy, hole-ridden texture so desired in a pan pizza. If you can get your oven up to 550°F (which is as high as my oven goes) DO IT.

If you can’t, just get it as hot as you possibly can shy of setting it on fire. Trust me.

Your oven goes no higher than 450°F you say? I’m sorry, that stinks. HOWEVER, we can work around it. This is where the ideal pan comes into play.

In this case, you take the pizza fresh from the oven when your toppings look just right, and set it directly on a hot burner to help crisp up the underside of the crust, lifting the edge carefully with a spatula or tongs from time to time to peek at the underbelly. When it looks deep brown and crisp, slide that pizza right onto a cutting board.

Let the pizza rest a bit before you cut it, if you value your skin. These things are HOT HOT HOT when they come out of the oven.

Let it rest at least 5 minutes, then slice it, then let it rest another 3 minutes before picking up your pizza to nosh on it. This will keep your precious mouth skin where it belongs: attached to you.

  1.  

 

The Best Pan Pizza {super easy!} from foodiewithfamily.com

Use this to make The Best Pan Pizza

  • Cast Iron Frying Pan
  • Mixing Bowl
  • Sturdy Spatula

See how easy it is to make the Best Pan Pizza?

 
The Best Pan Pizza {super easy!} How and why it works and the best recipe to use!
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4.83 from 73 votes

The Best Pan Pizza

VERY gently adapted from and with great thanks to Kenji of Serious Eats.  Oil soaked, crispy bottomed, chewy, fried-crust pizza perfection.
Course Main Dish
Cuisine American, Italian
Keyword pan pizza
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 348kcal
Author Rebecca Lindamood

Ingredients

For the dough:

  • 14 ounces bread flour 3 cups by volume
  • 2 teaspoons kosher salt 3/8 of an ounce or .35 ounces
  • 1/2 teaspoon instant yeast 0.06 ounce or 1.5 grams
  • 1 1/2 cups water (12 ounces)

For the Pizzas:

  • 4 tablespoons olive oil or neutral oil with a low smoke point like grapeseed such as peanut, or canola, divided (no extra virgin olive oil)
  • 1 1/2 cups thick pizza sauce homemade or purchased
  • 2 cups shredded mozzarella cheese
  • 12-16 pieces of pepperoni per pizza

Optional but tasty:

  • fresh basil leaves for adding before and after baking

Instructions

  • Mix together all of the dough ingredients until it is evenly moist and there are no more pockets of dry ingredients. Cover the bowl or dough bucket tightly and let it rise for at least 8 but up to 24 hours.
  • Pour 2 tablespoons of neutral oil into a 10 to 12 inch cast-iron skillet. Repeat with a second skillet. Swirl to coat the bottoms of the pans. Divide the risen dough into two pieces. Gently form into a ball by pulling the side of the dough and tucking it under, rotating 1/4 turn and repeating the tug and tug, rotating another 1/4 turn and repeating the tug and tuck, then finally doing it once more to form a loose ball. Lay it smooth side down in the oil, then flip so the whole thing is coated in oil. Use the palm of your hand to gently flatten the dough. It will not spread to the edges yet, but that is okay. Cover the pan tightly with plastic wrap and set out at room temperature -undisturbed- for 2 hours.

To Prepare the Pizzas:

  • Preheat oven as high as it will go, preferably to 550°F. Remove plastic wrap from the pans with the pizza dough in them. The dough should now have spread itself (or nearly spread itself) to the edges of the pan. Simply lift the edges of dough to pull toward the sides of the pan if necessary. This will help loosen any trapped air under the dough as well. If there are any large air bubbles, nudge them down with the back of a knuckle.
  • Spread half of the sauce on each pizza right to the edges of the dough. Divide the cheese and top each pizza evenly to the edge, then distribute the pepperoni over the pizzas. If using it, tear half of your basil leaves and toss over the tops of the pizzas. Reserve half of the basil to add to the pizzas when they're removed from the oven.
  • Put into the hot oven and bake for 12-20 minutes (depending on how well done you want your pizzas.) You can check the underside of the pizza crust for doneness by lifting the edge gently with a flexible spatula (like a fish turner). A finished pizza will have a crisp, deep-brown bottom and a bubbly, golden- to deep-golden brown top. I pull my pizzas when the edges have some deeply caramelized (read: lightly charred) edges and some dark brown bubbles on top.
  • Use your flexible spatula to slide under the pizza and edge it out onto a cutting board, tear the remaining basil and scatter over the pizzas. Let rest for 5 minutes before slicing into wedges, then let it rest without moving it for another 3 minutes before serving.

Nutrition

Calories: 348kcal | Carbohydrates: 38g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 1026mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 3.2mg | Calcium: 147mg | Iron: 1.2mg

Are you a big fan of the Best Pan Pizza? Try these other best recipes!

  • Best Middle Eastern Salad Dressing
  • Best Thing Tomatoes
  • Best Sugar Cookie Recipe Ever
  • Best Banana Cake
  • Best Ever Potato Salad
  • Best Sunburst Lemon Bars

  This simple tutorial on The Best Pan Pizza gives you the why and how of great pan pizzas: what kind of pan to use and the best recipe for the job!This simple tutorial on The Best Pan Pizza gives you the why and how of great pan pizzas: what kind of pan to use and the best recipe for the job!

Best Pan Pizza was originally posted August 1, 2014. Updated with video and tips in May 2017 and again in January 2021.

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Filed Under: Pizza & Pasta, Rebecca, Recipes

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  1. Cathy says

    August 1, 2014 at 6:25 am

    First – Happy Birthday! I would try out this pan pizza – I can measure and have patience so it’s worth a try.

    Reply
  2. kristin says

    August 1, 2014 at 6:51 am

    saute up some shrimp!!!

    Reply
  3. Bri | Bites of Bri says

    August 1, 2014 at 7:29 am

    this pizza! Oh my gosh, that bottom crust looks so good. I’m not usually a patient person but I could do it if my pizza will look like that 🙂

    Reply
  4. Chrissie M says

    August 1, 2014 at 7:42 am

    Either this pizza or a big pan of cornbread. It’s a win either way 🙂

    Reply
  5. Jessica says

    August 1, 2014 at 8:13 am

    This pizza of course!

    Reply
  6. Mindy C. says

    August 1, 2014 at 8:21 am

    This pizza with fresh garden veggies!

    Reply
  7. Elyse says

    August 1, 2014 at 8:21 am

    Oh, a frittata! I have no pans currently that I can use on top of the stove and inside the oven.

    Reply
    • Carol says

      June 26, 2017 at 1:54 am

      Go to a thrift store they have cast iron pans. I just cleaned it up, and reseasoned it.

      Reply
      • Karen says

        March 28, 2020 at 2:04 pm

        Oh I found my cast iron frying pans at Home Goods – Lodge for $20.

        Reply
  8. Caitlin says

    August 1, 2014 at 8:47 am

    Definitely this pizza.

    Reply
  9. Linda H says

    August 1, 2014 at 8:50 am

    Fried zucchini from my garden. And your pizza looks fabulous!

    Reply
  10. Dani says

    August 1, 2014 at 9:00 am

    This would be a great pan to sear a steak!

    Reply
  11. queenann says

    August 1, 2014 at 9:07 am

    I would make some zucchini fritters. Cast iron is the best for pan frying.

    Reply
  12. Andrea W says

    August 1, 2014 at 9:22 am

    This pizza looks like a winner to try.

    Reply
  13. april says

    August 1, 2014 at 9:33 am

    Happy birthday! I would probably make some bacon to help season that baby (and so that I then have bacon).

    PS – If I win, and I rarely win anything, I’m going to be in the mountains of Colorado with sporadic internet next week but I will do my very best to reply within 48 hours!

    Reply
  14. sara says

    August 1, 2014 at 9:34 am

    An oven omelette

    Reply
  15. Michelle @ Healthy Recipe Ecstasy says

    August 1, 2014 at 9:38 am

    Morning swoon! That looks soooooo good!

    Reply
  16. Abby says

    August 1, 2014 at 9:40 am

    This pizza!!!!!

    Reply
  17. Sara says

    August 1, 2014 at 9:43 am

    Spanish tortilla for second breakfast after a Dutch baby for breakfast.

    Reply
  18. The Food Hunter says

    August 1, 2014 at 9:46 am

    I think I’d try your pizza first it looks incredible

    Reply
  19. Rachel says

    August 1, 2014 at 9:50 am

    Dutch Baby- scaled up from my 10″ skillet so I can get a portion. (Usually my kids eat it all)

    Reply
  20. Jennifer says

    August 1, 2014 at 9:50 am

    Happy Birthday! The first thing cooked would be some roasted corn for salsa. The very next thing would be this pizza. Yum!

    Reply
  21. sharon blue says

    August 1, 2014 at 9:52 am

    I would love to make a Dutch baby for breakfast in this pan.

    Reply
  22. Barb T says

    August 1, 2014 at 9:57 am

    Well I’m sure most anything would cook great in this pan but this pizza looks like a mighty fine place to start! That is a stunning crust.

    Happy Birthday wishes to you!

    Reply
  23. Saylee says

    August 1, 2014 at 9:58 am

    pizza…to be exact, THIS pizza.

    Reply
  24. casey says

    August 1, 2014 at 9:59 am

    Ooh, iwould make this pizza recipe! But I would top it with artichoke hearts and roasted red peppers! Yum!

    Reply
  25. Morgan says

    August 1, 2014 at 10:02 am

    Obviously we’d have to make this pizza – it looks incredibly delicious!!

    Reply
  26. Susie says

    August 1, 2014 at 10:04 am

    in this beautiful blue skillet I would DEFINITELY try this pizza dough topped with some pesto, mozz, and tomatoes. or maybe I should just whip up my favorite – just a little cheese and lots of pineapple. 🙂

    Reply
  27. andrea says

    August 1, 2014 at 10:05 am

    Your pizza! Happy Birthday and thanks for all of your recipes!

    Reply
  28. Kathleen says

    August 1, 2014 at 10:06 am

    This pizza! I don’t have any cast iron pans so the Le Creuset could be my pathway to crispy pan pizza!

    Reply
  29. Rene says

    August 1, 2014 at 10:06 am

    This pizza–you got me with the Pizza Hut crust. A guilty pleasure that I have sorely missed all these many years. Happy birthday!

    Reply
  30. Yvette N. says

    August 1, 2014 at 10:07 am

    If I won this beauty of a pan, I would certainly try your pizza recipe first off. My oven will go to 500 degrees. I know this because we bake our Washington razor clams at 500 degrees for 5 minutes! (The Pacific Northwest at its best:)

    Reply
  31. Amy says

    August 1, 2014 at 10:09 am

    It would have to be this pizza. Looks perfect!

    Reply
  32. Sarah G says

    August 1, 2014 at 10:11 am

    I would definitely make this pizza first in my new Le Creuset Skillet.

    Reply
  33. Autumn Hinton says

    August 1, 2014 at 10:12 am

    Pizza, cornbread, cake, so many possibilities!

    Reply
  34. LeslieBee says

    August 1, 2014 at 10:15 am

    There is no way I could resist making this pizza if I had this pan.! thing about trying to scale down for my exisisting, one and only, tiny cast iron skillet. Looks great and easy!

    Reply
  35. Steve says

    August 1, 2014 at 10:15 am

    Definitely would make this pizza! Probably at least once a week!

    Reply
  36. Amanda L says

    August 1, 2014 at 10:16 am

    I would make a very large Chocolate Chip Cookie in the skillet.

    I love that pan. 🙂

    Reply
    • Rose says

      May 19, 2017 at 10:04 pm

      A cc cookie sounds better to me than this pizza. Dont care for the crispy crust.

      Reply
      • Rebecca says

        May 19, 2017 at 10:21 pm

        Then this isn’t the recipe for you! 😀 That being said, it’s a delicious crust that splits the difference between crisp (on that bottom bit that touches the pan) and chewy (in the center.)

        Reply
  37. April F. says

    August 1, 2014 at 10:16 am

    This pizza of course! What better way to celebrate this beauty?

    Reply
  38. Jennifer says

    August 1, 2014 at 10:17 am

    I tried making a buiscut crust pizza for dinner the other night in a pie plate but it just didn’t transfer the heat well enough and the bottom was all soggy. I would love to try again in this skillet! And it would match my favorite le Cruset Dutch over I blue too!

    Reply
  39. Rona K. says

    August 1, 2014 at 10:23 am

    Happy Birthday! My 40th is in February! I would make either this pan pizza or a skillet cookie. 🙂

    Reply
  40. Erika says

    August 1, 2014 at 10:24 am

    Skillet corn bread…then that pizza

    Reply
  41. Daina says

    August 1, 2014 at 10:24 am

    Well duh – the first thing I would cook in it is this pizza! Though it would not be the first time I made the pizza because I’m going to have to try this recipe ASAP!

    p.s. – blue is my very favorite color!

    Reply
  42. Melissa K says

    August 1, 2014 at 10:24 am

    A pan pizza!!

    Reply
  43. Jules says

    August 1, 2014 at 10:25 am

    I think a nice shrimp scampi.

    Reply
  44. Peggy says

    August 1, 2014 at 10:26 am

    Happy Birthday!!!
    I would make a pineapple upside-down cake, with a cornbread-y type of cake layer. I have been trying to make this for months. THEN I would make your pizza, which looks unbelievable.

    Reply
  45. Shelby says

    August 1, 2014 at 10:28 am

    a lovely tortilla espanola

    Reply
  46. Clare says

    August 1, 2014 at 10:29 am

    Wow, the pizza looks great! But I have been dying for sausage mushroom gravy and biscuits. Happy Birthday too! The 40s are great.

    Reply
  47. Erika says

    August 1, 2014 at 10:31 am

    I’d definitely need to make pizza.

    Reply
  48. Jessica DeMay says

    August 1, 2014 at 10:31 am

    I definitely will try this pizza! It looks amazing!! The first thing I make may be eggs though. I make them at least once a day and this pan looks perfect for it 🙂

    Reply
  49. Susan says

    August 1, 2014 at 10:31 am

    I saw Thomas Keller roast a chicken in a skillet on T.V.–I would like to try that with some new potatoes added. That pizza would be on my list too!

    Reply
  50. Kristin Nicole says

    August 1, 2014 at 10:34 am

    The first thing I will probably make is a pasta dish, because why stray away too far from your pizza recipe, then of course I would make a pizza, because although I am not a big fan of deep dish pizza (I know please don’t hate me) – My husband LOVES it, and what’s the way to a man’s heart? His stomach of course 🙂

    Reply
  51. Jill says

    August 1, 2014 at 10:42 am

    I would definitely make that pizza first; it sounds amazing. And about the pizza – question about the bread flour. Can you substitute all-purpose flour with gluten added?

    Reply
  52. Staci Martinez says

    August 1, 2014 at 10:44 am

    Happy Happy Birthday! The first thing I would
    make in this beautiful skillet is most likely this
    gorgeous pan pizza!

    Reply
  53. Lisa says

    August 1, 2014 at 10:45 am

    Fried chicken! The real deal! Then lots of other things, dutch baby, omelets, and of course this pizza!

    Reply
  54. Lori Haase says

    August 1, 2014 at 10:45 am

    I have a great chicken and orzo skillet dish I would make! Yum, Yum!

    Reply
  55. Staci Martinez says

    August 1, 2014 at 10:45 am

    Sorry Rebecca! Stupid phone pasted and sent instead of deleting my birthday wish to my son!

    Reply
  56. Sara says

    August 1, 2014 at 10:48 am

    Make my grandmother’s cast iron skilet corn bread.

    Reply
  57. Tori says

    August 1, 2014 at 10:50 am

    I will make this pizza. I will make this pizza many, many times.

    Reply
  58. Karen says

    August 1, 2014 at 10:51 am

    Socca – the two adults in the hose are GF, and it’s our favorite GF pizza base.

    Reply
  59. Danesa says

    August 1, 2014 at 10:51 am

    I am going to make this amazing recipe. I have lots of patience and a kitchen scale that is just waiting to be used. This looks totally scrumptious!! Thank you for a chance to win this skillet. I am keeping my little fingers crossed that this will arrive on my doorstep! :). Happy 40th birthday!

    Reply
  60. Kate says

    August 1, 2014 at 10:55 am

    This pizza. It looks awesome!!!!! Love Foodie with Family

    Reply
  61. Bryn says

    August 1, 2014 at 10:58 am

    OH my, it’s so beautiful. If I ever have a pan like that, dare I say that I would fry okra in it first? I believe that is exactly what I would do. 😀

    I think I’ll make this pizza in the old, not very pretty, definitely not “Marseille”-colored skillet I have in the meantime!

    Reply
  62. Ellen says

    August 1, 2014 at 11:00 am

    Oh I would totally make this pizza! It looks amazing!!

    Reply
  63. Bobbi Jo says

    August 1, 2014 at 11:01 am

    I would make a wonderful pan of cornbread! Your pizza looks super yummy though!! I will have to try that out as well!

    Reply
  64. kelly says

    August 1, 2014 at 11:05 am

    this pizza of course:) I have a regular cast iron pan that i’ll try this in this weekend, though, looks amazing!

    Reply
  65. isaida says

    August 1, 2014 at 11:06 am

    I would definitely make the pizza, since pizza is one of my favorite foods! I could eat it everyday!

    Reply
  66. Heather S. says

    August 1, 2014 at 11:07 am

    Happy Birthday!! That pizza looks amazing and I would love to try cooking pizza in a skillet! Why haven’t I thought of that?! I’d also love to fry up some chicken!

    Reply
  67. Matt Robinson says

    August 1, 2014 at 11:09 am

    An absolutely beautiful pizza, wish I had some now for breakfast!

    Reply
  68. Karen D says

    August 1, 2014 at 11:10 am

    Pizza…or maybe cornbread….or maybe a giant snickerdoodle!

    Reply
  69. Cassie says

    August 1, 2014 at 11:11 am

    If I had this skillet I’m making this pizza, immediately followed by a slightly underdone skillet cookie. And then eating both with no shame. LOVE this.

    Reply
  70. Tara Conlin says

    August 1, 2014 at 11:12 am

    I have never tried to make pizza in a pan like this as I have never had a pan like this and sure my family would LOVE to try it so I would make your pizza for sure!

    Reply
  71. Betsy says

    August 1, 2014 at 11:12 am

    This pizza looks like a fabulous place to start!

    Reply
  72. Kimberly Misch says

    August 1, 2014 at 11:16 am

    Happy Birthday! You had me at pizza…what a nifty give-away!

    Reply
  73. Janel says

    August 1, 2014 at 11:19 am

    Ah would love to try out this recipe and start from there! I can pick this up when I am in NY in a few weeks… 😉 no need to mail.

    Reply
  74. Wasana says

    August 1, 2014 at 11:26 am

    I always want this!!!!!!!! I totally would make a paella, I like my rice crispy on the bottom.

    Reply
  75. Karen Ostrom says

    August 1, 2014 at 11:28 am

    I’d make your pan pizza; why not christen the pan with your recipe, its a win-win, I love pizza!

    Reply
  76. Amelia says

    August 1, 2014 at 11:29 am

    I would make bacon caramelized onions for a wilted spinach salad– I’ve been craving that all week.

    Reply
    • Frank Crow says

      July 24, 2017 at 2:44 pm

      Amelia,

      How I would love to have your recipe for wilted spinach salad.! Please email it to me at [email protected] Thank you in advance for hopefully sharing.

      Frank Crow

      Reply
  77. JennyE says

    August 1, 2014 at 11:29 am

    I’ve been wanting to make a Roasted Veg Frittata.

    Reply
  78. Liz says

    August 1, 2014 at 11:34 am

    Pan pizza, of course!! It looks PERFECT!

    Reply
  79. Stacy says

    August 1, 2014 at 11:35 am

    My tastebuds are celebrating over this recipe! You can bet all your kitchen gadgets that the first thing I would make is that pizza in that pan! And….Happy Birthday! Enjoy your new year! Eat. Drink. & Be Happy!

    Reply
  80. Sara W. says

    August 1, 2014 at 11:37 am

    I would make Brussels sprouts with pancetta & of course this delicious looking pizza!

    Reply
  81. Phi @ The Sweetphi Blog says

    August 1, 2014 at 11:47 am

    Wow-how absolutely perfect does that pan pizza look? I’d so love to make this for my hubby 🙂

    Reply
  82. Sami says

    August 1, 2014 at 11:48 am

    Happy B’day!
    I would like to say I would do the pizza but the dough needs a day and I am sure I simply could not wait a day to try this lovely pan. Maybe some nice potato pancakes? Wouldn’t that make perfect pancakes???

    Reply
  83. Patti says

    August 1, 2014 at 12:04 pm

    Happy Birthday Rebecca! I don’t think I would have guessed your age if you hadn’t said anything. I really love all the great recipes you put out there, one of my favorites of yours is that Roasted Garlic Feta spread! I put it on everything haha but wouldn’t of thought of it if you hadn’t posted it so thanks!

    I’ve always wanted a cast iron skillet to make some nicely seared filet mignon you know, start it on the stove and finish it in the oven. Le Creuset is the best quality you can get, so my humble kitchen would be honored to have one! My dad used to make us pan pizzas in an iron skillet like this and they were just so tasty, so I’d love to make this recipe too and try to relive a little of my childhood.

    Reply
  84. lizb says

    August 1, 2014 at 12:07 pm

    obviously, I’m making this pizza, want it NOW 🙂

    Reply
  85. Pam says

    August 1, 2014 at 12:11 pm

    I’m thinking a giant frittata. We have them often for breakfast (and dinner, when mama can’t handle real cooking).

    Reply
  86. Kay Gee says

    August 1, 2014 at 12:35 pm

    The pan pizza looks great. I would have to try it!!

    Reply
  87. Jenny says

    August 1, 2014 at 12:38 pm

    I love to make naan bread, that would be the first thing I would make!

    Reply
  88. Sarah M says

    August 1, 2014 at 12:45 pm

    THIS pizza obviously!!! Holy smokes it looks delicious!

    Reply
  89. Raquel says

    August 1, 2014 at 12:48 pm

    This pizza!!! Or maybe Hubby’s favorite, chicken fried steak. Or maybe fried chicken. Or maybe a nice fresh peach cobbler. Ok, now I am hungry!!

    Reply
  90. Sara K says

    August 1, 2014 at 12:49 pm

    Hmm…probably some kind of dessert baked in a skillet. I’ve never had a cast iron skillet and this one is so pretty! Happy birthday!

    Reply
  91. Sandy Headtke says

    August 1, 2014 at 12:52 pm

    Dessert first, Snickerdoodle Skillet cookie.

    Reply
  92. Linda R. says

    August 1, 2014 at 12:53 pm

    I would definitely make this pizza if I won that pan!

    Reply
  93. MotorCityMich says

    August 1, 2014 at 1:06 pm

    I might have to make a giant chocolate chip pan cookie. You know, just to try it. 😉

    Reply
  94. Stephanie Turner says

    August 1, 2014 at 1:06 pm

    Happy birthday! I have never owned a cast iron skillet, but I’ve always wanted to make cornbread in one!

    Reply
    • Frank Crow says

      July 24, 2017 at 2:50 pm

      Stephanie Turner,

      Do you have a cornbread recipe that you would share? I had my mother’s recipie at one time but seem to have lost it. She told me that she made corn pon rather than corn bread. I remember it as the greated tasted item ever. Take it straight out of the oven and slather it with butter. It will melt in your mouth. You can email it to me at [email protected] Thank you in advance for hopefully sharing.

      Frank Crow

      Reply
  95. Pamela says

    August 1, 2014 at 1:11 pm

    Truthfully…….probabely scrambled eggs in butter. Always the best in iron skillets!!!

    Reply
  96. Emilie says

    August 1, 2014 at 1:16 pm

    It’s a close call. Either this pizza or fried potatoes, fried in bacon fat.

    Reply
  97. Rena says

    August 1, 2014 at 1:23 pm

    skillet cookie 🙂

    Reply
  98. Amy Livers says

    August 1, 2014 at 1:32 pm

    Pizza sounds like a great idea!

    Reply
  99. David Ehlers says

    August 1, 2014 at 1:33 pm

    First I would make my no salt added sausage to use on the next recipe I would try. The next recipe being pizza. However I would attempt the dough recipe omitting the salt. I’m on a sodium restriction for health issues, but I love pizza.

    Reply
  100. Cindy says

    August 1, 2014 at 1:36 pm

    Everything! Right after this delicious looking pizza…

    Reply
  101. Ashley @ Wishes & Dishes says

    August 1, 2014 at 1:50 pm

    I love the giveaway!! I would probably cook an enormous cookie in it!

    Reply
  102. Nancy says

    August 1, 2014 at 1:50 pm

    This pizza (just pinned it), and maybe a skillet focaccia.

    Reply
  103. Bridget @ Champagne Frosting says

    August 1, 2014 at 2:02 pm

    Well I would have to make a Dutch Baby for breakfast and then that there pizza for dinner!! Yummmm!

    Reply
  104. Hanna says

    August 1, 2014 at 2:05 pm

    What wouldn’t I cook?
    I would have to start with this fantastic pan pizza recipe.
    I’d follow it up with a creamy savory risotto.

    Reply
  105. Jen says

    August 1, 2014 at 2:15 pm

    That’s such a lovely pan and I dont have any cast iron cookware yet. Hope to win! I’d love to try out this pizza or something with a hunk of meat that goes from the stove and finishes in the oven. That would be awesome!

    Reply
  106. ktr says

    August 1, 2014 at 2:18 pm

    I’d love to imagine the first thing I would cook in this skillet would be the pizza pictured above but in reality it would probably by either eggs or pancakes because we have both so frequently.

    Reply
  107. Jane says

    August 1, 2014 at 2:21 pm

    German Pancakes! And I’d love to try today’s pizza recipe, and about 456,543,345,986 other things, the possibilities are endless.

    Happy Birthday the forty’s have treated me well, hope it’s the same for you!

    Reply
  108. Lisa says

    August 1, 2014 at 2:32 pm

    My first thought is truly this pizza!!! I love cast iron and think myself very silly for getting rid of my well seasoned pans 25 years ago before I knew any better! Kicking myself ever since! Next? Swedish pancakes! Oh, no maybe ….. well there will be no lack of use! Thanks for the recipe! Will definitely try this and love the trick of using the burner afterward if you need to toast the bottom more. Love your site, I check it multiple times a week to make sure I haven’t missed anything!

    Reply
  109. jackie says

    August 1, 2014 at 2:34 pm

    I love this recipe! I would definitely make this pizza first!

    Reply
  110. [email protected] says

    August 1, 2014 at 2:41 pm

    I really LOVE that pan and your pizza looks amazing! I’ve never made one in a pan, I must give it a whirl!

    Reply
  111. Jackie says

    August 1, 2014 at 2:58 pm

    I will make this exact pizza–looks delicious!

    Reply
  112. Tricia says

    August 1, 2014 at 2:58 pm

    Your pizza of course……next corn bread

    Reply
  113. Tasha @ ThatsSoYummy says

    August 1, 2014 at 3:14 pm

    OK lets just start saying that your pizza looks DIVINE, and the first thing I would make in it would be hmmmm, too many things but if I had to choose would be cookie cake, pizza or steak!

    Reply
  114. Amanda @The Kitcheneer says

    August 1, 2014 at 3:16 pm

    I wanted to lick the screen, then I realized that would be weird….really weird. But, that’s how good this pizza looks! I am also in LOVE with this pan! It’s a small dream of mine to own anything Le Creuset and besides making this pizza I see a romantic tuna steak dinner in our future 🙂

    Reply
  115. Virginia says

    August 1, 2014 at 3:29 pm

    Your pizza, of course!!!

    I am always bugging my husband that we should make pizzas ourselves more. Maybe your recipe will help him see my side. 🙂

    Reply
  116. Maureen says

    August 1, 2014 at 3:33 pm

    I have a recipe for pineapple upside down cake I’ve been wanting to try.

    Reply
  117. Lisa L says

    August 1, 2014 at 3:37 pm

    Wow! This pan would be awesome for sooooo many things! but first would be roast!

    Reply
  118. Linda H says

    August 1, 2014 at 3:44 pm

    I would make our family favorite German pancakes first and try out the pizza next!

    Reply
  119. Kris W. says

    August 1, 2014 at 3:54 pm

    I would cook up some brussel sprouts (shredded) with bacon

    Reply
  120. Molly says

    August 1, 2014 at 4:06 pm

    Your pan pizza! It looks great! This would be my first cast iron piece of cookware.

    Reply
  121. Anne Weber-Falk says

    August 1, 2014 at 4:26 pm

    Gosh, this pizza looks like a good first. I would like to do this right now. Thank you very much.

    Reply
  122. Ashley says

    August 1, 2014 at 4:41 pm

    Cornbread!

    Reply
  123. mo says

    August 1, 2014 at 4:46 pm

    I would make pizza.

    Reply
  124. Annie says

    August 1, 2014 at 4:54 pm

    First, probably a skillet chocolate chip cookie. Then, this pizza!

    Reply
    • Rie says

      August 1, 2014 at 6:49 pm

      Ooohhhh…….could you share the recipe????? Please!!!!

      Reply
  125. AmandaH says

    August 1, 2014 at 5:01 pm

    Normally I would have said fried potatoes right off but I think I want to try that pizza you just posted. It looks amazing! And if I buy chain pizza Pizza Hut is my favorite. I am sure this one tops theirs by a mile.

    Reply
  126. Marjory @ Dinner-Mom says

    August 1, 2014 at 5:02 pm

    I believe I would make the exact pizza shown here…it looks delish!

    Reply
  127. Anne Bullock says

    August 1, 2014 at 5:19 pm

    I would cook a pizza just like yours.

    Reply
  128. Sharla says

    August 1, 2014 at 6:41 pm

    I think I would love to try your pizza and I know my grandkids would too.

    Reply
  129. Rie says

    August 1, 2014 at 6:49 pm

    I’d make this pizza……Love it. Can’t wait to make. Happy Birthday Rebecca. I have a BIG one next month too!

    Reply
  130. KB says

    August 1, 2014 at 7:35 pm

    The decision is killing me. This glorious pizza, my first Dutch pancake, or a skillet cookie. I think it depends on if my sweet or savory tooth is singing when I get my hands on it!

    Reply
  131. Christine says

    August 1, 2014 at 7:45 pm

    The first thing I would make in the pan is your featured pizza. It looks amazing.

    Reply
  132. Christine says

    August 1, 2014 at 7:58 pm

    My apologies, please disregard my previous entry. I live in Canada and originally did not notice the remark stating the contest is open only to US residents.

    Christine

    Reply
    • Rebecca says

      August 1, 2014 at 8:11 pm

      I’m so sorry, Christine! Sometimes those customs laws can be a real pain!

      Reply
  133. Elizabeth says

    August 1, 2014 at 8:39 pm

    Skillet fried potatoes (in bacon fat).

    Reply
  134. Judith M. says

    August 1, 2014 at 8:47 pm

    Fried chicken first and then cornbread.

    Reply
  135. Daina says

    August 1, 2014 at 9:40 pm

    Ok, so I made this pizza today. Actually, I’m still making it because it’s still in the oven, but I have to say absolutely make the homemade pizza sauce! (Left a comment on that recipe as well). Holy moly it’s out of this world!! I couldn’t figure out why my pizzas were always so-so: it’s the sauce!! Thank you Rebecca for the link or otherwise I might not have ever found it. Now it’s bookmarked and printed off for my recipe drawer. 😀 It’s good enough just to rip off a hunk of crusty bread and dip it in and devour!

    Reply
  136. Inna says

    August 1, 2014 at 9:43 pm

    I’ll try this pizza for sure!
    I love the color of this pan – so fun!

    Reply
  137. Heather Spooner says

    August 1, 2014 at 10:13 pm

    I’d probably cook a fried egg first. But your pizza would be on my must cook list. Thank you!

    Reply
  138. Jen P says

    August 1, 2014 at 10:19 pm

    I would probably make pizza!!

    Reply
  139. wendy p says

    August 1, 2014 at 10:30 pm

    For starters this fab pizza!!!

    Reply
  140. TiffH says

    August 1, 2014 at 11:00 pm

    Possibly this pizza! Yummy!! But probably sausage gravy for biscuits, because we’re from the south and that’s the almost daily request for breakfast!

    Reply
  141. Joellyn A. says

    August 1, 2014 at 11:31 pm

    After reading your post….Pizza…definitely Pizza!!! Looks fabulous!!

    Reply
  142. Michelle says

    August 1, 2014 at 11:54 pm

    Fresh Peach Crisp is what I would make first!

    Reply
  143. Jennifer says

    August 2, 2014 at 12:07 am

    If I won this skillet the first thing I would make is a Dutch Bunny. We seriously cannot get enough of those kitchen miracles in our house!

    Reply
  144. Sharon says

    August 2, 2014 at 12:13 am

    Everything! I’ll even cook eggs in a properly seasoned pan like this!

    Reply
  145. sharon says

    August 2, 2014 at 12:25 am

    I love the idea of cooking it in a skillet like this …and what a skillet!! Beautiful! I would have to make this pizza right away with fresh basil from my garden and lots of spicy italian sausage.

    Reply
  146. Rachael says

    August 2, 2014 at 12:26 am

    This looks like a dough recipe I could actually handle–I’d be starting off with this pizza for sure!

    Reply
  147. Karen B says

    August 2, 2014 at 1:43 am

    Love your website! I would make this pizza 🙂

    Reply
  148. Tamie says

    August 2, 2014 at 5:02 am

    Southern heritage requires frying up some brined chicken. Nothing does that better than an iron skillet!

    Reply
  149. jessica says

    August 2, 2014 at 8:55 am

    an apple dutch pancake, yum!

    Reply
  150. Fred says

    August 2, 2014 at 10:11 am

    I would try The Best Pan Pizza, of course.

    Reply
  151. Elizabeth says

    August 2, 2014 at 10:12 am

    A beautiful pan! Seared scallops would probably be the first thing I’d love to cook it in.

    Reply
  152. LINDA QUIGLEY says

    August 2, 2014 at 10:56 am

    I think to celebrate winning a wonderful pan. The first thing i would make is my country fried steak. And then go crazy with lots of recipes including the pan pizza. That looks so good.

    Reply
  153. Lori Fielding says

    August 2, 2014 at 11:03 am

    I would cook a big skillet cookie!

    Reply
  154. Brenda Archuletta says

    August 2, 2014 at 12:34 pm

    I would make everything in this gorgeous skillet!

    Reply
  155. Jessica says

    August 2, 2014 at 12:44 pm

    I will be making that pizza! Maybe even a breakfast version so my teenage boys will say I am the best mom EVER!

    Reply
  156. Lori @ RecipeGirl says

    August 2, 2014 at 12:58 pm

    My family would go crazy for this pizza!

    Reply
  157. Marilou Lacy says

    August 2, 2014 at 1:18 pm

    I would love to make THE ultimate pizza but first I would have to fry a chicken just like my Granny did after marinating in buttermik and using lard as my fat. Wow visions of yesteryear!!!!!!!!

    Reply
  158. Maribeth M says

    August 2, 2014 at 1:47 pm

    I would actually make this pan pizza! Sounds delicious!! 🙂

    Reply
  159. Lisa bravo says

    August 2, 2014 at 2:39 pm

    Your pan pizza!

    Reply
  160. LindaB says

    August 2, 2014 at 2:41 pm

    I’m making THAT pizza tonight in a plain ol’ cast iron skillet. So I would probably make it again!!

    Reply
  161. Emie says

    August 2, 2014 at 2:51 pm

    Pizza Hut Personal Pan Pizzas were my favorite growing up! The first thing I made in that beautiful pan would totally be that Pizza! It looks amazing!!!

    Reply
  162. Chris at the Resort says

    August 2, 2014 at 3:05 pm

    Hmm, a toss up between roasted red potatoes or pizza. What a gorgeous pan!

    Reply
  163. Karen says

    August 2, 2014 at 3:19 pm

    Why pan pizza of course

    Reply
  164. Brenna says

    August 2, 2014 at 4:48 pm

    I like to cook meat in cast iron. Gives me the best crust

    Reply
  165. Laura D says

    August 2, 2014 at 5:15 pm

    I’m going to make that pizza! My kids would LOVE it.

    Reply
  166. HeatherN. says

    August 2, 2014 at 5:33 pm

    Why pizza of course then after that anything and everything will be cooked in that gorgeous pan.

    Reply
  167. Kim Mills says

    August 2, 2014 at 5:43 pm

    This pizza!!!!

    Reply
  168. CindyB says

    August 2, 2014 at 7:08 pm

    Cornbread! Preheat the pan with a coat of oil in it then pour the batter in and hear it sizzle. Yum! That pan is a beauty.

    Reply
    • Mary Wright says

      August 3, 2014 at 11:51 am

      Indeed! My thoughts precisely. Skillet cornbread rocks.

      Reply
  169. Katy S. says

    August 2, 2014 at 7:54 pm

    This would be my dessert cast iron pan and would definitely make a giant chocolate chip skillet cookie in it 🙂

    Reply
  170. Joan says

    August 2, 2014 at 8:56 pm

    I cook nearly everything in my two cast iron skillets. I would love to win a La Crueset. The first thing I would likely make is frittata — a weekend breakfast staple.

    Reply
  171. Becca @ Crumbs and Chaos says

    August 2, 2014 at 8:59 pm

    This gorgeous pizza – that’s SO obviously to die for!!

    Reply
  172. Cecilia says

    August 2, 2014 at 9:10 pm

    I will cook this pizza. Because…yum!

    Reply
  173. AuntieJannie says

    August 2, 2014 at 10:25 pm

    Pizza dough is started and my old fashioned cast iron pan is patiently waiting for some action.

    Reply
    • AuntieJannie says

      August 4, 2014 at 4:09 am

      The first thing I would do is make another deep dish pizza, for comparative purposes, of course.

      Reply
  174. Jenifer says

    August 2, 2014 at 10:48 pm

    I would make a personal pan pizza, just as described.

    Reply
  175. Karen says

    August 2, 2014 at 11:08 pm

    My guys always love pizza – so I’d have to try this one!

    Reply
  176. ellen casper says

    August 3, 2014 at 12:14 am

    I would make a vegetable frittata

    Reply
  177. Karen D. says

    August 3, 2014 at 8:50 am

    Oh, a pan like that makes me want to spend the day in the kitchen – chocolate chip pan cookies would be divine in this!

    Reply
  178. Devon says

    August 3, 2014 at 9:58 am

    I would cook a veggie frittata with goat cheese!

    Reply
  179. Mary Wright says

    August 3, 2014 at 11:46 am

    My grandmother’s cornbread. The secret is to heat the skillet with a Tablespoon of oil hot enough to make water dance…then pour in the batter and bake. It makes the most scrumptious crunchy bottom. This would be the perfect skillet.

    Reply
  180. CarrollWC says

    August 3, 2014 at 12:16 pm

    bacon and scramble eggs – and then the pan pizza.
    And, I do want to wish you a Happy Birthday – hope it’s been a fun week!

    Reply
  181. liz a. says

    August 3, 2014 at 12:28 pm

    this pizza!!!!!!!!

    Reply
  182. Elizabeth T says

    August 3, 2014 at 12:29 pm

    After your Ultimate Best Pan Pizza, I’d use that beautiful pan to fix some herbed cornbread biscuits.

    Reply
  183. Kathy says

    August 3, 2014 at 12:36 pm

    What a beautiful pan! Fingers crossed!

    Reply
  184. Ray says

    August 3, 2014 at 12:37 pm

    I would make a fantastic clafoutis (custardy pancake) with honey and fresh local peaches and plums! And have that for dessert after the pizza…

    Reply
  185. Heidi F says

    August 3, 2014 at 12:49 pm

    Homemade cornbread will be first on my list of many goodies that require a good heavy skillet!!

    Reply
  186. Sandy N says

    August 3, 2014 at 12:53 pm

    That pizza would be on my short list for sure! Thanks for the opportunity to win!

    Reply
  187. Jeffrey says

    August 3, 2014 at 12:54 pm

    I’d make a Chocolate Chip Skookie (skillet cookie)!

    Reply
  188. Chris says

    August 3, 2014 at 1:04 pm

    The first thing I would cook is some bacon.

    Reply
  189. Joan Thompson says

    August 3, 2014 at 1:17 pm

    First…Non-nitrate bacon…for that perfect preseasoning!! Second, a crustless quiche for breakfast, a gooy grilled cheese for lunch and them your lucious sounding pan pizza with kale salad for dinner!!

    Reply
  190. Kristyn says

    August 3, 2014 at 1:25 pm

    Hard to argue with that delicious-looking pizza, but I would probably have to roast a chicken in that beauty if I won it. I just love whole roasted chicken!

    Reply
  191. Jana says

    August 3, 2014 at 1:36 pm

    I would make pizza, for my birthday, which is thursday. (winning would make a great gift!)

    Reply
    • Sam says

      August 3, 2014 at 2:03 pm

      Pizza first. Then cornbread and a pear cobbler. In that order.

      Reply
  192. Angela Craven says

    August 3, 2014 at 1:59 pm

    I would try this pizza recipe.

    Reply
  193. Deitan says

    August 3, 2014 at 2:02 pm

    Oooo, that pizza looks fabulous! I’m not a big crust eater but that crispy, just-greasy enough, chewy looking crust promises perfection! I’m sure the overwhelming vote in my house would be this pizza, but I’d love to pan sear some steaks in that beautiful, indispensible piece of cookware :0)

    Reply
  194. Sam says

    August 3, 2014 at 2:04 pm

    Pizza first. Then cornbread and a pear cobbler. In that order.

    Reply
    • Sam says

      August 3, 2014 at 2:06 pm

      Sorry for the double post–I’ve got a twitchy touch-screen!

      Reply
  195. VictoriaDoubleU says

    August 3, 2014 at 2:15 pm

    Cobbler!

    Reply
  196. Debbie says

    August 3, 2014 at 2:19 pm

    A Grande Omelet

    Reply
  197. Ilene says

    August 3, 2014 at 2:19 pm

    I think I’d try that pizza. It looks so good!

    Reply
  198. Mary Ellwood says

    August 3, 2014 at 2:23 pm

    Just reading all the comments has given me a gigantically wonderful list of ideas! I’ve never used a cast iron skillet, but have been collecting ideas; it’s time for me to take the plunge and get a high quality pan!

    Reply
  199. Ruth says

    August 3, 2014 at 2:32 pm

    Pizza

    Reply
  200. Nancy Shreve says

    August 3, 2014 at 2:36 pm

    A whole chicken roasted in the oven or on the grill would be my choice for the first item. There are so many that come in as a close second, but the pizza is for sure at the top of that list.

    Love your column. When I start thinking I haven’t heard anything from you in a while, you pop up with a new and creative recipe.

    Reply
  201. Susan says

    August 3, 2014 at 2:43 pm

    As much as I would love this pizza, today I have my first batch of salt potatoes waiting to be turned in to your home fries. Since I don’t have it, I’m hoping the potatoes are on my plate in several hours. I don’t have a an iron skillet of any kind. Finger crossed!

    Reply
  202. Rebecca says

    August 3, 2014 at 2:56 pm

    I think the first thing I would try would be your pan pizza recipe. I have two cast iron skillets which are family heirlooms but neither are 11- 12 in. diameter and neither have sloping sides which would greatly help with the sliding out of the finished pizza. I would love to have a Le Creuset pan of any kind so here’s hoping for a new toy for my kitchen! Thanks for the yummy recipe. I’ll still try it but I bet it won’t be as good as yours!!

    Reply
  203. Sharon says

    August 3, 2014 at 3:01 pm

    I will make your pizza recipe!!!

    Reply
  204. Lisa says

    August 3, 2014 at 3:04 pm

    I made this last night and it was by far the best pizza I’ve attempted in my 8 years of intensive attempts! I’ve achieved some winners! I made this a Hawaiian with pineapple and Canadian bacon. If you want a nice crispy, chewy, tender crust? This is your *soooo* easy answer! I did speed along the rising in the pan because of circumstances and even then it was incredible! I’m literally calculating when I can squeeze pizza into the weekly menu again and all the variations I could try with it! Try this!! Soooo easy and sooo very good. And thank you to the birthday girl who provided this. May your day be joyful and fun filled.

    Reply
  205. Alayna says

    August 3, 2014 at 3:18 pm

    Well, this pizza of course! And then maybe some cornbread next time or a yummy seated steak!

    Reply
  206. Ashley C says

    August 3, 2014 at 3:22 pm

    I’d make peppers and onions and sausages!

    demureprincess7(at)gmail(dot)com

    Reply
  207. Ruth Anne says

    August 3, 2014 at 3:28 pm

    Cornbread! But I may have to try this way to do pizza when it gets to cold for grilled pizza.

    Reply
  208. Beverly says

    August 3, 2014 at 4:00 pm

    Hi
    I would make you blue skillet pizza, of course!!

    Reply
  209. Kaleigh Prokop says

    August 3, 2014 at 4:12 pm

    The pizza!

    Reply
  210. Patty says

    August 3, 2014 at 4:15 pm

    This pizza!

    Reply
  211. rachael lee says

    August 3, 2014 at 4:33 pm

    If I had this pan the first thing I would probably make would be crispy skinned, oven roasted chicken thighs.

    Reply
  212. Betsy says

    August 3, 2014 at 4:38 pm

    I have been wanting to make a skillet cookie ever since I saw it in Pinterest! I only have one piece of LeCreuset but I love it even more than I thought it would!

    Reply
  213. Susan says

    August 3, 2014 at 4:38 pm

    Oh the pizza looks delicious but I would first make baked fontina!

    Reply
  214. Amber says

    August 3, 2014 at 4:45 pm

    That looks good enough to special order some flour!

    Reply
  215. Carmen C. says

    August 3, 2014 at 4:46 pm

    Like so many others this pizza sounds irresistible and must be the first thing to make in this beautiful skillet.

    Reply
  216. Amber says

    August 3, 2014 at 4:46 pm

    Oh, and the answer to the question… cornbread. Or fajitas. or actually that pizza when my special flour arrives.

    Reply
  217. Lorraine says

    August 3, 2014 at 4:48 pm

    New pan, new recipe. It would have to be this delicious pan pizza!

    Reply
  218. Carol Scott says

    August 3, 2014 at 5:19 pm

    I would make everything in it! It would be my new go to skillet. My own cast iron skillet is hard to lift because there’s no extra handle. Oh, I need that extra handle….

    Reply
  219. Alicia says

    August 3, 2014 at 6:05 pm

    Definitely pan pizza!

    Reply
  220. jaye says

    August 3, 2014 at 6:40 pm

    Hmmm… maybe what wouldn’t I use it for would be an easier question. Probably depends what time of day it arrives!

    If it comes before dinner then… good Lord… I’m afraid I would have to make Al Forno’s Penne with Tomatoes, Cream and 5 Cheeses. If you haven’t tried it you may want to throw the kids in the car and drive to Providence, RI immediately to have the chefs there prepare it for you. Or, of course, you could download the recipe. In either case, it is heavenly, a curl-your-toes-with-delight indulgence.

    Reply
  221. Terri G says

    August 3, 2014 at 6:41 pm

    I would make my Dad’s hashbrowns- finely diced potatoes, onion, and carrot with a bit of sage sausage and rosemary. We used to have a Le Creuset skillet when I was a kid but it got lost somewhere in a move- it would be great to have one again to cook all of my Dad’s recipes in!

    Reply
  222. Susie says

    August 3, 2014 at 7:32 pm

    I would make this pizza!

    Reply
  223. Amber R says

    August 3, 2014 at 7:48 pm

    Definitely this pizza!

    Reply
  224. Staci says

    August 3, 2014 at 7:49 pm

    CREPES!
    I had the pleasure of using a Le Creuset set while I was cooking in Hawaii and I loved it to the moon. And never came back!
    So many recipes would happen here:)

    Reply
  225. Marta says

    August 3, 2014 at 8:02 pm

    That pizza of course! Pizza is my alltime I could eat it every day food!

    Reply
  226. jane says

    August 3, 2014 at 8:20 pm

    I would surely make this pizza recipe.

    Reply
  227. Margaret says

    August 3, 2014 at 8:30 pm

    I would crack some eggs into that pan without delay.

    Reply
  228. Jane says

    August 3, 2014 at 8:36 pm

    Your pan pizza recipe (Thanks!)with a sprinkling of sliced mushrooms!

    Reply
  229. Amy S. says

    August 3, 2014 at 10:03 pm

    I think your pan pizza recipe may be what I’d need to make first in that pan!

    Reply
  230. Jane M. says

    August 3, 2014 at 10:15 pm

    A deep dish Chicago-style pizza. It’s a King Arthur’s recipe.

    Reply
  231. christine says

    August 3, 2014 at 10:23 pm

    Ooh, the first thing would be your delicious pan pizza recipe – then, I have many more recipes …..
    Thanks for the chance!

    Reply
  232. jenny says

    August 3, 2014 at 10:32 pm

    my backyard chicken eggs!

    Reply
  233. Sheri W. says

    August 3, 2014 at 11:21 pm

    I’ll try your pizza recipe! I already make a great pizza but it sounds so yummy cooked that way!

    Reply
  234. Sheri W. says

    August 3, 2014 at 11:21 pm

    I’ll try your pizza recipe! I already make a great pizza but it sounds so yummy cooked that way!

    Reply
  235. Uvon says

    August 3, 2014 at 11:28 pm

    I have an old family recipe for spoon bread. I’ve made it in my aluminum skillet, but I always felt a little like I was somehow dishonoring my ancestors (We’re Southern. Tradition is important). I have a smaller 8″ iron skillet, but it’s just not large enough for the spoon bread.

    Reply
  236. marina says

    August 3, 2014 at 11:32 pm

    Pineapple upside down cake. Found a new recipe with a little cornmeal in the cake, dying to try it as soon as weather cools down in Phoenix!

    Reply
  237. Melody says

    August 3, 2014 at 11:36 pm

    This pizza recipe! I was just lamenting that I don’t have a cast iron skillet, then read on!

    Reply
  238. Melissa @ Bless this Mess says

    August 4, 2014 at 12:30 am

    Eggs! I cook a whole lot of eggs 🙂 Happy Birthday to you 🙂

    Reply
  239. Kim Porter says

    August 4, 2014 at 1:37 am

    Happy 40th! I want to say I’d make this pizza first, but I really want to try making a smash burger at home! Guess I’ll have to make both!

    Reply
  240. Carolyn K says

    August 4, 2014 at 3:38 am

    Most likely fried corn or sautéed zucchini ! Lots of garden veggies this time of year :). Btw happy birthday !!!

    Reply
  241. Debbie G. says

    August 4, 2014 at 5:56 am

    Decisions, decisions…my first thought would be my one-pan chicken & sausage dish. Yum with a capital “Y”.

    Reply
  242. Sharon says

    August 4, 2014 at 6:42 am

    First let me say, that pizza looks amazing! Since I’ve never done a pan pizza, not sure I would attempt that as my first recipe in that skillet. I don’t have good luck with making dough. I would try a crispy fish with a butter sauce.

    Reply
  243. Christine says

    August 4, 2014 at 8:11 am

    I would make a gooey chocolate pecan skillet brownie, soon to be followed by this pizza!

    Reply
  244. Pamela R. says

    August 4, 2014 at 8:47 am

    I would love to make this pizza. I think I would make a cheese for my boys and a carmelized onion, pancetta, gruyere with tarragon for me and my husband.

    Reply
  245. Jo says

    August 4, 2014 at 8:53 am

    I have a lovely sweet potato breakfast scramble that would look awesome in this pan!!

    Reply
  246. Taran says

    August 4, 2014 at 9:01 am

    Probably this pizza!

    Reply
  247. Vanessa says

    August 4, 2014 at 9:17 am

    I have never cooked with cast iron. So many things I would like to try!

    Reply
  248. Meseidy says

    August 4, 2014 at 9:38 am

    This pizza is e-speaking my language! So crispy and gooey!

    Reply
  249. Amy S. says

    August 4, 2014 at 9:39 am

    Oh my goodness that pizza looks amazing. I want to make it for dinner tonight! It would definitely be the first thing I try. Happy birthday to you! 🙂

    Reply
  250. Margarita says

    August 4, 2014 at 10:21 am

    Probably a GF blue corn bread!

    Reply
  251. Jacky says

    August 4, 2014 at 10:23 am

    That pizza looks absolutely wonderful and we love to make homemade pizza so that would have to be the very first thing I would make in this pan……..
    Have a Great Birthday week and thank you for all the wonderful recipes !!! You inspire me to cook more !!!

    Reply
  252. Colleen says

    August 4, 2014 at 10:29 am

    while it’s sooo tempting to say this pizza would be the first thing to hit the LeCreuset skillet, my heart tells me to make my mom’s cornbread instead…and that’s exactly what I’d do!

    Reply
  253. Phoebe says

    August 4, 2014 at 10:40 am

    Umm, hello beautiful… that pan is gorgeous! After reading this post, surely pan pizza would be the first thing to make. My man loves it, and for some reason it’s never occurred to me to make it at home.

    Reply
  254. Kelly Payton says

    August 4, 2014 at 10:53 am

    I would need to make up my own high protein gluten free flour mix. Do you have a recipe on hand. Your pizza looks divine! I really need a new pan. Thanks for a awesome contest.

    Reply
  255. Nutmeg Nanny says

    August 4, 2014 at 11:19 am

    My hubs and I always make pan pizza. It’s so good!

    Reply
  256. Judy in CA says

    August 4, 2014 at 11:42 am

    Swedish pancakes!!

    Reply
  257. Emma says

    August 4, 2014 at 11:48 am

    A big batch of cornbread!

    Reply
  258. Paula says

    August 4, 2014 at 11:48 am

    Think I’d love to make your pizza recipe!

    Reply
  259. Sharon says

    August 4, 2014 at 12:10 pm

    I would love to try the pizza in the pan, but I’m not good with dough. Always gives me a hard time 🙂 What I would try is pan seared fish, with some type of garlic/butter sauce.

    Enjoy your birthday

    Reply
  260. Meemaw says

    August 4, 2014 at 12:21 pm

    I would make the biggest and fattest omelette in history.
    Happy Birthday.
    Meemaw

    Reply
  261. Lora H says

    August 4, 2014 at 12:23 pm

    If I won this beautiful Le Creuset skillet I would make fried chicken or skillet cornbread – then of course the best pan pizza!

    Reply
  262. Barbi says

    August 4, 2014 at 12:36 pm

    That pizza looks soooo good. I will, of course, make this recipe in my new gorgeous blue Le Creuset skillet. But, I may try this pizza in my trusty cast iron skillet first. 🙂

    Reply
  263. MaryAnne W. says

    August 4, 2014 at 12:55 pm

    Despite the heat of summer, I would make your perfect pan pizza first in this beautiful skillet!

    Reply
  264. Carrie says

    August 4, 2014 at 1:47 pm

    Anything LeCreuset makes me fall in love and then drool a little so maybe it is a good thing that it is beyond my budget or else I’d never leave the house. I would take some squash & tomatoes from the garden, give them great purpose with lots of cheese & sausage or bacon (or both) and make a Sunday morning frittata that would make you feel the need to pull the curtains closed. Oh yes, indeed.

    Reply
  265. Anne says

    August 4, 2014 at 2:37 pm

    I’ve been wanting a skillet (well, THIS skillet, to be honest) that can go from stovetop to oven. If I were to be your lucky winner, the first thing I’d make in this gorgeous pan is a classic tarte tatin, starting by sauteeing the apples on the stovetop then finishing the dish in the oven. Perfect!

    Reply
  266. Ed says

    August 4, 2014 at 3:14 pm

    I would hope to bake this pizza but most likely the first thing would be a breakfast frittata or omelet. I LOVE breakfast and this pan would make a beautiful presentation and it matches my color scheme!

    Reply
  267. Jessica Littreal says

    August 4, 2014 at 3:23 pm

    I would totally pan roast some bone-in, skin-on chicken breast with rosemary, lemon and butter, yummmmmmm

    Reply
  268. davis ann says

    August 4, 2014 at 3:56 pm

    ummmm some kind of hash. or pizza. pizza sounds good!

    Reply
  269. Jenny says

    August 4, 2014 at 4:04 pm

    That crust is making me drool! Beautiful! If I won that pan I would fry some chicken for my favorite chicken parmesean recipe immediately. And of course I’d try this recipe too. We love our homemade pizzas! Favorite combo of the moment is pesto, artichoke hearts, carmelized onions, roasted red peppers and fresh mozzarella. Mmm, drooling again.

    Reply
  270. Gisela says

    August 4, 2014 at 4:52 pm

    I could just imagine the aroma from the Socca that I’d make in my Le Creuset Skillet. Just as savory as those sold on the street corners in France. Also known as Farinata in Italy, Socca is a chick pea flour crepe made with only 4 ingredients (chick pea flour, water, salt, olive oil). Simple, healthy, delicious…

    Reply
  271. Stephanie says

    August 4, 2014 at 5:20 pm

    OH! I have Kenji’s Pizza Pan dough in my freezer! Thank you for the tips!! We weren’t “blown-away” with my first attempt, but I think I know NOW what I did wrong. (Also, surprise to me, my cast iron skillet does not heat uniformly, so that doesn’t help!)

    Reply
  272. James miller says

    August 4, 2014 at 5:21 pm

    I would make my families favorite dessert of caramelized rolled oats, fried in a skillet, then topped with fresh berries and fresh vanilla whipped cream. After that I would make the pizza, then maybe an omlet.

    Reply
  273. Kelley says

    August 4, 2014 at 8:17 pm

    Great Giveaway and Happy Birthday! I will be making your pizza!

    Reply
  274. jane says

    August 4, 2014 at 9:01 pm

    I think I would begin with a skillet apple pie.

    Reply
  275. Janet Sodano says

    August 4, 2014 at 10:02 pm

    Without a doubt…would LOVE to make this pizza using this amazing pan! Then, hmmm, cornbread, Dutch baby,…endless possibilities.

    Reply
  276. Lara says

    August 4, 2014 at 10:17 pm

    I would make some crackling cornbread

    Reply
  277. Lucinda says

    August 4, 2014 at 11:36 pm

    I’d make goetta(a Cincinnati specialty) and eggs! Yum!

    Reply
  278. Maxine R. says

    August 5, 2014 at 9:21 am

    I’m going to make that pizza. I’ve never attempted homemade pizza before but your recipe looks easy enough for a rookie like me. Thanks for the opportunity to win.

    Reply
  279. Amy G says

    August 5, 2014 at 10:12 am

    First thing to make would be a batch of Green Chile Cornbread!

    Reply
  280. tk says

    August 5, 2014 at 10:26 am

    mmm, i think i would make a super fat pizza!

    Reply
  281. Gail says

    August 5, 2014 at 11:37 am

    I would make your pizza

    Reply
  282. Angela {Mind Over Batter} says

    August 5, 2014 at 11:41 am

    I LOVE THIS POST! And I hope I’m not being too forward, but I think I love you. I love your pizza making tips. Every single one of them! Patience when making pizza is key. High gluten flour, double key! My oven goes up to 550, so there is no problem there! A broccoli pesto pizza is calling my name! Just as soon as I re-season my cast iron skillet! Or win this one!

    Reply
  283. Kat Mac says

    August 5, 2014 at 12:04 pm

    That Pizza! My boys would love it.

    Reply
  284. Karen Stefonek says

    August 5, 2014 at 3:33 pm

    I’m all about one pot, or pan, in this case, recipes. I have my great-grandmother’s cast iron pan. It needs a friend!

    Reply
  285. Lauren says

    August 5, 2014 at 3:35 pm

    I have a new pizza creation in my head that I’ve been wanting to try so this pan would be perfect for the occasion!!

    Reply
  286. Karen Stefonek says

    August 5, 2014 at 3:36 pm

    Oh…and what would I cook first? Shepherd’s pie.

    Reply
  287. Julia says

    August 5, 2014 at 3:55 pm

    I promise that my first recipe will be this pan pizza!

    Reply
  288. Paula C says

    August 5, 2014 at 7:01 pm

    The first thing I’ll make is this amazing sounding pizza!

    Reply
  289. Charlotte says

    August 6, 2014 at 1:22 am

    I purchased our first 4-H lamb at the county fair last week and can’t wait to try out new lamb recipes. The first thing I’d use that cast iron skillet for? Lamb chops 🙂

    Reply
  290. Christi Pike says

    August 6, 2014 at 4:49 am

    I will definitely make this pizza! Pan pizza is my ultimate favorite and I didn’t have a good recipe.

    Reply
  291. pam kraut says

    August 6, 2014 at 9:15 am

    Oooh that pizza looks fantastic. But it’s not the first thing I’d make. First up would be bacon, because: bacon. And don’t you have to season a cast iron skillet first? But after a few rounds of bacon would be lots of this pizza.

    Reply
  292. Pippa Ryan says

    August 6, 2014 at 9:26 am

    This recipe inspires me to make pan pizza in this gorgeous pan. I’d skip the pepperoni and add red and yellow peppers and onions, maybe some black olives instead.
    Happy Birthday!

    Reply
  293. poohbah says

    August 6, 2014 at 11:05 am

    I’d make my “leftovers” frittata, i.e., open the refrigerator, get the eggs, gather the leftovers (cut and dice as necessary), slice some potatoes. put some oil in this wonderful pan, cook the potatoes until almost done, pop in the collage of leftovers, cook briefly, stir in eggs, cook until done! This is a “whenever” dish — whenever you want it!

    Reply
  294. Rachael S says

    August 6, 2014 at 12:59 pm

    Probably bacon followed by the tastiest, crispiest, potatoes and peppers. Top with an egg and voila, the perfect breakfast.

    Reply
  295. emily W. says

    August 6, 2014 at 4:36 pm

    First thing? Maybe this amazing looking pizza. Maybe some cinnamon rolls, or buttermilk biscuits, or a whole chicken, or some country ribs. I really can’t decide.

    Reply
  296. Erika says

    August 6, 2014 at 5:57 pm

    I’ll be making your Best Pan Pizza…yum!

    Reply
  297. Robyn Bee says

    August 6, 2014 at 7:14 pm

    I believe the first thing I’d make would be your pan pizza, since I presently have only one cast iron skillet!

    Reply
  298. Theresa M. says

    August 7, 2014 at 10:50 am

    Chicken fried steak is a favorite of ours, made in cast iron skillet. I have one pan, but a second would allow me to cook up our dinner faster! Happy birthday week!

    Reply
  299. Jo Baldwin says

    August 7, 2014 at 11:20 am

    A beautiful kitchen tool! I dream of yummy paper-thin French sour cream pancakes, flavorful German potato pancakes, oh yes…that deepdish pizza looks so tasty. Thanks for a fun week of giveaways…happy birthday!

    Reply
  300. Amy says

    August 7, 2014 at 5:22 pm

    Chicken fried steak!!

    Reply
  301. Teresa says

    August 14, 2014 at 12:30 am

    Would definitely have to try this pizza!

    Reply
  302. Sheila says

    August 15, 2014 at 9:26 am

    Pizza….Pizza…Pizza. I add a little Italian seasoning to the dry ingredients before making the dough. We like the subtle ‘kick.’ I’ve got the dough (covered) rising right now in the oven. Ready for breakfast in the morning. Yes, I said breakfast. 🙂

    Reply
  303. Melissa @ Bless this Mess says

    August 20, 2014 at 8:54 pm

    This was EXCELLENT! And I am a long time home pizza maker, so have strong pizza opinions. Thanks for sharing!

    Reply
  304. TONYK says

    August 31, 2014 at 10:38 pm

    I HAVE MADE THIS PIZZA AND MY FAMILY AGREES — IT IS THE BEST WE HAVE EVER HAD — HOMADE OR AT A PIZZA PARLOR — I HAVE ONE QUESTION POSED BY A FRIEND TO WHOM I GAVE THE RECIPE AND LOVED IT — COULD I FREEZE A READY TO BAKE PIZZA AND COOK IT LATER — OR JUSR FREEZE THE DOUGH, THAW IT AND MAKE THE PIZZA — SEVERAL QUESTIONS — THANKS FOR YOUR HELP —

    TONYK

    Reply
  305. TONYK says

    August 31, 2014 at 10:52 pm

    ONE MORE COMMENT — I HAVE NO IDEA WHERE YOU GOT THIS RECIPE BUT IT IS THE BEST, THANKS FOR SHARING — KEEP UP THE GOOD WORK — I BAKE MAINLY SOURDOUGH BREAD BUT I LIKE TO BRANCH OUT OCCASIONALLY WHE I SEE SOMETHING THAT LOOKS THIS GOOD —

    TONYK

    Reply
  306. cathy borah says

    September 14, 2014 at 6:16 pm

    Definitely would make this pizza recipe altering the topping to ground beef, mushrooms, black olives. Then I would use that beautiful skillet to make my husband the best T-Bone steak dinner. PLEASE PICK ME!!!

    Reply
  307. warm-pizza-mouth says

    November 5, 2014 at 12:14 pm

    Would a BBQ work well for this? I have a nice gas BBQ which I can crank up to around 800 degrees, and it is more than large enough to fit a cast iron skillet on it.

    Is there such a thing as ‘too hot’? Would the outside burn and the middle still be raw?

    Reply
    • Rebecca says

      November 5, 2014 at 12:54 pm

      I think the gas grill would work beautifully, but my instinct says there may be such a thing as too hot. I think 800 would deliver exactly the problem you described. Of course, I haven’t tried it personally… it’s just my theory. I’d love to know if you do try it at that temp!

      Reply
      • warm-pizza-mouth says

        May 11, 2015 at 9:10 pm

        OK, I finally got around to making this last weekend on the BBQ grill.

        It works, but you have to watch the pizza very carefully! I let it go a minute or two too long allowing the top to cook, and wound up nearly burning the bottom. I had the grill set at medium. Next time I will turn it down even further.

        Other than that, it was great! It was still great pizza even if it was a bit more “well done” than I usually like!

        Reply
        • Rebecca says

          May 12, 2015 at 9:42 am

          Truth: I don’t mind it being close to too well done on the bottom… so you encourage me! I’m going to have to give it a try!

          Reply
  308. Hannah C. says

    November 13, 2014 at 5:46 pm

    I’ve made this recipe several times since you posted it and I honestly believe it is the best pizza recipe I’ve ever tried. Thank you for posting it! 😀

    Reply
    • Rebecca says

      November 13, 2014 at 6:48 pm

      That’s so much fun to hear, Hannah! Thanks for letting me know!

      Reply
  309. Dee Hendricks says

    December 28, 2014 at 3:56 pm

    I just made this. It is definitely the BEST home made pizza I have ever made! I did cheat a little, but it’s still delicious: I had a thawed loaf of freezer bread so I used half of it for this dough – it worked out fine. The only problem I had was getting it out of the skillet to cut it. Fortunately I had a cookie sheet ready to slide it onto, so when part of it turned over, it was easy to correct!
    Thanks so much for sharing!

    Reply
  310. Kristi M says

    January 29, 2015 at 10:46 am

    If I used a store bought dough, would it work the same? Or do I need to do the dough as is? Thanks.

    Reply
    • Rebecca says

      January 29, 2015 at 8:49 pm

      Hi Kristi- I would suggest you use the dough as listed in the recipe for a couple of reasons. First, I tested it this way and can vouch for the results. Second, I don’t know what kind of formula the store dough available to you uses, so I dont know whether it would behave similarly to my dough recipe.

      Reply
  311. Kirsten Parris says

    October 4, 2015 at 1:23 pm

    This is the best pizza that I have ever made. I loved the crust and it did taste like Pizza Hut, but just better. I cooked it for 13 minutes on 550, and it was perfect! I topped my dough with homemade sauce, mozzarella cheese, diced onions and pepperoni. It is the crust, however, that gets my 5 star rating. It was so flavorful and crisp on the bottom, having soaked up all that nice oil. I will make this recipe often. I hope everyone who loves pizza will give this recipe a try. This pizza is delicious, and better than anything I could buy!

    Reply
  312. R.M. says

    November 20, 2016 at 1:49 pm

    I go to Serious Eats all the time to learn the best way to cook/bake/fry things, they are fantastic. I tried for years to find a homemade pizza that I liked – didn’t find one until I saw this on serious eats – this one was The One! I have made it several times. I automatically finish my crust on the stove top.

    Reply
  313. Michelle says

    February 18, 2017 at 8:25 am

    This was fantastic but a cast iron is a must. At least a cake pan is definitely out. It stuck horribly. The one cooked in the cast iron was divine. Thanks for the recipe!

    Reply
  314. Brenda says

    February 24, 2017 at 6:38 am

    This is the BEST!!!! My husband I made personal pan pizzas last night,using this recipe.His comment was “this is a keeper”.Can I say I will never make any other kind. Thank you so much for sharing this recipe

    Reply
  315. Jessi says

    May 10, 2017 at 1:55 pm

    Thank you so much for that great recipe!!!!! Pan pizza is our favorite pizza. Definitely going to try making it this weekend:)

    Reply
    • Rebecca says

      May 10, 2017 at 6:22 pm

      Oooooh, you’re going to LOVE this if you’re a pan pizza fan. It’s so good and so simple!

      Reply
  316. Hannah says

    May 10, 2017 at 6:09 pm

    This recipe has been a regular in my house ever since you first posted it. IT turns out wonderfully every time, even with AP flour. And with just five or so minutes of actual work time, it’s hard to beat.

    Reply
    • Rebecca says

      May 10, 2017 at 6:29 pm

      Thanks so much, Hannah! I’m glad to know AP works in it, too. And you’re so right. It’s just a couple of minutes of hands on work for an awesome result.

      Reply
  317. Mary says

    May 12, 2017 at 10:57 am

    8-24 hours?!! Nope.

    Reply
    • Rebecca says

      May 12, 2017 at 1:13 pm

      What do you mean by this?

      Reply
  318. Megan @ MegUnprocessed says

    May 17, 2017 at 12:11 am

    So innovative! Great photography as well.

    Reply
    • Rebecca says

      May 17, 2017 at 8:33 am

      Thanks so much!

      Reply
  319. Lane & Holly @ With Two Spoons says

    May 18, 2017 at 2:47 pm

    I love that you made this in the cast iron skillet! Looks delicious!

    Reply
    • Rebecca says

      May 19, 2017 at 10:31 am

      Thanks so much. It’s the best pan pizza I’ve ever made (and close to the best I’ve ever eaten!)

      Reply
  320. Beth says

    May 19, 2017 at 2:32 pm

    Hi, I’m sorry to be a weirdo, but I looked everywhere and I couldn’t find where you might have given credit for your background music. I assume that’s bc it’s over 100 years old maybe? But I’ve always loved that song and I’d very much like to know the writer if you have time. Thanks… and I enjoy your site. 🙂

    Reply
    • Rebecca says

      May 19, 2017 at 3:19 pm

      You’re not a weirdo! That is good music and I’m happy to help. You’re right on the crediting; it’s well over 100 years old. It’s Beethoven’s Bagatelle Op.119, No.9.

      Reply
      • Beth Ellis says

        May 19, 2017 at 4:51 pm

        Thanks so much. I so appreciate it! (Probably still a weirdo.) 🙂

        Reply
        • Rebecca says

          May 19, 2017 at 8:49 pm

          If you are, I am, too… because I love this piece!

          Reply
  321. Elizabeth says

    May 19, 2017 at 2:36 pm

    If you only want to make one pizza, can you freeze the rest of the dough?

    Reply
    • Rebecca says

      May 19, 2017 at 3:20 pm

      Hi Elizabeth-
      The dough should freeze fine! I’d say after you split it, to place on a well greased pan and freeze until solid, then transfer your dough ‘puck’ to a freezer bag, squeezing all of the air out. When you’re prepared to cook it, I’d pick up the instructions where you grease the pan, but put the frozen dough puck into the pan, cover, and thaw overnight in the refrigerator before transferring out to the counter to let it do its thing and spread out.

      Reply
  322. Sandy says

    May 19, 2017 at 2:39 pm

    Looks so good. Patience is necessary. I”m anxious to hive this a try.

    Reply
  323. Linda says

    May 19, 2017 at 2:52 pm

    When making the pizza dough and it says to Cover the bowl or dough bucket tightly and let it rise for at least 8 but up to 24 hours. –Where do you put bowl? In refrigerator or on counter or keep out of drafts like in an off oven?

    Reply
    • Rebecca says

      May 19, 2017 at 3:17 pm

      Great question, Linda. I put it on the counter. If your counter is drafty or near an open window, though, you’ll want to pop it somewhere that is free of drafts.

      Reply
  324. Karen Sawyer says

    May 19, 2017 at 6:05 pm

    Is there a printable recipe for this. I’d love to try it

    Reply
    • Rebecca says

      May 19, 2017 at 8:49 pm

      Indeedy! Scroll on up a little bit from the comment field and you’ll see a button that says “Print” under the small photo of the pizza in the recipe.

      Reply
  325. Ivy says

    May 19, 2017 at 10:24 pm

    Looks Great n would Love to try ….seen on fb.

    Reply
    • Rebecca says

      May 19, 2017 at 10:26 pm

      Welcome, Ivy! Glad to have you here! Please feel free to ask any questions and check back in if you try it!

      Reply
  326. Patti says

    May 20, 2017 at 10:24 am

    Looks delicious. Is there anyway to print this recipe from this website?

    Reply
    • Rebecca says

      May 21, 2017 at 11:40 am

      You betcha! Scroll up above the comment section and there is a little “Print” button below the smallest picture of the pizza in the recipe area!

      Reply
  327. Dorle says

    May 20, 2017 at 12:58 pm

    Can you freeze the dough?

    Reply
    • Rebecca says

      May 21, 2017 at 11:41 am

      You can, but I think it’s easiest to just halve it if you think you can’t eat two pizzas. The dough would need to be very slowly thawed in the refrigerator overnight and then proofed on the counter in the pan as normal, so you wouldn’t really save any time by freezing it. 😀

      Reply
  328. Terri Sample says

    May 21, 2017 at 11:15 am

    Can the dough be frozen for future use?

    Reply
    • Rebecca says

      May 21, 2017 at 11:41 am

      Yes. That being said, I think it’s easiest to just halve the recipe when you make it if you think you can’t eat two pizzas. The dough would need to be very slowly thawed in the refrigerator overnight and then proofed on the counter in the pan as normal, so you wouldn’t really save any time by freezing it. 😀

      Reply
  329. Debra says

    May 21, 2017 at 12:04 pm

    I love pizza

    Reply
    • Rebecca says

      May 22, 2017 at 10:09 am

      As do I! 😀

      Reply
  330. Luis Zuzunaga says

    May 21, 2017 at 1:03 pm

    Great !!!

    Reply
    • Rebecca says

      May 22, 2017 at 10:06 am

      Thanks, Luis!

      Reply
  331. Cathy says

    May 21, 2017 at 3:16 pm

    to make

    Reply
  332. Anita says

    May 21, 2017 at 10:55 pm

    Looks really good. I need to get a scale and the right ingredients. Your Dad will love it.

    Reply
    • Rebecca says

      May 24, 2017 at 2:06 pm

      It’s an excellent pizza! 😀

      Reply
  333. Terry says

    May 22, 2017 at 12:32 am

    Too many ads covering page and too many to have to scroll thru. I’m gone.

    Reply
    • Rebecca says

      May 22, 2017 at 10:06 am

      I’m sorry to see you go, Terry. The ads are in place to help offset the considerable costs involved in paying for web hosting, design, camera equipment, ingredients for recipe development, and the time I put into all of those things in order to provide free recipes here on this site so they’ll need to stay in place.

      Reply
  334. Joan Beinetti says

    May 22, 2017 at 4:26 pm

    What is that music? I like it!!!

    Reply
    • Rebecca says

      May 22, 2017 at 4:29 pm

      Thanks, Joan! That piece is Beethoven’s Bagatelle Op.119, No.9.

      Reply
  335. ROSINA JACKSON says

    May 25, 2017 at 8:21 pm

    I’m anxious to make your Pan Pizza but found you on Pinterest late in the day. So my question is…….can you place the dough in the refrigerator overnight?

    Reply
    • Rebecca says

      May 26, 2017 at 9:32 am

      Hi Rosina- While it’s rising the first time, I would leave it on the counter!

      Reply
  336. Michelle says

    May 26, 2017 at 10:09 pm

    I made this for dinner tonight and it was PHENOMENAL! As in, probably the best homemade pizza I have ever made. EVER.

    Reply
    • Rebecca says

      May 29, 2017 at 6:52 pm

      That is awesome, Michelle! I’m so glad you loved it!

      Reply
  337. Linda says

    May 28, 2017 at 8:57 pm

    Too bad it requires a cast iron pan. I got rid of mine because I can’t lift them anymore (sigh) Other than that, it sounds wondeerful

    Reply
    • Rebecca says

      May 29, 2017 at 6:54 pm

      Hi Linda- I have a little idea for you! What if you halve the recipe and use smaller cast-iron skillets!? They’re pretty readily available at Target, Walmart, and such!

      Reply
    • Marsha says

      June 24, 2017 at 1:15 pm

      I have no cast iron because I use a smooth top ceramic top stove. What can be used instead of cast iron?

      Reply
  338. Lou says

    May 30, 2017 at 8:34 am

    Your site would be much better without so MANY ads and the worst: the advertising VIDEOS!

    Reply
    • Rebecca says

      May 30, 2017 at 9:32 am

      Hi Lou- Both the ads in the sidebar and posts and the video ads which run ahead of the tutorial videos (made to help illustrate the process for the recipes) create ad revenue helping to offset the costs involved in me making those videos and maintaining a website where I offer free recipes. The costs are substantial; camera equipment, web hosting, ingredients for recipe development, etc.. I’m sorry they bother you, but they can be paused or scrolled past.

      Reply
  339. Judy Quinn says

    May 30, 2017 at 6:17 pm

    Pan pizza dough—-only half tsp instant yeast??? This just doesn’t seem right. Making it timorrow so please advise!

    Reply
    • Rebecca says

      May 31, 2017 at 7:46 am

      I understand it seems low, but that’s really all you need for the extended rise time! I promise!

      Reply
      • claudia vera says

        September 17, 2020 at 7:22 pm

        Hi, no surprise…. I am making this pizza again as per my Hubby’s request and i am also craving this masterpiece. Honestly , this recipe was lifechanging for us and that is because I had tried other recipes and fresh strore bought dough and they were worst than mediocre , they were awful. I rated the recipe recently and mentioned that pleasing my husband is no easy feat and he absolutely loved it. We recently moved from California to North Carolina and 1) We are eternally craving a specific pizza from our favorite Downey Pizza Company in California and 2) We have found zero good pizza here in our new state. My husband has been depressed because of a significant illness that he has and so making foods that he likes and misses has become a gift that I value even more desperately. So again many many thanks for sharing this recipe.

        I just have a question now. Last month, When I prepared the dough the first time I made this pizza, I didnt have a scale , so for the yeast , I measured 1/2 tsp as per the instructions. I now have a scale . I am comparing the .15 ounce vs 1/2 tsp of yeast and it doesnt seem equivalent ( not even closely). My scale measures in grams so .15 ounces is 452.8 grams . Just wondering if the conversion was correct. Since I used 1/2 tsp of yeast the first time and it worked and it was delicious, that Is what I did this time. Just wondering??

        Reply
        • claudia vera says

          September 17, 2020 at 7:30 pm

          Sorry, I meant, .15 ounce is 4.25 grams

          Reply
        • Rebecca says

          September 17, 2020 at 8:10 pm

          Hi Claudia! I’m so glad you’re checking back in with me. This is definitely an error, and I really appreciate you bringing this to my attention! This should be closer to 1.5 grams or 0.06 ounces which is a pretty significant difference!

          Reply
  340. Denise Schramm says

    June 3, 2017 at 10:39 pm

    Made this twice recently. My husband said it is the best pizza he’s ever had. My 91 year old mom said it was delicious. It’s a hit in my house! Personally I think it is the best recipe (except that you must really plan ahead) that I have ever made!

    Reply
    • Rebecca says

      June 4, 2017 at 9:10 pm

      Thank you, Denise! That is the sweetest feedback!

      Reply
  341. Donna G. says

    June 6, 2017 at 10:41 pm

    This recipe is a keeper! The results were delicious! Baked the entire dough in a 12-inch skillet which resulted in a thick crust, but thoroughly cooked through. Used sliced mushrooms, onions and red bell pepper for the toppings. Reheated leftover slices on stoneware the next day and they were marvelous! Next time I will bring out the 15-inch skillet and see how it compares. Thank you for sharing your recipe!

    Used this recipe for the pizza sauce: http://littlespicejar.com/homemade-pizza-sauce/

    Reply
  342. sarah says

    June 8, 2017 at 7:41 pm

    Why can I not copy this recipe???? I don;t want to print it yet.

    Reply
    • Rebecca says

      June 9, 2017 at 1:17 pm

      You can print it to pdf if you don’t want to print on paper, save to pinterest, or bookmark the link and come back here when you’re ready to print! I’d love to have you come back for it! 😀

      Reply
      • sarah says

        June 9, 2017 at 11:14 pm

        Too much trouble. I only wanted to copy all recipes while looking and then print them together on same page.
        Thank you for answering.
        Sarah

        Reply
    • Marsha says

      June 24, 2017 at 1:18 pm

      Why not include an email option??

      Reply
  343. Michele says

    June 11, 2017 at 7:20 pm

    Pretty good pizza!! Yup, the crust makes it!

    Reply
  344. Cathy says

    June 12, 2017 at 10:32 pm

    Can I use a sourdough starter instead of water?

    Reply
    • Rebecca says

      June 13, 2017 at 5:39 pm

      That sounds delicious, Cathy. I haven’t tried it that way, but I’d love to hear how it works out if you experiment a bit with it!

      Reply
  345. Harold says

    June 13, 2017 at 4:53 pm

    Looks great can’t wait to try

    Reply
  346. J Rich says

    June 13, 2017 at 9:47 pm

    Good pizza technique. Im not used ti having oik in tge dough, but there was plenty of oil otherwise

    I did a cool rise ivernight for the dough after letting it rise for 2 hours. Then I put it in the pan with the oul and in fridge after a couple if hours. I bake on my schedule

    I had leftover pesto and bought some feta cheese for the toppings. I parbaked the dough, so that the feta cheese wouksnt burn.

    It was delicious, love the crispy but thick crust. My gubby said it was a restaurant pizza! Great technique, thank you

    Reply
    • J Rich says

      June 13, 2017 at 9:49 pm

      Sorry for all the mistakes

      Reply
    • Rebecca says

      June 15, 2017 at 10:13 am

      It is unusual to have no oil in the dough, but I do so love the results! I love your cool rise overnight idea. I bet the flavour it develops is amazing.

      Reply
  347. Trudy says

    June 20, 2017 at 3:21 pm

    Can this dough be frozen

    Reply
    • Rebecca says

      June 20, 2017 at 6:00 pm

      Hi there, Trudy! This dough should freeze and thaw beautifully.

      Reply
  348. Susie says

    June 20, 2017 at 11:00 pm

    Can almond flour be substituted in this recipe?

    Reply
    • Rebecca says

      June 21, 2017 at 10:30 am

      I have not tested the recipe with almond flour, but am inclined to think it might not work.

      Reply
  349. Daniel DeMarchi says

    June 21, 2017 at 8:59 am

    PIZZA NUTBAR HERE ….DEFINATELY WILL EXPERIMENT WITH THIS …I HAVE PIZZA FLOUR AND PIZZA YEAST HERE FROM ITALY…….LOVE PIZZA HUT PAN PIZZA SO THIS WILL BE FANTASTIC…THANKS

    Reply
    • Rebecca says

      June 21, 2017 at 10:55 am

      I hope you enjoy it, Daniel!

      Reply
  350. Marsha says

    June 24, 2017 at 1:12 pm

    So what about people without a cast iron pan?

    Reply
    • Rebecca says

      June 27, 2017 at 12:43 am

      I have heard some folks use cake pans but I haven’t used them myself. I see from another comment you left that you don’t own cast iron because of a ceramic top stove. Honestly, I use my cast-iron skillet IN my oven more than ON my stove top.

      Reply
  351. Stephanie says

    June 25, 2017 at 9:58 pm

    Made this tonight. I used one big rectangular cast iron pan and cooked it on the gas grill. My boys couldn’t get enough. One of the best pizzas we have ever had!!

    Reply
  352. Bill Whitfield says

    June 26, 2017 at 8:11 am

    I couldn’t figure out how to print the recipe.

    Reply
  353. Adrian Wisting says

    June 26, 2017 at 10:36 pm

    Sounds fabulous but making the dough is a little overwhelming. Will store bought dough work as well?

    Reply
    • Rebecca says

      June 27, 2017 at 12:37 am

      Hi Adrian- I haven’t really tested this recipe using store bought dough because while this dough DOES take a little time to rise, it really only requires 5 minutes (give or take) of hands on time. If you try it, please let me know how store bought dough works for you.

      Reply
  354. Grace says

    June 27, 2017 at 10:13 pm

    This is hands down the best homemade pizza recipe. Super easy, super simple ingredients. The crust is amazing. I love it.

    Reply
    • Rebecca says

      June 28, 2017 at 1:58 pm

      That is wonderful to hear, Grace! Thanks so much for taking the time to let me know you liked it and it was easy.

      Reply
  355. Cody elliott says

    July 5, 2017 at 1:16 am

    Can the other hakf of the dough be frozen?

    Reply
    • Rebecca says

      July 5, 2017 at 10:32 pm

      It sure can! If you scroll up through some of the more recent comments I mention how to thaw your frozen dough.

      Reply
  356. Cheri Johnson says

    July 6, 2017 at 9:18 am

    Making this for first time for tonights dinner. Looked at dough this morning and it’s looking great!

    My only question is can I freeze half of the dough for future use? 2 pizzas is a bit much for only 2 people. Thanks!

    Reply
    • Rebecca says

      July 6, 2017 at 7:52 pm

      You sure can!

      Reply
    • Cheri Johnson says

      July 6, 2017 at 8:32 pm

      Wow! What a awesome pizza we just consumed!! Didn’t freeze dough, but made two and so glad I did…..leftovers with a smile?The crust was so delicious, browned on bottom just like picture. Pepperoni, red onion, olives and sliced tomatos with basil, cheese and Penseys Pizza seasoning. Delicious!! Oven heat did the basil in. Will top it before it gets taken out instead! Thank you for the recipe!

      Reply
  357. Paige says

    July 6, 2017 at 6:17 pm

    This is so good, you can control how much of the ingredients you want. My hubby likes it saucy!

    Reply
  358. Virginia Quick says

    July 7, 2017 at 11:09 pm

    I made this pizza today and seriously, it is the best pan pizza ever! I read the whole article and followed everything exactly as written. It turned out perfect. Carmel , chewy, crunchy crust. Absolute perfection. I was apprehensive of using such a hot oven but I did it anyway and am glad I did. I cooked it for 22 minutes, checking it after the first 12 minutes to get just the right color crust I was looking for. Thank you for this great recipe! I will be using it over and over and over again!

    Reply
    • Rebecca says

      July 8, 2017 at 8:35 pm

      That is awesome, Virginia! Thanks for taking the time to let me know you love it and it worked well for you.

      Reply
  359. shanda says

    July 14, 2017 at 2:07 pm

    In the directions it states to let the dough rise for 8-24 hours !!! Is that necessary ?
    thank you

    Reply
    • Rebecca says

      July 15, 2017 at 11:13 am

      Hi Shanda-
      Yeppers! The instructions are accurate. There is a very small amount of yeast in this recipe. The long rise time allows the yeast to act to its fullest power and develop deeper flavour in the dough than in a fast-rising or faster-rising dough.

      Reply
      • Shanda says

        July 15, 2017 at 11:59 am

        Thank you ! My dough has been rising since yesterday and it looks AMAZING !!!
        We are so excited to try it !!!

        Reply
        • Rebecca says

          July 15, 2017 at 5:30 pm

          I think you’ll be super happy!!!

          Reply
  360. Cyndy says

    July 16, 2017 at 10:40 pm

    Yummy this looks great

    Reply
  361. Nancy Battersby says

    July 16, 2017 at 11:15 pm

    The best cast iron skillets are sold at yard sale, I bought all mine there and use them all the time.

    Reply
  362. Lucky Fishing Charters says

    July 17, 2017 at 6:55 pm

    Nice and easy. I’ll try it!!! Hopefully the dough will come out right.

    Reply
  363. Carol says

    July 19, 2017 at 8:39 pm

    I have a couple heavy well made pans but no cast iron, will it be ok?

    Reply
    • Rebecca says

      July 21, 2017 at 10:24 am

      I’d give it a go! Please let us know how it turns out for you!

      Reply
  364. Mae Hensley says

    July 21, 2017 at 11:19 am

    What can I use for a topping instead of pepperoni? (nothing pork) . I have a cast iron pan that my grandmother used, then my mother, now me. But they are available anywhere now. Just get one, season it according to directions and USE it! Then hand it down to your grand kids. Mae Hensley author of Wild Strawberries—- available at Amazon.com.

    Reply
    • Rebecca says

      July 21, 2017 at 11:26 am

      Feel free to top as you prefer, Mae!

      Reply
  365. Lorraine says

    July 22, 2017 at 1:35 pm

    I made this with all purpose flour and let it rise for 15 hours. It didn’t rise as much as the picture. I put a little too much oil in the pans so it was a little greasy but boy was it crisp and delicious. I want to try it again with the flour recommended in the recipe and with less oil.

    Reply
  366. Carolyn Sills says

    July 22, 2017 at 11:28 pm

    Would this pizza recipe turn out ok if you done it in a round pizza pan.

    Reply
    • Rebecca says

      July 24, 2017 at 9:16 am

      Hi Carolyn-
      I’m not sure what size your pan is or how deep it is, so I’m afraid I don’t know how to advise you here. I’ve only tested it in a round standard cake pan and a cast-iron pan. It worked well in both of those!

      Reply
  367. Stacey says

    July 24, 2017 at 8:27 am

    I used this recipe to make pizzas 2 nights ago. I followed the recipe exactly. I live in Oklahoma (not exactly desert land) but did have to add an extra 9 tablespoons of water to get the dough to the consistency shown. I only let the first rise go for 8 hours, second rise (in pans) for 2 hours. Baked at 550 degrees for 20 minutes. I used a homemade pizza sauce and lots of toppings. I used two 12″ cast iron skillets. They turned out incredibly amazing! Cooked all the way through, light, airy, and crispy. They were so good, I’m making them AGAIN tonight. 🙂 This recipe doesn’t disappoint.

    Reply
    • Rebecca says

      July 24, 2017 at 9:14 am

      I’m so glad you liked it, Stacey! Thanks for taking the time to give your feedback!

      Reply
  368. Venita says

    July 26, 2017 at 1:27 pm

    Can you use just regular all purpose flour in place of high gluten bread flour ? What what i need to do to make it work? Thank you for your reply

    Reply
    • Rebecca says

      July 27, 2017 at 10:45 am

      Hi Venita- I think it will absolutely work with ap flour, but just end up with a slightly different texture!

      Reply
  369. Raquel says

    July 28, 2017 at 9:50 pm

    Wow! I wasn’t sure about the small amount of yeast that was used, but boy was I wrong! I used half a recipe of dough and two 8-inch skillets for hubs and I. Fantastic crispy chewy crust. Thanks loads!

    Reply
    • Rebecca says

      August 1, 2017 at 5:04 pm

      Hooray, Raquel! I know it seems like an abnormally small amount of yeast, but it really does yield a delicious, chewy, crispy crust. I’m so glad you liked it!

      Reply
  370. Jan says

    August 1, 2017 at 12:39 am

    I will try this great recipe. Need to get the gluten flour.

    Reply
  371. Anna says

    August 1, 2017 at 3:15 pm

    Oh boy, I’m totally late to the show. But better late than never I guess. I just have one quick question before I try this out, when you let the dough rise, is it left to rise in a warm area such as the oven or in the fridge overnight or whenever it is that it needs to rise? Thanks in advance! I can’t wait to try this!

    Reply
    • Rebecca says

      August 1, 2017 at 4:53 pm

      Hi Anna! I usually leave it out on a counter top to rise. I can’t wait to hear what you think of it!

      Reply
      • Anna says

        August 2, 2017 at 5:28 pm

        My word! I couldn’t wait to try this pizza and made it for dinner today! We absolutely loved it and will be making this as our new crust from now on! Just one thing, I had oiled the enameled cast iron pan but for some reason it stuck to the pan really badly. The normal cast iron didn’t stick. We somehow got the pizza out and of course ate it. But it was weird that it stuck so badly to the pan. I’m buying a second normal cast iron pan tomorrow so its all good! Thank you so much for this recipe. It’s a keeper!

        Reply
        • Rebecca says

          August 4, 2017 at 4:02 pm

          That is awesome, Anna! I’m so glad you love it!

          Reply
  372. Ann Cassler says

    August 3, 2017 at 7:46 pm

    So I saved this recipe and couldn’t find it when I was ready to make my pizza. I found another that I thought was it but it wasn’t. I started with my regular artisan bread dough recipe similar ratio of flour to water but more yeast and less rising time. 3 1/4 C flour, 1 1/2 C warm water, 3/4 T yeast. Stir and let rise on the counter 2 hours.

    My dough is sticky unless I use a lot of flour when forming the ball and I didn’t want to use flour so I oiled my hand and scooped out some dough and plopped it into the skillet that was set on med high on the stove and patted it out. When the bottom was light brown I topped it with tomato sauce and cheese and put it in my 550 degree preheated oven. I baked it for about 15 minutes until the cheese was starting to brown in spots.

    In short, I like your way better–skipping the stove top part. But I never let the dough rise again for pizza, only for loaves.
    For pizza I scoop it out, pat it or roll it out and top it. The difference now for which I thank you a lot is that I’m working with oil and not flour and baking in the same skillet I pat it out in. Neat! Less time, less mess, FAR better tasting crust.
    Thank you, thank you, thank you.

    Reply
    • Rebecca says

      August 4, 2017 at 4:01 pm

      You’re very welcome, Ann! I’m so glad you enjoy it!

      Reply
  373. Cindy courtney says

    August 7, 2017 at 8:49 pm

    Can the dough be frozen? If so, at what stage?

    Made this over the weekend, OMG awesome!

    Reply
    • Rebecca says

      August 7, 2017 at 10:10 pm

      It sure can! I’d say after the first rise is a good time to freeze it. I’m glad you loved it.

      Reply
  374. Carrie says

    August 12, 2017 at 9:32 am

    This is the Bomb! Closest pizza to PH (love their chewy thick crust), but better yet, I know what I’m eating! Nice treat once in a while (or maybe now it will become every Friday Pizza Night)! Thanks for posting this recipe!
    Side note Gimme Some Oven is one of my favorite food blogs. I’m now going to follow you too!

    Reply
    • Rebecca says

      August 13, 2017 at 11:19 am

      *virtual high five* Carrie! I love Gimme Some Oven, too. And boy do I love this pizza!

      Reply
  375. Darci says

    August 27, 2017 at 6:23 pm

    my dough seems watery

    Reply
    • Rebecca says

      August 27, 2017 at 7:50 pm

      The dough is far more slack than you’re probably used to seeing with dough. Try to ride it out 😀

      Reply
  376. Allison F says

    August 31, 2017 at 8:16 pm

    I didn’t go through all the comments but has anyone notice it calls for 14 ounces of flour, about 2 1/2 cups? If there are 8 oz in 1 cup, isn’t 2 1/2 cups 20oz?

    Reply
    • Rebecca says

      August 31, 2017 at 8:35 pm

      Hi Allison,
      In liquid volume, there are 8 ounces per cup. However, in this case, we are talking about ounces of weight not ounces of volume. Most flours average about 4.5 ounces per cup by weight. As the flour weighs 4.5 ounces per cup, 2.5 cups is equivalent to roughly 13.5 or 14 ounces by weight.

      Reply
      • Allison F says

        September 1, 2017 at 8:44 pm

        Ooooo… Thank you so much for the clarification!! It came out great!

        Reply
      • Mark K says

        March 9, 2018 at 7:50 pm

        Could you explain that math a bit further. 4.5 ounces per cup x 2.5 cups = 11.25 ounces? I’m not trying to be a jerk, just want some clarification on the numbers as a differences of almost 3 ounces in these proportions seems like it could be a big deal.

        Reply
        • Rebecca says

          March 10, 2018 at 7:25 am

          Hi Mark- Go with the weight when in doubt! 14 ounces is the ideal starting point for this recipe.

          Reply
          • Mark K says

            March 11, 2018 at 3:38 am

            Thanks Rebecca. I made this recipe tonight and it came out great. Did everything by weight and gave it about 24 hours for the initial rise. I agree with your assertion that the cast iron pan is the way to go. I did one in a case iron skillet and one in a heavy stainless steel frying pan. The frying pan one was fine, but the cast iron one had that extra bit of crispiness that really makes this dish.

  377. Chiara says

    September 9, 2017 at 11:23 am

    This looks yummy could send to [email protected] would like all your recipes. Thsnks Chiara

    Reply
  378. Jeff says

    September 10, 2017 at 3:27 pm

    Is peanut oil good or bad?
    In the ingredient list it looks like it says no peanut oil, but in the cook’s notes peanut oil is good.

    Reply
    • Rebecca says

      September 11, 2017 at 11:06 am

      Hi Jeff- I’m not sure what happened there. The “not extra virgin” was moved to the front of the list instead of coming AFTER peanut, canola, vegetable. Any neutral oil or peanut oil works well! I’ve fixed the recipe card to reflect that!

      Reply
  379. Sharron Trimm says

    September 10, 2017 at 9:15 pm

    Loved the pizza, it was excellent , the crust was perfect.
    Invite my sister and brother in law to eat pizza and they loved it also. Will make it real so again. It’s a keeper

    Reply
  380. Sue says

    September 12, 2017 at 9:05 pm

    Looks sooo easy and delicious!!!

    Reply
  381. Sandy Robinson says

    September 15, 2017 at 7:17 pm

    Wow going to make this

    Reply
  382. ANGELINE says

    September 17, 2017 at 8:02 pm

    That a long time to wait for it to rise 24 hr.s Whoooooo to long for us …

    Reply
    • Rebecca says

      September 18, 2017 at 10:31 am

      It’s really not that bad as long as you know to plan for it.

      Reply
  383. Clark says

    September 23, 2017 at 10:50 pm

    What rack setting in the oven is best for this pizza?

    Reply
    • Rebecca says

      September 24, 2017 at 12:05 pm

      I think the lower third of the oven is best for this recipe!

      Reply
  384. sue says

    September 25, 2017 at 10:13 pm

    can this dough be frozen if the second 1/2 isnt used or how long will it last in fridge
    could it be baked up and then frozen

    Reply
    • Rebecca says

      September 25, 2017 at 10:25 pm

      You can absolutely freeze the second half!

      Reply
  385. Foodie says

    October 11, 2017 at 8:02 am

    This pizza is delicious. Since moving to FL from NY we gave up on finding good pizza. It just doesn’t exist here in Florida. About the only good thing is the weather! The food stinks!

    This is the go to recipe! When craving begins.
    We’ve even resorted to making it for friends who are desperate for a good pie. No fried zucchini chit and other crap the trolls here suggest. If you are a true lover of a good pie stick to this recipe. Its a godsend

    Reply
  386. Carrie says

    October 15, 2017 at 1:35 pm

    Can you freeze this pizza dough? Before or after the first rise? Thanks!

    Reply
    • Rebecca says

      October 17, 2017 at 11:13 am

      I would freeze it after the first rise! 🙂

      Reply
  387. Charlie girl says

    October 21, 2017 at 4:49 pm

    This was really good! I added a little oregano and chili flakes over top also before baking and a perfect home pizza!

    Reply
  388. Jann Hija says

    October 23, 2017 at 2:27 pm

    Tried this and it is definitely the best pizza ever!

    Reply
    • Rebecca says

      October 24, 2017 at 11:44 am

      I’m so glad you like it, Jann!

      Reply
  389. Sherri says

    November 21, 2017 at 3:59 pm

    This method if pizza dough is legit. I found it on Facebook, so I thought I’d give it a try. I was very skeptical if it would rise and how it would spread out in the pan. When I put it in my cast iron skillets, I thought there was no way it would spread out. They did much to my surprise. AND, they were amazing! They were chewy, crispy, and everything I want homemade pizza to be. Thanks for sharing. I will definitely make this again.

    Reply
    • Rebecca says

      November 21, 2017 at 4:04 pm

      I am so glad you like it, Sherri! Thanks for letting me know!

      Reply
  390. Kerri says

    November 25, 2017 at 9:15 pm

    Great recipe! I made it today. My question is, can you freeze this dough to use it at a later time or do you alwasy have to make it fresh and use it that day? I would like to expedite the process. But sometimes, greatness can’t be rushed, I do get that. ?

    Second question, I didn’t go to 550 in my oven, I took it to 500 only because of nerves! Does the crust get darker at the higher temp? My crust was good, but not as brown as your photo.

    Reply
    • Rebecca says

      November 29, 2017 at 12:13 pm

      HA! Thanks, Kerri! You can certainly freeze half of the dough with no ill effects, but since it needs to thaw overnight in the refrigerator, I’m not sure it saves tons of time. 😀

      Reply
  391. Karen says

    November 27, 2017 at 2:38 pm

    Finally make this yesterday! I started at 9am and first rise was only till 3pm. Waited about 90 mins for second rise. I thought I had too much oil in pan so tried to take some out. Made the first one and came out perfect! Made the second one in the hot pan which still turned out, despite the dough cooking once it hit the pan. The second one was mine and daughters and was amazing. I don’t think I will order take out again! So worth the wait and will do it for the proper amount next time. Also ordering another cast iron pan! Oven set at 550 so if doing two pies at once will probably switch racks half way through to even out. Thank you for this recipe!! Already planning for next Sunday! 🙂

    Reply
    • Rebecca says

      November 29, 2017 at 12:11 pm

      I’m so glad you liked it, Karen! XO

      Reply
  392. Tanya says

    December 7, 2017 at 2:39 pm

    HELP I used My Creuset, grapeseed oil, temp at 550– my pizza STUCK . What do you think I might have done wrong?

    Reply
    • Rebecca says

      December 7, 2017 at 2:49 pm

      Hi Tanya- It sounds a bit like you needed more oil. The dough should move freely and slide around in the oil with some pooling up around the sides.

      Reply
  393. Kellie says

    December 9, 2017 at 5:19 am

    Hi there! I’m a follower of your blog and saw the link for best pan pizza yesterday. Fridays are pizza day in my house and it was too late in the day for the dough-making…so I bought some dough but at least utilized your method. I have a cast iron frying pan that I’ve took the time to well season that doesn’t tend to get used that often so it was great I could use it. I must say that any crust done with your method is fantastic. Crispy and wonderfully browned (but not burnt). my fav toppings are: homemade basil pesto on the bottom (I make and freeze my own when I harvest my basil); chunks of cooked chicken breast; feta cheese; purchased tomato bruschetta (drained and dolloped here and there); small amount sweet onion sliced; Italian blend cheese; whole baby spinach leaves strewn on top; basil leaves sliced and added. It was soooo good! Next pizza day m definitely trying the dough recipe the day before!! This was awesome…thanks for posting this recipe. I foresee many pan pizzas in my future 🙂

    Reply
    • Rebecca says

      December 9, 2017 at 11:48 am

      That is fantastic to know, Kellie! I’m so glad you like it and your combinations sound divine!

      Reply
  394. Miranda Davis says

    December 10, 2017 at 10:42 pm

    Is this good to freeze for later use? If so, how would I do it??

    Reply
    • Rebecca says

      December 11, 2017 at 10:04 pm

      You can definitely freeze the dough for later use. Form it into a ball and place on a parchment lined sheet pan in the freezer. When it’s frozen solid, transfer to a zipper top bag and freeze for up to 6 weeks. To use, thaw in the oil lined pan on the counter overnight!

      Reply
  395. Chad Finkbeiner says

    December 17, 2017 at 3:11 pm

    Turned out perfectly. My oven went up to 550, it was actually the first time I tried. It took about 13 minutes to cook.
    Other notes…I weighed all the ingredients
    I used the kitchen aid stir speed for not even 30 seconds
    I actually had to finish pressing the dough down after the 2 hour rest.
    If your adverse to smoke billowing out of your oven best to start with a clean oven

    Reply
  396. Katherine says

    December 29, 2017 at 10:01 pm

    Just had this for dinner tonight and it turned out beautifully! The bread flour and gradeseed oil were new to me – thanks for the lovely directions. We loved it and will make it again.

    Reply
  397. Luanne says

    January 1, 2018 at 8:39 pm

    This pizza was delicious! My family loved it. Had a perfect crisp crust and wonderful flavor. Will definately make this again!

    Reply
  398. Virgil says

    January 5, 2018 at 3:09 pm

    Have tried this recipe two times and the dough has never risen I don’t believe the recipe that is printed is right it only calls for one half teaspoon of dry yeast I don’t believe that is eneogh no sugar or oil in mix maybe I am wrong please reply with correct ingredients so as I can try again also can you half this recipe.

    Reply
    • Rebecca says

      January 5, 2018 at 4:24 pm

      Hi Virgil- The recipe is correct as written. Please note the extended rise time called for in the recipe; at least 8 hours but up to 24 hours. How long did you let it rise? If your kitchen temperature is particularly cold, it may take even longer than that 24 hours. If your kitchen temperature is warm or average, you may need to look to your yeast to discover the problem. What type of yeast are you using? And did you use the same batch both times?
      Also, it is correct that there is no sugar and no oil in the dough. It is what is called a “lean dough”. This is more than made up for with the presence of the oil in the pan. The sugar is not necessary to the results in this particular recipe. If you doubt me, scroll up and read the opinions of the people who have had great success with it.

      Reply
    • Rebecca says

      January 5, 2018 at 4:25 pm

      I neglected to mention that you can indeed halve the recipe!

      Reply
  399. gail Pedersen says

    January 19, 2018 at 9:12 am

    Can I put it in the refrig. until later use? or can I freeze it

    Reply
    • Rebecca says

      January 19, 2018 at 12:46 pm

      You can freeze it after the initial rise!

      Reply
  400. Luanne says

    January 25, 2018 at 7:14 pm

    This crust was awesome! Making it again for dinner tomorrow !

    Reply
    • Rebecca says

      January 25, 2018 at 11:46 pm

      That is awesome, Luanne! Thank you for letting me know!

      Reply
  401. Rosemary says

    January 27, 2018 at 8:17 pm

    So good! I made pepperoni and mushroom and a shrimp Bianco. Both came so good. My oven only goes to 500 so I did have to put it on the burner for a little bit but worked great. Will always use this recipe.

    Reply
    • Rebecca says

      January 28, 2018 at 2:48 pm

      Oh, MERCY do those combinations sound great! Thank you for the excellent rating!

      Reply
  402. Erin says

    January 28, 2018 at 7:37 am

    You make me laugh.

    I’m about to make the dough. I have a 10 inch Dutch oven and a 12 inch skillet, both Lodge, and they’ve been with me since I was young and online shopping was still new, and one day I stumbled through a portal into a world I’d never known in suburban NJ. It was called Lehmans.com. And even now the smell of my seasoned cast iron skillets heating up brings me a pride akin to parenting.

    Reply
    • Rebecca says

      January 28, 2018 at 2:47 pm

      Oooooh. Lehmans.com got a lot of my money, too! 😀

      Reply
  403. Jeremy Thompson says

    February 21, 2018 at 6:52 pm

    It’s amusing to learn that creating the pizza might take around a whole day or two when proper preparations come into play as your article suggested. That is great to have learned as I always loved me some good meals. Being able to make the perfect pizza someday is part of my dream. I would be sure to follow your tips and add some tweaks of my own too. As of the moment, I would try going out to some great restaurants to try their thin crust pizzas for reference. Thanks!

    Reply
  404. Brenda says

    February 21, 2018 at 7:59 pm

    I’ve made my own pizza for several years, this is the best pizza dough I have ever had!

    Reply
    • Rebecca says

      February 22, 2018 at 10:37 am

      Thanks for the excellent rating, Brenda! It’s much appreciated!

      Reply
  405. Marc Schuster says

    March 2, 2018 at 7:33 am

    Looking great !

    Reply
  406. Maureen says

    March 5, 2018 at 6:28 pm

    When you set it aside for the first 8 hours is that in the fridge or left out

    Reply
    • Rebecca says

      March 6, 2018 at 10:48 am

      Hi Maureen- You set it out at room temperature! That’s the optimal temperature for developing the tiny amount of yeast in the dough.

      Reply
  407. Grace says

    March 13, 2018 at 8:24 pm

    Best darn pizza around. And yes, this is reminiscint of the glory days when pizza hut pan pizza was the best in the world.

    Can’t stress enough the importance of letting that have it’s full second rise (don’t shortcut that) and the the cast iron is a must.

    Reply
    • Rebecca says

      March 13, 2018 at 10:10 pm

      I’m so glad you like it, Grace! Thanks for the excellent rating!

      Reply
  408. raven valdes-kenworthy says

    April 4, 2018 at 2:17 pm

    Hi there! If you don’t want to bake both dough’s at one time, can you freeze half of it before the second rise? Thanks!

    Reply
    • Rebecca says

      April 4, 2018 at 8:05 pm

      You absolutely can!

      Reply
  409. Jane Fielitz says

    April 7, 2018 at 10:12 am

    I LOVE this recipe! I’ve been making it in the food processor. This morning I made two batches for tomorrow…. my question is do you know if you can make breadsticks out of it also?

    Reply
    • Rebecca says

      April 7, 2018 at 3:41 pm

      Yes! They make excellent breadsticks. In fact, I have a post forthcoming about them!

      Reply
  410. Leslie says

    April 8, 2018 at 7:12 pm

    It is seriously is so good!! I made one with the cast iron skillet and one with a cake pan. the cake pan didn’t burn, but got stuck, even though I oiled it well. The second time I just cooked one and then cooked the other, and it was perfect because the first had cooled so it was not scorching hot, but a perfect temp!

    Reply
    • Shanda Moore says

      April 20, 2018 at 7:02 pm

      Same here. One in cast iron and one in cake pan. And ofcourse the one in cake pan is stuck.?

      Reply
      • Rebecca says

        April 23, 2018 at 8:24 am

        Some people have better luck than others with cake pans. I think it is probably large due to the type of cake pan, although I couldn’t swear to it. It seems like the heavier the pan, the better it performs here.

        Reply
  411. Joe says

    April 15, 2018 at 12:02 pm

    I’ve been making homemade pizza and Stromboli for years and this recipe is now my new go to pizza recipe. The chewy crisp crust is resturant quality..

    Reply
    • Rebecca says

      April 15, 2018 at 7:25 pm

      Thanks for the great review, Joe! I’m so glad you enjoy it as much as we do!

      Reply
  412. Chris says

    April 19, 2018 at 9:09 pm

    I made this for my son tonight. It was not only so delicious looking, it was freaking delicious to eat! Fantastic ! Thanks

    Reply
    • Rebecca says

      April 23, 2018 at 8:25 am

      Thank YOU, Chris! Thank you for the excellent review and I’m glad you both loved it. 🙂

      Reply
  413. Shanda Moore says

    April 20, 2018 at 6:57 pm

    I just found this recipe and just recently started working with yeast doughs. I used to be scared to make breads. I have no idea why lol it is so easy time does all the work. I love it. Anyway im baking my pizzas now. Made the dough yesterday at around 6. It looks amazing turned out perfect!! Thank you for posting those recipe even if was in 2014 lol.

    Reply
    • Rebecca says

      April 23, 2018 at 8:24 am

      HAHA! THanks so much. I’m so glad you loved it. It’s crazy how simple it is even if you do have to plan ahead, right? 🙂

      Reply
  414. Terre says

    April 22, 2018 at 9:58 pm

    Ok I finally tried this recipe after much procrastination and boy oh boy was it worth it! This crust is without a doubt my favorite ever! So crusty and just the right amount of thickness. It is truly heaven in your mouth!!

    My kids devoured it and all agreed it was their favorite pizza ever! Thanks so much for sharing this recipe!!

    Reply
    • Rebecca says

      April 23, 2018 at 8:16 am

      Thank you so much for the great review and I’m so please you all liked it!

      Reply
  415. Natalie Kvackova-Sipula says

    April 26, 2018 at 5:57 pm

    Just made this pizza….amazing! Kiddos loved it. Writing from Prague, Czech Republic….

    Reply
    • Rebecca says

      April 27, 2018 at 10:09 am

      Thanks so much, Natalie! I am so glad you liked it!

      Reply
  416. EL Mehdi says

    July 4, 2018 at 5:41 pm

    I have tried this Pizza yesterday. It was delicious, altho my girlfriend ate most of it T_T

    Reply
  417. Paula brazzoni says

    July 24, 2018 at 11:03 am

    I need to try this yummy

    Reply
  418. Anne says

    August 11, 2018 at 11:15 am

    I measured .15 oz yeast on my digital scale and it’s closer to 1 1/2 tsp (1/2 tbsp). That’s how I’m making it instead of the 1/2 tsp you wrote. Can you please correct me if I’m wrong, for my next attempt?

    Reply
  419. Greg says

    August 19, 2018 at 4:13 pm

    I tried this and must have done something wrong. The dough really didn’t expand much after about 16 hours. Double checked my measurements, temp of water was measured with a very accurate thermapen; seems like the yeast didn’t activate. Why?

    Reply
    • Rebecca says

      August 20, 2018 at 12:48 pm

      Hi Greg- Have you tried putting a pinch of yeast with a pinch of sugar in a bowl of water of the same temperature? I think it sounds like the yeast might be dead. Alternately, is your room temperature very cold?

      Reply
  420. Emily Guthrie says

    August 25, 2018 at 12:34 pm

    This looks fabulous and I’m looking forward to trying it.
    I think there’s a typo in the ingredients. For the year, I think you meant 3/16 OF an ounce not OR an ounce.

    Reply
    • Rebecca says

      August 25, 2018 at 10:29 pm

      Ha! Great catch! Thank you!

      Reply
  421. Millie Hue says

    September 3, 2018 at 10:48 pm

    Thanks for pointing out that the pizza must rest for 5 minutes before you slice it since it is too hot to do so yet. I will keep that in mind because it will be the first time that we will be baking pizza. Actually, we are still going to buy supplies this weekend, but we will be cooking them on Sunday for the family reunion on our property.

    Reply
  422. Claudia says

    January 23, 2019 at 8:05 am

    I went through most of the comments, and didn’t see anyone who tried it! What a tragedy! I did. I tried it and LOVE it. It is just as good as the commercial pan pizza. I made it once and am going to make it again today, this time doubling it and using 16″ deep dish pizza pans. This is my new favorite pizza dough. Thank you for posting it.

    Reply
    • Vicki says

      March 12, 2019 at 7:04 pm

      I did and it’s delicious!

      Reply
  423. Vicki says

    March 12, 2019 at 7:03 pm

    Delicious! We loved it, especially the hubby. I used avocado oil which has a high smoke point and is healthy to boot.

    Reply
  424. Bobbi says

    April 13, 2019 at 7:25 pm

    Made this tonight. Used store bought dough and added mushrooms.
    Husband loved it!

    Reply
  425. Deborah A Kustron says

    June 1, 2019 at 3:31 pm

    If I froze the second half, will it work ok when unthawed and ready to make a second pizza?

    Reply
    • Rebecca says

      June 2, 2019 at 5:22 pm

      Absolutely! Just thaw it overnight in the refrigerator in a covered, oiled pan then thaw at room temp for the second rise/to allow it to spread itself.

      Reply
  426. DeShield says

    June 2, 2019 at 8:21 pm

    This was the best. The husband said it was best homemade pizza ever. Takes a bit of planning and not something to make in the spur of the moment. The crust was perfection. Followed the recipe exactly! Only took 13 minutes cooking time at 525 degrees.

    Reply
    • Rebecca says

      June 4, 2019 at 11:17 am

      I’m so glad you both loved it, DeShield! You’re right, it takes a little planning, but it is so worth it!

      Reply
  427. Christine says

    June 16, 2019 at 8:33 pm

    I never comment but this is the one recipe we use for pizza ever since we found it, so I figured I should say thank you. It’s easy, foolproof, and I appreciate that you shared this with the world.

    Reply
    • Rebecca says

      June 24, 2019 at 10:05 am

      Thanks so much, Christine! I’m glad you love it as much as we do!

      Reply
  428. Heather K Johnson says

    September 9, 2019 at 2:07 pm

    This is my go-to pizza dough recipe, I have made this numerous times now and have come back because I’m making it again tonight! Patience with the dough is key but so worth it. It is flavorful, crispy and fluffy all at the same time.
    I didnt realize all these other times looking at the recipe that it was adapted from Kenzi, no wonder it is amazing! I own his book The Food Lab and it has everything you could ever want to know about being in the kitchen. Totally worth checking out!

    Reply
    • Rebecca says

      September 9, 2019 at 5:32 pm

      You bet! Every recipe Kenzi touches is gold!! I’m so glad you love it, Heather! And thank you, too, for taking the time to rate the recipe!

      Reply
  429. Lelanie says

    November 26, 2019 at 10:16 pm

    I used the whole dough recipe on a 14-inch cast iron pizza pan (Lodge). It turned out great.

    Reply
    • Rebecca says

      November 27, 2019 at 1:54 pm

      That’s a great idea, Lelanie! Thanks for taking the time to review the recipe and I’m glad you love it!

      Reply
  430. DeShield says

    December 7, 2019 at 9:03 pm

    This recipe is fantastic. It is the only homemade pizza recipe I use anymore. I really cannot say enough good things about the dough itself. So easy and delicious. The only comment I have really is that the blog says the dough will expand to 8 times its original size. In all the times I have made this recipe, that has never occurred. I use warm water and King Arthur bread flour and the dough sits for at least 18 hours. Even though the expansion does not occur, it has not affected the amazing results. My husband is addicted to this pizza. And yes, the cast iron is a must. Try it. You won’t be disappointed and you may never order another pizza again.

    Reply
  431. Stephen says

    January 26, 2020 at 8:08 pm

    I doesn’t make sense that you could cook this at 550 for 12 minutes, let aloneness 20, without the crust being excessively cooked.

    Reply
    • Rebecca says

      January 29, 2020 at 6:03 pm

      Hi Stephen- It may not make sense, but it works really, really, really well. As always, you should be using your nose and eyes as well as your timer to tell you when food is done, but I have made these pizzas at least a hundred times quite happily and as you can see from the comments here, many other people have also successfully made the pizzas. Maybe give it a go before you give up on it.

      Reply
    • Rebecca says

      January 29, 2020 at 6:04 pm

      Quick note: please remember this is 550 in a CONVENTIONAL oven NOT a CONVECTION oven.

      Reply
  432. Jerel says

    February 1, 2020 at 9:37 am

    NO LIE this is the absolute best pizza we have ever made. It does take the time to plan and be patient with the dough, so make that time. It is absolutely so delicious we are making it again today after having it last night. Just read directions and let the dough do it’s thing. It’s worth the wait!

    Reply
  433. Al says

    February 1, 2020 at 12:17 pm

    What happened to the video?

    Reply
    • Dave says

      August 15, 2020 at 8:46 am

      I had trouble seeing the video as well. I believe the issue was my ad-blocker, as it magically appeared when I disabled it and reloaded the page. GREAT crust! I’m so glad I found it.

      Reply
      • Rebecca says

        August 15, 2020 at 9:17 am

        I’m so glad you found it, too, Dave! Thanks for taking the time to rate the recipe and let me know you love it.

        Reply
  434. Jason says

    February 9, 2020 at 2:12 pm

    We love it! The flavor is perfect but the crust keeps sticking, both times we’ve tried. Any hints? We’re using a new Creuset skillet pan.

    Thanks!

    Reply
    • Rebecca says

      February 10, 2020 at 9:36 am

      Hi Jason- Thanks so much for taking the time to rate the recipe. You might want to go ahead and use more oil for a while!

      Reply
  435. Greg Wright says

    March 12, 2020 at 10:58 am

    Do you let the dough rise in the fridge for 8 hrs. Doesn’t really say.

    Reply
    • Rebecca says

      March 12, 2020 at 2:17 pm

      Hi Greg- Leave it at room temperature. 🙂

      Reply
  436. Ed Lengen says

    March 21, 2020 at 7:45 pm

    Lady – you nailed this !!!!
    My wife and I have been trying for months to get our Pan Pizza just like the old time Pizza Hut and this recipe is as good if not better than anything we have ever tried !!!!
    Finally – no more searching for recipes and you really could not have made it easier.
    Just follow your directions to the “T” and sit down and enjoy the BEST PAN PIZZA you will ever eat !!!
    Thanks for posting and sharing this awesome recipe

    Reply
    • Rebecca says

      March 22, 2020 at 5:30 pm

      That. Is. Awesome, Ed!!!!! I’m so very glad you both loved this!!

      Reply
  437. Neva says

    March 28, 2020 at 10:21 am

    I’m so excited to try this pizza recipe. What caught my attention is the no knead pizza dough. I make a no knead rustic bread that is delicious and easy. Just need patience. I’ve wanted to make my own pizza, but was afraid of making the crust. But not afraid any longer. No knead crust is right up my alley. Thank you

    Reply
    • Rebecca says

      March 28, 2020 at 4:43 pm

      I hope you really enjoy it, Neva! xoxo

      Reply
  438. Guy says

    April 1, 2020 at 2:03 pm

    One of the most rambling recipes I have ever encountered. My constant thought was…. please get to the bottom line. I needed to read and reread many times just to get answers. eg: is this to make 3 pizzas, 2 or 1???????

    Oh well the pie was good but by then I didn’t care.

    The author needs to have an editor make he rewrite it, trim it down, streamline it.

    Reply
    • Rebecca says

      April 1, 2020 at 4:39 pm

      Because you demand brevity, I will make my response brief: I am glad the pizza came out of this well even if your attitude didn’t.

      Reply
      • Jeana says

        May 27, 2020 at 4:53 pm

        I just fell in love, hahahahaha. Hey Guy – welcome to what is commonly known as a FOOD BLOG. The blog part appeals to some. You? Guess it doesn’t – feel free to check out AllRecipes.com if you want less “bloggy” recipes.

        Yeesh.

        Reply
        • Rebecca says

          May 28, 2020 at 5:45 pm

          HA. Thank you, Jeana. xoxoxox

          Reply
  439. Molly says

    April 8, 2020 at 9:49 pm

    It’s misleading to not include wait times in your recipe time.

    Reply
    • Rebecca says

      April 9, 2020 at 10:31 am

      Hi Molly- The recipe card time reflects the hands on time needed to make the pizza. If you read the body of the recipe, it tells you how long you’ll need to let it rest. All that information is included both in the post and the recipe, so I’m not sure what you find misleading about it.

      Reply
  440. Mack says

    April 8, 2020 at 10:45 pm

    My family and I LOVE this recipe. I’ve been using active dry yeast because that’s all I could find. I mix it with about a half cup of the warm water and dissolve the hard bits before adding it to the recipe.

    Here’s my problem though. I’ve only got one packet of yeast left now, and can’t find any more (it’s all sold out because of COVID19 panic). I’ve researched making my own yeast from raisins or just flour (sourdough starter) but nobody tells you how to USE these in recipes. Do you have any experience or suggestions for this?

    Reply
    • Rebecca says

      April 9, 2020 at 10:50 am

      Hi Mack! Thanks so much for letting me know you love this recipe! I think if you are down with making your own yeast from raisins, you’ll be good for a little experimentation here. I see no reason the yeast you make wouldn’t work in this recipe especially since it uses such a minimal amount. I think you could probably also use sourdough starter in this with good results, but haven’t tried it myself. If you’d like to give it a shot, I’d say probably start with about a cup of active starter in the recipe. Let’s work through this together. I think it sounds like a fun experiment!! Maybe I’ll give the sourdough pizza a try this weekend!

      Reply
      • Mack says

        April 11, 2020 at 12:05 am

        Haha sounds good. Let me tell you what I’ve already tried (sorry for the long post).

        I did try with a 50/50 whole wheat flour/water sourdough starter that I’d made myself but it was a failure (mostly flat crust with only a few bubbles). I started with a half cup of starter (just a shot in the dark) which was 4 oz by weight. I tried to keep tuna same ratio of water to floor, so i removed 2 oz of water and 2 oz of flour from your original recipe.

        The resulting dough felt thinner and a bit more watery compared to the orignal dough.

        When baking it, I just made a big bubble in the middle of the pan resulting in a more raw / floppy middle.

        The four factors that might have played a role in that were:

        1) I just didn’t use enough starter? You suggested a cup to begin with, and I only used a half when I did it.

        2) Maybe the fact that it was whole wheat flour changed something and made the dough too heavy?

        3) The starter may have been underdeveloped. It was bubbly and smelled right, but I hadn’t been developing it for more than a few days.

        4) I allowed it to rise for about 20 hours in a room that’s warmer than my kitchen where I usually do it. Maybe it overproofed?

        I’m keen to try the raisin method next. Do you think I can just use the raisin water once it’s become bubbly, or should I be feeding it flour for a bit first?

        Cheers

        Reply
        • Mack says

          April 11, 2020 at 12:55 am

          Sorry, typo above.

          “When baking it, *IT just made a big bubble…”

          Reply
        • Rebecca says

          April 11, 2020 at 9:23 pm

          Hey Mack- My first instinct is the whole wheat flour was the problem. It’s so finicky and this dough is so easy. Was your starter doubled in bulk from when you started it? That’s my visual sign it is ready to go, usually.

          Reply
          • Mack says

            April 12, 2020 at 11:57 am

            Yep it had doubled in bulk, bubbled, and started smelling like yeast which is why I was thinking “We have yeast” and went for it.

            Do you think a starter with all purpose with even bread flour would be the way to go?

          • Rebecca says

            April 12, 2020 at 5:46 pm

            I do, actually. Whole Wheat is so flippin’ finicky when it comes to rising. I’d go with bread flour or ap.

  441. Mike says

    April 12, 2020 at 12:40 pm

    Shouldn’t the dough go into the refrigerator if it’s going to sit for at least 8 hours? On the counter, this dough will bust through the lid and die without feeding.

    Reply
    • Rebecca says

      April 12, 2020 at 5:45 pm

      Hi Mike- Definitely use a bowl or container large enough to hold a greatly expanding dough with a loose fitting lid. You don’t want to make my mistake and try an airtight lid that blows off like a bomb. 🙂 But seriously. No. Room temp for the dough. It has very little yeast, and the refrigerator will definitely slow down the fermentation/rising process to the point of possible yeast death.

      Reply
    • Rebecca says

      April 12, 2020 at 5:45 pm

      …this is assuming you don’t live in Phoenix or somewhere else similarly incendiary…

      Reply
  442. Jerry Sollien says

    April 14, 2020 at 9:18 am

    the best pan pizza dough recipe I’ve ever tried, thank you

    Reply
    • Rebecca says

      April 14, 2020 at 12:16 pm

      Thanks so much, Jerry! I’m so glad both that you loved it and that you took the time to rate the recipe!

      Reply
  443. Kathy Day says

    April 28, 2020 at 10:56 am

    My question #1 is: Why is my dough when first mixed it is more gloppy than yours is as in the pizza video? I use the same ingredients and so on? I can not handle my dough after the first 8 hour rise like you do.
    Question #2 & 3: Just how long do you let your dough at room temperature? My dough will rise beautifully then falls and does not rise well again, what am I doing wrong? Why is my dough rising too much?? I have followed your video and it is not the same as your pizza?

    Reply
    • Rebecca says

      April 29, 2020 at 6:18 pm

      Hi Kathy! It may have to do with the relative humidity where you are. Why not try reserving 1/4 cup of your water to the side and then mix your dough with the remaining water. If it resembles what the dough looks like in the video, just omit that 1/4 cup. If it’s too stiff or dry, drizzle it in 1 tablespoon at a time ’til you get what you’re looking for.

      I usually mix it first thing in the morning and let it rise 8 hours before transferring to the pans… that said, when it’s colder in my house, I often mix it just as I go to bed, then transfer to pans mid afternoon the next day. We tend to eat late, so this works for us. If your house is quite warm or quite humid, it might be a little too long for you to do that.

      All that said, how does it TASTE when you’ve baked it? Because if it tastes wonderful, I wouldn’t mess with it. 🙂

      Reply
  444. Jamie says

    April 30, 2020 at 12:24 pm

    Can the dough sit covered for more that 24hrs until use?
    (First time pizza maker here:)

    Reply
    • Rebecca says

      April 30, 2020 at 3:00 pm

      Hi Jamie- I’d cap that first rise time at 24 hours. If you need to go longer than that, I’d just let it rise about two hours at room temp then stash it in the refrigerator.
      then bring the dough out of the fridge and let it sit at room temp at least 4 hours before transferring to pans.

      Reply
  445. Cathy says

    May 3, 2020 at 1:28 pm

    Oh my gosh. Eating this pizza now. Halved the recipe, but otherwise followed your instructions carefully. The pizza is fabulous! Thanks for posting this. It is so easy and soooo good. Our new coronavirus Saturday movie night dinner.

    Reply
    • Rebecca says

      May 4, 2020 at 10:12 am

      I’m so glad you love it, Cathy! Thank you for taking the time to let me know and rate the recipe, too! xo

      Reply
  446. HEATHER says

    May 7, 2020 at 6:05 pm

    Super easy to make the dough the night before. The only thing I would do differently would be to pre bake the crust for about 10 minutes prior to placing the toppings and baking. Because the crust directly under the sauce felt slightly soggy. Would definitely make again though!! Thanks for the recipe!

    Reply
    • Rebecca says

      May 8, 2020 at 4:11 pm

      I’m so glad you loved it, Heather! Thanks for taking the time to rate the recipe and let me know your thoughts!

      Reply
  447. Sandy says

    May 17, 2020 at 4:29 pm

    Can you add a little honey to the dough.for a little sweetness.

    Reply
    • Rebecca says

      May 17, 2020 at 7:45 pm

      Hi Sandy- If you add honey, it will ramp up the yeast’s activity and will make the dough rise faster. I prefer to make it without because it’s easier to control the rate of rise and keep it nice and slow for added flavour. 🙂 If you do add honey, you’ll need to reduce the rise time (by how much, I’m not sure. You’ll just need to watch it).

      Reply
  448. Jackie says

    May 19, 2020 at 12:03 pm

    I would love to learn how to partially bake this pizza and freeze it. Then defrost and reheat later. Any tips!?

    Reply
    • Rebecca says

      May 20, 2020 at 12:49 pm

      Hi Jackie! I’ve never par-baked this pizza… I kind of figure once it’s in, it’s on. 🙂 If you play around with it, please let me know!

      Reply
  449. Dan says

    May 27, 2020 at 5:34 pm

    This recipe is ridiculous. After trying twice thinking I must have made a mistake the first time measuring I wound up with more of a batter than I did a dough. It just plain doesnt work at all.

    Reply
    • Rebecca says

      May 28, 2020 at 4:41 pm

      Hi Dan- It sounds like something is clearly going wrong for you here since hundreds of people make this successfully. May I ask how you measure your flour? Do you go by weight or volume? And when you measure your liquid, do you use a liquid measuring cup or a standard dry measuring cup? It is most definitely a very slack dough, but it’s definitely stiffer than a batter. Did you see the texture you should be going for in the video? You can always hold back on a couple of tablespoons of the water to achieve that texture if you’re in a super humid environment.

      Reply
  450. Carl says

    May 29, 2020 at 8:00 pm

    Which oven rack do I use?

    Reply
    • Rebecca says

      May 31, 2020 at 4:47 pm

      I use the center rack, Carl. 🙂

      Reply
  451. Julie says

    May 29, 2020 at 8:56 pm

    I think I need some help- I’ve made this 3 times now- all fabulous tasting but I’m finding working with the dough particularly tricky. I make it the night before so I don’t skimp on the rising time and after that first rise my dough is so loose and and slack it looks like your dough after the second rise in the pan. There is no way it would form together like yours in the video. When I mix the ingredients the night before it looks like yours. It tastes delicious and it’s become our Friday night treat during quarantine! I’m just wondering what I might be doing wrong.
    I mostly love that nearly 6 years later this recipe is still not only relevant but thriving.

    Reply
    • Rebecca says

      May 31, 2020 at 4:51 pm

      Thanks so much, Julie!! I’m so glad you love this and it’s become part of your quarantine treat rotation! I’m also going to say that if your dough tastes great, I wouldn’t mess with it… but if you want a dough that’s a little more “handle-able”, you can hold off on a tablespoon or two of the water. That said, when your hands are sufficiently greased, you should be able to handle a very slack dough without having dough gloves as a result. 🙂

      Reply
  452. Grizel says

    June 11, 2020 at 1:44 pm

    Can I use self rising flour for this recipe? What would be the adjustments be?

    Reply
    • Rebecca says

      June 11, 2020 at 9:11 pm

      Hi Grizel- Self-rising flour is not a good substitute in this recipe because it contains baking powder as a leavener. This recipe relies on yeast, so you should use all-purpose flour or bread flour for best results. 🙂

      Reply
  453. Jane H Boice says

    July 14, 2020 at 12:22 pm

    Can you refrigerate the dough in the cast iron pan and regfrigerate it for future use? I want to make the dough for a Saturday night meal, but would love to start it on Thursday, if possible. How long can it keep? Can you just roll it into a ball and refrigerate? Or do you have to place it in the pan?

    Reply
    • Rebecca says

      July 14, 2020 at 3:15 pm

      Hi Jane- This dough is not really roll-able. My ideal solution for you would be to start the pizza dough on Friday instead of Thursday. 🙂 Failing that, you can let it rest in the pans, covered, in the refrigerator for an overnight, but you’ll want to bring it up to room temperature slowly before topping and baking. I’d recommend a couple of hours on a counter to do that. 🙂

      Reply
      • Jane Boice says

        July 14, 2020 at 4:47 pm

        Well, my dough sat from 3 PM yesterday to 4 PM today. It only rose about an inch. I thought it would have risen much more. When I took it out to put it in the pans, It was so sticky, most of it stuck to my fingers. Even oiling my hands did not help. I put the dough into two cast iron pans with the oil, and no way was I able to “flip” them over to oil both sides. Also, covering cast iron pans with plastic wrap — it does not adhere to the cast iron, so it just lays there. I don’t know how “tightly” I am supposed to have the plastic wrap on the cast iron pans, but it isn’t tight. The dough did spread out into the pans, even without me waiting two hours for it to spread. I am just hopeful that the crust is flavorful when I bake the pizzas. Am I doing something wrong? I had new, good yeast, and used bread flour. Followed the directions on measuring and mixing. I am not a novice and have made bread and yeast rolls many times, and have never had dough come out so sticky. My house is air conditioned, but not cold, about 74 degrees. Comfortable for an old lady who is always cold. HELP!

        Reply
        • Rebecca says

          July 18, 2020 at 12:16 pm

          Hi Jane! This is a VERY sticky, wet, highly-hydrated dough, so I don’t think you did anything wrong- it just may be very different than the dough you’re accustomed to working with. You can use a large rubber band or piece of yarn to tie the plastic wrap around the cast-iron pans if it’s slipping. How did your pizza come out?

          Reply
          • Jane says

            July 19, 2020 at 10:18 am

            It turned out great! Delicious! It was just such a different dough than I am used to.. I will make it again and hold back on some of the water until I see how it comes together.

          • Rebecca says

            July 21, 2020 at 10:58 am

            Thanks for checking back in, Jane! I’m so glad you loved it!

  454. Lorraine says

    July 15, 2020 at 8:18 am

    Oh the gloriousness of this pizza! I can’t tell you how incredibly beautiful the crust and the method. I tried it out ( same method different vessel) with a pizza stone ( flying in the face of traditional pizza stone usage) and was rewarded with fabulous results. Am I gushing? You bet I am!!!!

    Reply
    • Rebecca says

      July 18, 2020 at 12:07 pm

      HA! Thanks so much, Lorraine! I’m so grateful you took the time to let me know you love it and rate the recipe!

      Reply
  455. Robin B. says

    July 20, 2020 at 3:53 pm

    I wish we could post pics because I made this last night and it was truly amazing! I used 2 cake pans and still got that nice browned edging. I used 2 TBS of oil and 2 TBS of melted butter for the pans. The only difference I made was using a pinch more yeast (just because I didn’t know if I could wait the minimum of 8 hours). Which we did! It was so fun to watch the progress on a lazy Sunday!

    Reply
    • Rebecca says

      July 21, 2020 at 10:50 am

      I’m so glad you loved it, Robin! Thank you so much for taking the time to let me know and to rate the recipe. 🙂 xoxoxo

      Reply
    • Rebecca says

      July 21, 2020 at 11:02 am

      Also, please join our facebook group and you can post pictures of your beautiful pizzas!!! https://www.facebook.com/groups/975769789198636/

      Reply
  456. Jennifer Turner says

    July 28, 2020 at 1:55 am

    Followed this recipe to the letter. It turned out perfect. I set it closer to the bottom rack so the crust and top were perfectly done at the same time. Next I will add a little garlic powder to the crust to add some flavour. This is my new go to for that perfect pizza and a movie night!

    Reply
    • Rebecca says

      July 28, 2020 at 8:47 pm

      Thanks so much for rating the recipe and letting me know you love it, Jennifer!

      Reply
  457. Jenny Wilson says

    August 12, 2020 at 10:50 pm

    Is it possible to refrigerate/freeze half of the dough?

    Reply
    • Rebecca says

      August 13, 2020 at 9:11 am

      Absolutely!!!!

      Reply
      • Jenny Wilson says

        August 15, 2020 at 9:19 pm

        Meh, we went ahead and made it all…they’re in the oven now!!!

        Reply
  458. mark says

    August 24, 2020 at 9:46 pm

    HELP!
    What went wrong?
    Pizzas stuck badly to both pans–cast iron skillet and Le Creuset roaster.
    Used 2 Tbsp oil in each first, and dough etc spread perfectly.
    TASTED amazing but had to scrape and scrape to get out (not burned at all–golden delicious!)
    Ended up more a pan pizza cobbler.
    Any insight? I know most pizza pans preheated but not this case. Why did they stick??!

    Reply
    • Rebecca says

      August 25, 2020 at 8:57 am

      Hi Mark- I think you may have some thirsty pans there. I’d double the amount of oil next time. 🙂 I know it may sound ridiculous but since there’s no oil in the dough, it can stand a little more (or a lot more) in the pan. Don’t worry about over-oiling the pan. 🙂

      Reply
  459. Jerri says

    August 28, 2020 at 2:32 pm

    Can you freeze 1/2 dough and use another time? What would you do with it when take out of freezer?

    Reply
    • Rebecca says

      August 28, 2020 at 3:29 pm

      You betcha!! You’d leave it to thaw overnight in the refrigerator, then move it to the well-oiled pan as instructed and leave it at room temperature to spread.

      Reply
  460. Claudia Vera says

    September 8, 2020 at 9:44 am

    Where have you been all my life ! I made it , it was easy , convenient , delicious , and I was beyond myself that it was successful and it looked exactly life the photo . Thanks for all the pointers too ! My husband loved it and that was the most rewarding because he is hard to please . His expectations are high because he is a major foodie and a great cook . He wants this pizza again , he ate 75 percent of it himself . I followed everything , except I used rapid rise yeast ( I didn’t know there was a difference until after wards ) but I think this allowed me to only let it rest for 6 hours for the first rise and I still let it rest the two hours in the cast iron for the second rise ) . My oven only goes to 500 and it needed 12 minutes at that temp . Next time I will use the instant yeast instead and will let it rest longer 18-24 hours because I subsequently learned from Alton brown that it’s not just about the gas rise of the yeast but it’s about the flavor development of the dough from the yeast ( so faster is not better ) . So although my husband loves it as is, I am excited to learn if it can be even even more delicious ( just to feed my curiosity )

    Reply
    • Rebecca says

      September 8, 2020 at 1:29 pm

      Well, Claudia- You just made my Tuesday! Thank you so much for taking the time to let me know and geek out on it with me! I agree that the slower rise gives better flavour development, so I look forward to hearing what you all think of that one!

      Reply
  461. Nathan says

    September 21, 2020 at 1:05 pm

    Thank you!

    This pizza has saved my sanity during this sh#$%t-storm stay-at-home year. I have spent a lot of time tinkering with it (one might say obsessively) and I thought I would share back a few findings:

    1- I used the whole recipe in a larger 14″ pan (I am using this one https://www.amazon.com/Chicago-Metallic-16124-Professional-14-25-Inch/dp/B003YKGS4A but I guess any one would do). I wanted to be able to host a bit of a crowd so I was looking for a cheaper option than buying 10 cast iron pans. I bought 6 pieces of the above (obsessive??). Added bonus, they stack one inside the other so 6 don’t take much more room than one. I will be able to have pizza parties, once I am able to have, you know, parties.

    2. I have been struggling with an under-baked center or an over-baked periphery. On top of the size of the pan, it may be related to the fact that my oven only goes up to 250C (482F). What solved it for me was buying a pizza steel (https://www.amazon.com/gp/product/B00JXVNUHW/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 but again, I guess any one would do). It makes the crust delightfully crispy and dreamy.

    3. I have used a shorter first rise (4h) and a longer second one (6h-8h). This makes the pizza even more airy and delicious and OMG I want more. On the downside, the dough looses all structure and it makes the spreading of the sauce more challenging so I am putting the cheese first, then the toppings and finally the sauce in strips. This was inspired by Detroit style pizza.

    4. While we are on the Detroit style pizza, since we are using a metallic pan, you can spread the cheese over the edge and get the lacy cheesy edge which… have I already said OMG?

    Thank you again. It’s been a crappy year but it has been less so thanks to you.

    Reply
    • Rebecca says

      September 21, 2020 at 4:38 pm

      Well, Nathan. You just made my week. Thank you so much for nerding out over pizza with me. I love the idea of having several of those pans on hand because as you said, 10 cast-iron skillets might be playing it a bit high. HAHA.

      I also have a pizza steel (Nerds unite!) and believe it or not, a Detroit Style Pizza recipe in my cookbook: “Ready, Set, Dough! Beginner Breads for All Occasions.” I really like the idea of playing with the rise times on the dough as well.

      I’m so glad I improved your pizza life and truly appreciate you taking the time to rate the recipe and tell me about your experience with it!

      Reply
  462. Laura says

    September 24, 2020 at 6:45 pm

    My pizza was burnt. I followed all of your directions and reasoning

    Reply
    • Rebecca says

      September 27, 2020 at 6:26 pm

      Hi Laura- Are you in the US or cooking in another country? If you’re elsewhere, it could be an issue with ingredients being slightly different. If you’re in the US, we’ll have to look at something else for troubleshooting. Is your oven a standard one or a convection one? If you’re using a convection oven, it will cook far faster at the same temperature because of the air circulation.

      Did you use a cast-iron or other type of pan?

      Reply
  463. Cate says

    October 3, 2020 at 10:53 pm

    My years of making pizza dough a certain way has come to an end. Even though this recipe first had me worried. It didn’t rise much in about 14 hours, I still put it in the pans and let it sit a couple more hours.
    Oh my goodness, literally. Crust goodness, the best ever, wow! What a treat to not fuss with it.
    By the way, I love the Canning Book, just love it…

    Reply
    • Rebecca says

      October 4, 2020 at 4:35 pm

      Aw, Cate! Thank you so much for taking the time to rate the recipe and let me know you love it! I’m so glad you love the canning book, too. Day made. 🙂

      Reply
  464. Nik says

    October 9, 2020 at 5:45 pm

    Tried this today. I set up the dough in the bowl last night. Sadly, as I was ready to put it into the two pans it was clear that the dough was far too runny. I had to add more flour to thicken it up a bit. Maybe it’s because I’m in a place where it is humid. I went on to try and cook it regardless. I use ghee for high heat cooking.

    In the end the cheese and sauce came out great, the outside edges and bottom of the crust were good, but as you’d expect the inside of the dough wasn’t cooked all the way. Will have to use much less water next time to get it to turn out. Will keep trying!

    Reply
  465. Jim says

    October 25, 2020 at 2:07 pm

    7 hours into the dough rise and it has barely risen. What have I done wrong? Bad yeast? Water not warm enough?

    Reply
    • Rebecca says

      October 25, 2020 at 3:27 pm

      Is your room pretty chilly, Jim?

      Reply
  466. Lelanie Isabel says

    October 28, 2020 at 4:25 am

    Hi! Can I use Tipo 00 flour for this recipe? Thank you.

    Reply
    • Rebecca says

      October 28, 2020 at 6:43 am

      If you’d like, Lelanie, certainly! It may be a little different in the end, but it will be delicious. I usually save the Tipo 00 for wood fired pizzas, myself. 🙂

      Reply
  467. Alexandra says

    November 8, 2020 at 5:56 pm

    So far, tried once, for next batch do I leave the batter out? Or put in fridge?

    Reply
    • Rebecca says

      November 8, 2020 at 7:23 pm

      Hi Alexandra- I’m not sure what you’re asking me. Did you make one pizza with the dough and want to know what to do with the second half? Or something else? I’m glad you liked it!!

      Reply
  468. melissa drenning says

    November 8, 2020 at 7:34 pm

    Can I use active dry yeast instead of instant

    Reply
    • Rebecca says

      November 10, 2020 at 2:05 pm

      You betcha!

      Reply
  469. Christa Stewart says

    November 21, 2020 at 2:09 pm

    Fyi: when this recipe comes up on a Google search, it says time is 40 min. If there’s a way to change that, I recommend it. At least you are honest early in the descriptive writing, but I usually jump to the recipe and well, this is no 40 min recipe. However, I look forward to trying it just as soon as I get the correct flour and extra time.

    Reply
    • Rebecca says

      November 24, 2020 at 4:29 pm

      Thanks, Christa! I have to determine whether I want people to bail because they think they have to spend 8 hours standing over a bread dough (which they don’t have to do) or have the total time reflect total rest time… I’m opting for reflecting the hands on/cooking time vs. the hands on/cooking time/rest time since it is inactive. 🙂 Happy Thanksgiving!

      Reply
  470. Susan says

    December 2, 2020 at 7:00 pm

    S Tried this , Wonderful !!! Reminded me of Flourchilds pizza from Boston back in the days I was in college. Thanks so much !

    Reply
    • Rebecca says

      December 3, 2020 at 10:47 am

      You’re so very welcome, Susan! Thanks for letting me know you love it!

      Reply
  471. meg says

    January 3, 2021 at 6:51 pm

    I make a danged good pizza crust (think pi day for the neighborhood 50+ pizzas in my not made as a pizza oven oven), but wanted to make a pan pizza rather than my insanely thin crusted pizza. I stumbled upon your recipe and all I can say is WOW!!!! This will now be my go to for pan pizzas, I might even say I now have a new favorite pizza crust. I had sauteed some garlic for the pizza and threw the leftover oil into the bottom of the pan, holy cow was it delicious. Thank you for a new go to favorite pizza…….

    Reply
    • Rebecca says

      January 4, 2021 at 10:55 am

      Thank you so much for taking the time to rate the recipe and let me know you love it, Meg! I sure wish I lived in your neighborhood if you’re whipping up pies for Pi day! 🙂

      Reply
  472. Celo says

    January 9, 2021 at 7:47 pm

    Is there any reason why your recipe is ounce, cup, gram? You give flour in ounce, yeast in gram, water in cups. Does the dough come out better like this?

    Reply
    • Rebecca says

      January 10, 2021 at 10:52 am

      Hi Celo- Actually, each of the ingredients has a volume and weight measurement, and with the exception of the water, the weights are given in both ounces and grams. 🙂 I find it a little easier to get the precise yeast measurement with grams because you can fine tune it a little more easily.

      (I did add the weight measurement in for the water because somehow I had omitted that, so thank you for the heads up. However, the ounce and gram weights for everything else were already there.)

      Reply
  473. Nirmala upadhyay says

    January 11, 2021 at 10:13 am

    My bottom pizza stay row I have thermadoor should I put bake convention or where in bottom or middle

    Reply
    • Rebecca says

      January 11, 2021 at 4:13 pm

      Hi Nirmala- I bake my pizzas in the center of the oven. Did you use a cast-iron skillet or other pan? What size was your pan?

      Reply
  474. Tracy says

    January 20, 2021 at 3:03 pm

    Absolutely fabulous crust! Crispy on the bottom, fluffy through the middle with chew at the outer edge. Yum! We made three different sizes (pan limitations in my kitchen!) and topped three different ways and everyone loved their personal pizzas. Thanks to great instructions it wasn’t hard to figure out how to adjust the time for the different sizes at all 🙂

    Reply
    • Rebecca says

      January 20, 2021 at 5:13 pm

      Thank you so much for taking the time to rate the recipe and let me know you loved the results, Tracy!! You made my night!

      Reply
  475. Kathy says

    January 22, 2021 at 3:47 pm

    I made this twice didn’t cook it my didn’t looke like picture it was way more sticky and I measured flour precisely don’t know what I’m doing wring

    Reply
    • Rebecca says

      January 22, 2021 at 9:33 pm

      Hi Kathy- The dough was sticky? Did it cook up alright? Did you measure by weight or volume?

      Reply
  476. Cindy (Buffalo NY) says

    January 24, 2021 at 1:21 pm

    I have made this pizza recipe and it is scrumptious. Super crispy crust. It makes a fantastic cast iron pizza without the work. Making it today for the AFC championship game.

    Quick question though. Sometimes 2 inches pizza’s are too much. Can half the dough be saved and if so for how long. What is the process. Do you let it go through the rising process or divide at the start and either refrigerate or freeze the half not being used. Love to hear from you on your recommendations.

    Reply
    • Rebecca says

      January 24, 2021 at 8:58 pm

      Hi Cindy! Let’s Go Buffalo!!!!! You can definitely save the dough. After the first rise, divide and freeze!

      Reply

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