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 only directions you need to make The Best 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. 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.
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.
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. 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.
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.
Cook’s Notes
- 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.
- 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 above as a visual cue for how it should look when just right.
- 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.
- 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.
- As for where to store the rising dough, draft-free and at room temperature is ideal!
- Pan choices count for your Best Pan Pizza. IDEALLY you will choose 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 a 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.
- 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.
- 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.
- 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.
Use this to make The Best Pan Pizza
See how easy it is to make the Best Pan Pizza?
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The Best Pan Pizza
Ingredients
For the dough:
- 14 ounces high-gluten flour bread flour, about 2 1/2 to 3 cups by volume
- 2 teaspoons kosher salt 3/8 of an ounce or .35 ounces
- 1/2 teaspoon instant yeast 3/16 or an ounce or .15 ounces
- 1 cup plus 3 tablespoons water 9.5 ounces by weight
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.
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
Best Pan Pizza was originally posted August 1, 2014. Updated with video and tips in May 2017.
First – Happy Birthday! I would try out this pan pizza – I can measure and have patience so it’s worth a try.
saute up some shrimp!!!
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 🙂
Either this pizza or a big pan of cornbread. It’s a win either way 🙂
This pizza of course!
This pizza with fresh garden veggies!
Oh, a frittata! I have no pans currently that I can use on top of the stove and inside the oven.
Go to a thrift store they have cast iron pans. I just cleaned it up, and reseasoned it.
Definitely this pizza.
Fried zucchini from my garden. And your pizza looks fabulous!
This would be a great pan to sear a steak!
I would make some zucchini fritters. Cast iron is the best for pan frying.
This pizza looks like a winner to try.
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!
An oven omelette
Morning swoon! That looks soooooo good!
This pizza!!!!!
Spanish tortilla for second breakfast after a Dutch baby for breakfast.
I think I’d try your pizza first it looks incredible
Dutch Baby- scaled up from my 10″ skillet so I can get a portion. (Usually my kids eat it all)
Happy Birthday! The first thing cooked would be some roasted corn for salsa. The very next thing would be this pizza. Yum!
I would love to make a Dutch baby for breakfast in this pan.
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!
pizza…to be exact, THIS pizza.
Ooh, iwould make this pizza recipe! But I would top it with artichoke hearts and roasted red peppers! Yum!
Obviously we’d have to make this pizza – it looks incredibly delicious!!
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. 🙂
Your pizza! Happy Birthday and thanks for all of your recipes!
This pizza! I don’t have any cast iron pans so the Le Creuset could be my pathway to crispy pan pizza!
This pizza–you got me with the Pizza Hut crust. A guilty pleasure that I have sorely missed all these many years. Happy birthday!
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:)
It would have to be this pizza. Looks perfect!
I would definitely make this pizza first in my new Le Creuset Skillet.
Pizza, cornbread, cake, so many possibilities!
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!
Definitely would make this pizza! Probably at least once a week!
I would make a very large Chocolate Chip Cookie in the skillet.
I love that pan. 🙂
A cc cookie sounds better to me than this pizza. Dont care for the crispy crust.
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.)
This pizza of course! What better way to celebrate this beauty?
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!
Happy Birthday! My 40th is in February! I would make either this pan pizza or a skillet cookie. 🙂
Skillet corn bread…then that pizza
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!
A pan pizza!!
I think a nice shrimp scampi.
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.
a lovely tortilla espanola
Wow, the pizza looks great! But I have been dying for sausage mushroom gravy and biscuits. Happy Birthday too! The 40s are great.
I’d definitely need to make pizza.
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 🙂
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!
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 🙂
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?
Happy Happy Birthday! The first thing I would
make in this beautiful skillet is most likely this
gorgeous pan pizza!
Fried chicken! The real deal! Then lots of other things, dutch baby, omelets, and of course this pizza!
I have a great chicken and orzo skillet dish I would make! Yum, Yum!
Sorry Rebecca! Stupid phone pasted and sent instead of deleting my birthday wish to my son!
Make my grandmother’s cast iron skilet corn bread.
I will make this pizza. I will make this pizza many, many times.
Socca – the two adults in the hose are GF, and it’s our favorite GF pizza base.
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!
This pizza. It looks awesome!!!!! Love Foodie with Family
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!
Oh I would totally make this pizza! It looks amazing!!
I would make a wonderful pan of cornbread! Your pizza looks super yummy though!! I will have to try that out as well!
this pizza of course:) I have a regular cast iron pan that i’ll try this in this weekend, though, looks amazing!
I would definitely make the pizza, since pizza is one of my favorite foods! I could eat it everyday!
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!
An absolutely beautiful pizza, wish I had some now for breakfast!
Pizza…or maybe cornbread….or maybe a giant snickerdoodle!
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.
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!
This pizza looks like a fabulous place to start!
Happy Birthday! You had me at pizza…what a nifty give-away!
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.
I always want this!!!!!!!! I totally would make a paella, I like my rice crispy on the bottom.
I’d make your pan pizza; why not christen the pan with your recipe, its a win-win, I love pizza!
I would make bacon caramelized onions for a wilted spinach salad– I’ve been craving that all week.
Amelia,
How I would love to have your recipe for wilted spinach salad.! Please email it to me at emailhc@aol.com. Thank you in advance for hopefully sharing.
Frank Crow
I’ve been wanting to make a Roasted Veg Frittata.
Pan pizza, of course!! It looks PERFECT!
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!
I would make Brussels sprouts with pancetta & of course this delicious looking pizza!
Wow-how absolutely perfect does that pan pizza look? I’d so love to make this for my hubby 🙂
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???
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.
obviously, I’m making this pizza, want it NOW 🙂
I’m thinking a giant frittata. We have them often for breakfast (and dinner, when mama can’t handle real cooking).
The pan pizza looks great. I would have to try it!!
I love to make naan bread, that would be the first thing I would make!
THIS pizza obviously!!! Holy smokes it looks delicious!
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!!
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!
Dessert first, Snickerdoodle Skillet cookie.
I would definitely make this pizza if I won that pan!
I might have to make a giant chocolate chip pan cookie. You know, just to try it. 😉
Happy birthday! I have never owned a cast iron skillet, but I’ve always wanted to make cornbread in one!
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 emailfhe@aol.com. Thank you in advance for hopefully sharing.
Frank Crow
Truthfully…….probabely scrambled eggs in butter. Always the best in iron skillets!!!
It’s a close call. Either this pizza or fried potatoes, fried in bacon fat.
skillet cookie 🙂
Pizza sounds like a great idea!
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.
Everything! Right after this delicious looking pizza…
I love the giveaway!! I would probably cook an enormous cookie in it!
This pizza (just pinned it), and maybe a skillet focaccia.
Well I would have to make a Dutch Baby for breakfast and then that there pizza for dinner!! Yummmm!
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.
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!
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.
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!
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!
I love this recipe! I would definitely make this pizza first!
I really LOVE that pan and your pizza looks amazing! I’ve never made one in a pan, I must give it a whirl!
I will make this exact pizza–looks delicious!
Your pizza of course……next corn bread
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!
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 🙂
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. 🙂
I have a recipe for pineapple upside down cake I’ve been wanting to try.
Wow! This pan would be awesome for sooooo many things! but first would be roast!
I would make our family favorite German pancakes first and try out the pizza next!
I would cook up some brussel sprouts (shredded) with bacon
Your pan pizza! It looks great! This would be my first cast iron piece of cookware.
Gosh, this pizza looks like a good first. I would like to do this right now. Thank you very much.
Cornbread!
I would make pizza.
First, probably a skillet chocolate chip cookie. Then, this pizza!
Ooohhhh…….could you share the recipe????? Please!!!!
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.
I believe I would make the exact pizza shown here…it looks delish!
I would cook a pizza just like yours.
I think I would love to try your pizza and I know my grandkids would too.
I’d make this pizza……Love it. Can’t wait to make. Happy Birthday Rebecca. I have a BIG one next month too!
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!
The first thing I would make in the pan is your featured pizza. It looks amazing.
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
I’m so sorry, Christine! Sometimes those customs laws can be a real pain!
Skillet fried potatoes (in bacon fat).
Fried chicken first and then cornbread.
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!
I’ll try this pizza for sure!
I love the color of this pan – so fun!
I’d probably cook a fried egg first. But your pizza would be on my must cook list. Thank you!
I would probably make pizza!!
For starters this fab pizza!!!
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!
After reading your post….Pizza…definitely Pizza!!! Looks fabulous!!
Fresh Peach Crisp is what I would make first!
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!
Everything! I’ll even cook eggs in a properly seasoned pan like this!
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.
This looks like a dough recipe I could actually handle–I’d be starting off with this pizza for sure!
Love your website! I would make this pizza 🙂
Southern heritage requires frying up some brined chicken. Nothing does that better than an iron skillet!
an apple dutch pancake, yum!
I would try The Best Pan Pizza, of course.
A beautiful pan! Seared scallops would probably be the first thing I’d love to cook it in.
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.
I would cook a big skillet cookie!
I would make everything in this gorgeous skillet!
I will be making that pizza! Maybe even a breakfast version so my teenage boys will say I am the best mom EVER!
My family would go crazy for this pizza!
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!!!!!!!!
I would actually make this pan pizza! Sounds delicious!! 🙂
Your pan pizza!
I’m making THAT pizza tonight in a plain ol’ cast iron skillet. So I would probably make it again!!
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!!!
Hmm, a toss up between roasted red potatoes or pizza. What a gorgeous pan!
Why pan pizza of course
I like to cook meat in cast iron. Gives me the best crust
I’m going to make that pizza! My kids would LOVE it.
Why pizza of course then after that anything and everything will be cooked in that gorgeous pan.
This pizza!!!!
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.
Indeed! My thoughts precisely. Skillet cornbread rocks.
This would be my dessert cast iron pan and would definitely make a giant chocolate chip skillet cookie in it 🙂
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.
This gorgeous pizza – that’s SO obviously to die for!!
I will cook this pizza. Because…yum!
Pizza dough is started and my old fashioned cast iron pan is patiently waiting for some action.
The first thing I would do is make another deep dish pizza, for comparative purposes, of course.
I would make a personal pan pizza, just as described.
My guys always love pizza – so I’d have to try this one!
I would make a vegetable frittata
Oh, a pan like that makes me want to spend the day in the kitchen – chocolate chip pan cookies would be divine in this!
I would cook a veggie frittata with goat cheese!
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.
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!
this pizza!!!!!!!!
After your Ultimate Best Pan Pizza, I’d use that beautiful pan to fix some herbed cornbread biscuits.
What a beautiful pan! Fingers crossed!
I would make a fantastic clafoutis (custardy pancake) with honey and fresh local peaches and plums! And have that for dessert after the pizza…
Homemade cornbread will be first on my list of many goodies that require a good heavy skillet!!
That pizza would be on my short list for sure! Thanks for the opportunity to win!
I’d make a Chocolate Chip Skookie (skillet cookie)!
The first thing I would cook is some bacon.
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!!
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!
I would make pizza, for my birthday, which is thursday. (winning would make a great gift!)
Pizza first. Then cornbread and a pear cobbler. In that order.
I would try this pizza recipe.
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)
Pizza first. Then cornbread and a pear cobbler. In that order.
Sorry for the double post–I’ve got a twitchy touch-screen!
Cobbler!
A Grande Omelet
I think I’d try that pizza. It looks so good!
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!
Pizza
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.
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!
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!!
I will make your pizza recipe!!!
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.
Well, this pizza of course! And then maybe some cornbread next time or a yummy seated steak!
I’d make peppers and onions and sausages!
demureprincess7(at)gmail(dot)com
Cornbread! But I may have to try this way to do pizza when it gets to cold for grilled pizza.
Hi
I would make you blue skillet pizza, of course!!
The pizza!
This pizza!
If I had this pan the first thing I would probably make would be crispy skinned, oven roasted chicken thighs.
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!
Oh the pizza looks delicious but I would first make baked fontina!
That looks good enough to special order some flour!
Like so many others this pizza sounds irresistible and must be the first thing to make in this beautiful skillet.
Oh, and the answer to the question… cornbread. Or fajitas. or actually that pizza when my special flour arrives.
New pan, new recipe. It would have to be this delicious pan pizza!
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….
Definitely pan pizza!
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.
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!
I would make this pizza!
Definitely this pizza!
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:)
That pizza of course! Pizza is my alltime I could eat it every day food!
I would surely make this pizza recipe.
I would crack some eggs into that pan without delay.
Your pan pizza recipe (Thanks!)with a sprinkling of sliced mushrooms!
I think your pan pizza recipe may be what I’d need to make first in that pan!
A deep dish Chicago-style pizza. It’s a King Arthur’s recipe.
Ooh, the first thing would be your delicious pan pizza recipe – then, I have many more recipes …..
Thanks for the chance!
my backyard chicken eggs!
I’ll try your pizza recipe! I already make a great pizza but it sounds so yummy cooked that way!
I’ll try your pizza recipe! I already make a great pizza but it sounds so yummy cooked that way!
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.
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!
This pizza recipe! I was just lamenting that I don’t have a cast iron skillet, then read on!
Eggs! I cook a whole lot of eggs 🙂 Happy Birthday to you 🙂
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!
Most likely fried corn or sautéed zucchini ! Lots of garden veggies this time of year :). Btw happy birthday !!!
Decisions, decisions…my first thought would be my one-pan chicken & sausage dish. Yum with a capital “Y”.
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.
I would make a gooey chocolate pecan skillet brownie, soon to be followed by this pizza!
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.
I have a lovely sweet potato breakfast scramble that would look awesome in this pan!!
Probably this pizza!
I have never cooked with cast iron. So many things I would like to try!
This pizza is e-speaking my language! So crispy and gooey!
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! 🙂
Probably a GF blue corn bread!
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 !!!
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!
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.
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.
My hubs and I always make pan pizza. It’s so good!
Swedish pancakes!!
A big batch of cornbread!
Think I’d love to make your pizza recipe!
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
I would make the biggest and fattest omelette in history.
Happy Birthday.
Meemaw
If I won this beautiful Le Creuset skillet I would make fried chicken or skillet cornbread – then of course the best pan pizza!
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. 🙂
Despite the heat of summer, I would make your perfect pan pizza first in this beautiful skillet!
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.
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!
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!
I would totally pan roast some bone-in, skin-on chicken breast with rosemary, lemon and butter, yummmmmmm
ummmm some kind of hash. or pizza. pizza sounds good!
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.
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…
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!)
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.
Great Giveaway and Happy Birthday! I will be making your pizza!
I think I would begin with a skillet apple pie.
Without a doubt…would LOVE to make this pizza using this amazing pan! Then, hmmm, cornbread, Dutch baby,…endless possibilities.
I would make some crackling cornbread
I’d make goetta(a Cincinnati specialty) and eggs! Yum!
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.
First thing to make would be a batch of Green Chile Cornbread!
mmm, i think i would make a super fat pizza!
I would make your pizza
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!
That Pizza! My boys would love it.
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!
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!!
Oh…and what would I cook first? Shepherd’s pie.
I promise that my first recipe will be this pan pizza!
The first thing I’ll make is this amazing sounding pizza!
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 🙂
I will definitely make this pizza! Pan pizza is my ultimate favorite and I didn’t have a good recipe.
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.
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!
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!
Probably bacon followed by the tastiest, crispiest, potatoes and peppers. Top with an egg and voila, the perfect breakfast.
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.
I’ll be making your Best Pan Pizza…yum!
I believe the first thing I’d make would be your pan pizza, since I presently have only one cast iron skillet!
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!
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!
Chicken fried steak!!
Would definitely have to try this pizza!
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. 🙂
This was EXCELLENT! And I am a long time home pizza maker, so have strong pizza opinions. Thanks for sharing!
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
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
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!!!
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?
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!
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!
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!
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! 😀
That’s so much fun to hear, Hannah! Thanks for letting me know!
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!
If I used a store bought dough, would it work the same? Or do I need to do the dough as is? Thanks.
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.
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!
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.
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!
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
Thank you so much for that great recipe!!!!! Pan pizza is our favorite pizza. Definitely going to try making it this weekend:)
Oooooh, you’re going to LOVE this if you’re a pan pizza fan. It’s so good and so simple!
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.
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.
8-24 hours?!! Nope.
What do you mean by this?
So innovative! Great photography as well.
Thanks so much!
I love that you made this in the cast iron skillet! Looks delicious!
Thanks so much. It’s the best pan pizza I’ve ever made (and close to the best I’ve ever eaten!)
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. 🙂
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.
Thanks so much. I so appreciate it! (Probably still a weirdo.) 🙂
If you are, I am, too… because I love this piece!
If you only want to make one pizza, can you freeze the rest of the dough?
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.
Looks so good. Patience is necessary. I”m anxious to hive this a try.
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?
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.
Is there a printable recipe for this. I’d love to try it
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.
Looks Great n would Love to try ….seen on fb.
Welcome, Ivy! Glad to have you here! Please feel free to ask any questions and check back in if you try it!
Looks delicious. Is there anyway to print this recipe from this website?
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!
Can you freeze the dough?
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. 😀
Can the dough be frozen for future use?
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. 😀
I love pizza
As do I! 😀
Great !!!
Thanks, Luis!
to make
Looks really good. I need to get a scale and the right ingredients. Your Dad will love it.
It’s an excellent pizza! 😀
Too many ads covering page and too many to have to scroll thru. I’m gone.
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.
What is that music? I like it!!!
Thanks, Joan! That piece is Beethoven’s Bagatelle Op.119, No.9. <3
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?
Hi Rosina- While it’s rising the first time, I would leave it on the counter!
I made this for dinner tonight and it was PHENOMENAL! As in, probably the best homemade pizza I have ever made. EVER.
That is awesome, Michelle! I’m so glad you loved it!
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
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!
I have no cast iron because I use a smooth top ceramic top stove. What can be used instead of cast iron?
Your site would be much better without so MANY ads and the worst: the advertising VIDEOS!
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.
Pan pizza dough—-only half tsp instant yeast??? This just doesn’t seem right. Making it timorrow so please advise!
I understand it seems low, but that’s really all you need for the extended rise time! I promise!
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!
Thank you, Denise! That is the sweetest feedback!
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/
Why can I not copy this recipe???? I don;t want to print it yet.
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! 😀
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
Why not include an email option??
Pretty good pizza!! Yup, the crust makes it!
Can I use a sourdough starter instead of water?
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!
Looks great can’t wait to try
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
Sorry for all the mistakes
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.
Can this dough be frozen
Hi there, Trudy! This dough should freeze and thaw beautifully.
Can almond flour be substituted in this recipe?
I have not tested the recipe with almond flour, but am inclined to think it might not work.
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
I hope you enjoy it, Daniel!
So what about people without a cast iron pan?
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.
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!!
I couldn’t figure out how to print the recipe.
Sounds fabulous but making the dough is a little overwhelming. Will store bought dough work as well?
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.
This is hands down the best homemade pizza recipe. Super easy, super simple ingredients. The crust is amazing. I love it.
That is wonderful to hear, Grace! Thanks so much for taking the time to let me know you liked it and it was easy. <3
Can the other hakf of the dough be frozen?
It sure can! If you scroll up through some of the more recent comments I mention how to thaw your frozen dough.
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!
You sure can!
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!
This is so good, you can control how much of the ingredients you want. My hubby likes it saucy!
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!
That is awesome, Virginia! Thanks for taking the time to let me know you love it and it worked well for you.
In the directions it states to let the dough rise for 8-24 hours !!! Is that necessary ?
thank you
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.
Thank you ! My dough has been rising since yesterday and it looks AMAZING !!!
We are so excited to try it !!!
I think you’ll be super happy!!!
Yummy this looks great
The best cast iron skillets are sold at yard sale, I bought all mine there and use them all the time.
Nice and easy. I’ll try it!!! Hopefully the dough will come out right.
I have a couple heavy well made pans but no cast iron, will it be ok?
I’d give it a go! Please let us know how it turns out for you!
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.
Feel free to top as you prefer, Mae!
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.
Would this pizza recipe turn out ok if you done it in a round pizza pan.
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!
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.
I’m so glad you liked it, Stacey! Thanks for taking the time to give your feedback!
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
Hi Venita- I think it will absolutely work with ap flour, but just end up with a slightly different texture!
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!
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!
I will try this great recipe. Need to get the gluten flour.
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!
Hi Anna! I usually leave it out on a counter top to rise. I can’t wait to hear what you think of it!
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!
That is awesome, Anna! I’m so glad you love it!
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.
You’re very welcome, Ann! I’m so glad you enjoy it!
Can the dough be frozen? If so, at what stage?
Made this over the weekend, OMG awesome!
It sure can! I’d say after the first rise is a good time to freeze it. I’m glad you loved it.
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!
*virtual high five* Carrie! I love Gimme Some Oven, too. And boy do I love this pizza! <3 I'm so glad you like it. Welcome!
my dough seems watery
The dough is far more slack than you’re probably used to seeing with dough. Try to ride it out 😀
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?
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.
Ooooo… Thank you so much for the clarification!! It came out great!
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.
Hi Mark- Go with the weight when in doubt! 14 ounces is the ideal starting point for this recipe.
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.
This looks yummy could send to Chiararosita9@gmail.com. would like all your recipes. Thsnks Chiara
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.
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!
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
Looks sooo easy and delicious!!!
Wow going to make this
That a long time to wait for it to rise 24 hr.s Whoooooo to long for us …
It’s really not that bad as long as you know to plan for it.
What rack setting in the oven is best for this pizza?
I think the lower third of the oven is best for this recipe!
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
You can absolutely freeze the second half!
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
Can you freeze this pizza dough? Before or after the first rise? Thanks!
I would freeze it after the first rise! 🙂
This was really good! I added a little oregano and chili flakes over top also before baking and a perfect home pizza!
Tried this and it is definitely the best pizza ever!
I’m so glad you like it, Jann!
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.
I am so glad you like it, Sherri! Thanks for letting me know!
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.
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. 😀
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! 🙂
I’m so glad you liked it, Karen! XO
HELP I used My Creuset, grapeseed oil, temp at 550– my pizza STUCK . What do you think I might have done wrong?
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.
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 🙂
That is fantastic to know, Kellie! I’m so glad you like it and your combinations sound divine!
Is this good to freeze for later use? If so, how would I do it??
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!
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
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.
This pizza was delicious! My family loved it. Had a perfect crisp crust and wonderful flavor. Will definately make this again!
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.
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.
I neglected to mention that you can indeed halve the recipe!
Can I put it in the refrig. until later use? or can I freeze it
You can freeze it after the initial rise!
This crust was awesome! Making it again for dinner tomorrow !
That is awesome, Luanne! Thank you for letting me know! <3
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.
Oh, MERCY do those combinations sound great! Thank you for the excellent rating!
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.
Oooooh. Lehmans.com got a lot of my money, too! 😀
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!
I’ve made my own pizza for several years, this is the best pizza dough I have ever had!
Thanks for the excellent rating, Brenda! It’s much appreciated!
Looking great !
When you set it aside for the first 8 hours is that in the fridge or left out
Hi Maureen- You set it out at room temperature! That’s the optimal temperature for developing the tiny amount of yeast in the dough.
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.
I’m so glad you like it, Grace! Thanks for the excellent rating!
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!
You absolutely can!
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?
Yes! They make excellent breadsticks. In fact, I have a post forthcoming about them!