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.
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.
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.
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.
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.
Use this to make The Best Pan Pizza
See how easy it is to make the Best Pan Pizza?
The Best Pan Pizza
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
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 and again in January 2021.
Cathy says
First – Happy Birthday! I would try out this pan pizza – I can measure and have patience so it’s worth a try.
kristin says
saute up some shrimp!!!
Bri | Bites of Bri says
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 🙂
Chrissie M says
Either this pizza or a big pan of cornbread. It’s a win either way 🙂
Jessica says
This pizza of course!
Mindy C. says
This pizza with fresh garden veggies!
Elyse says
Oh, a frittata! I have no pans currently that I can use on top of the stove and inside the oven.
Carol says
Go to a thrift store they have cast iron pans. I just cleaned it up, and reseasoned it.
Karen says
Oh I found my cast iron frying pans at Home Goods – Lodge for $20.
Caitlin says
Definitely this pizza.
Linda H says
Fried zucchini from my garden. And your pizza looks fabulous!
Dani says
This would be a great pan to sear a steak!
queenann says
I would make some zucchini fritters. Cast iron is the best for pan frying.
Andrea W says
This pizza looks like a winner to try.
april says
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!
sara says
An oven omelette
Michelle @ Healthy Recipe Ecstasy says
Morning swoon! That looks soooooo good!
Abby says
This pizza!!!!!
Sara says
Spanish tortilla for second breakfast after a Dutch baby for breakfast.
The Food Hunter says
I think I’d try your pizza first it looks incredible
Rachel says
Dutch Baby- scaled up from my 10″ skillet so I can get a portion. (Usually my kids eat it all)
Jennifer says
Happy Birthday! The first thing cooked would be some roasted corn for salsa. The very next thing would be this pizza. Yum!
sharon blue says
I would love to make a Dutch baby for breakfast in this pan.
Barb T says
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!
Saylee says
pizza…to be exact, THIS pizza.
casey says
Ooh, iwould make this pizza recipe! But I would top it with artichoke hearts and roasted red peppers! Yum!
Morgan says
Obviously we’d have to make this pizza – it looks incredibly delicious!!
Susie says
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. 🙂
andrea says
Your pizza! Happy Birthday and thanks for all of your recipes!
Kathleen says
This pizza! I don’t have any cast iron pans so the Le Creuset could be my pathway to crispy pan pizza!
Rene says
This pizza–you got me with the Pizza Hut crust. A guilty pleasure that I have sorely missed all these many years. Happy birthday!
Yvette N. says
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:)
Amy says
It would have to be this pizza. Looks perfect!
Sarah G says
I would definitely make this pizza first in my new Le Creuset Skillet.
Autumn Hinton says
Pizza, cornbread, cake, so many possibilities!
LeslieBee says
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!
Steve says
Definitely would make this pizza! Probably at least once a week!
Amanda L says
I would make a very large Chocolate Chip Cookie in the skillet.
I love that pan. 🙂
Rose says
A cc cookie sounds better to me than this pizza. Dont care for the crispy crust.
Rebecca says
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.)
April F. says
This pizza of course! What better way to celebrate this beauty?
Jennifer says
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!
Rona K. says
Happy Birthday! My 40th is in February! I would make either this pan pizza or a skillet cookie. 🙂
Erika says
Skillet corn bread…then that pizza
Daina says
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!
Melissa K says
A pan pizza!!
Jules says
I think a nice shrimp scampi.
Peggy says
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.
Shelby says
a lovely tortilla espanola
Clare says
Wow, the pizza looks great! But I have been dying for sausage mushroom gravy and biscuits. Happy Birthday too! The 40s are great.
Erika says
I’d definitely need to make pizza.
Jessica DeMay says
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 🙂
Susan says
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!
Kristin Nicole says
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 🙂
Jill says
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?
Staci Martinez says
Happy Happy Birthday! The first thing I would
make in this beautiful skillet is most likely this
gorgeous pan pizza!
Lisa says
Fried chicken! The real deal! Then lots of other things, dutch baby, omelets, and of course this pizza!
Lori Haase says
I have a great chicken and orzo skillet dish I would make! Yum, Yum!
Staci Martinez says
Sorry Rebecca! Stupid phone pasted and sent instead of deleting my birthday wish to my son!
Sara says
Make my grandmother’s cast iron skilet corn bread.
Tori says
I will make this pizza. I will make this pizza many, many times.
Karen says
Socca – the two adults in the hose are GF, and it’s our favorite GF pizza base.
Danesa says
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!
Kate says
This pizza. It looks awesome!!!!! Love Foodie with Family
Bryn says
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!
Ellen says
Oh I would totally make this pizza! It looks amazing!!
Bobbi Jo says
I would make a wonderful pan of cornbread! Your pizza looks super yummy though!! I will have to try that out as well!
kelly says
this pizza of course:) I have a regular cast iron pan that i’ll try this in this weekend, though, looks amazing!
isaida says
I would definitely make the pizza, since pizza is one of my favorite foods! I could eat it everyday!
Heather S. says
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!
Matt Robinson says
An absolutely beautiful pizza, wish I had some now for breakfast!
Karen D says
Pizza…or maybe cornbread….or maybe a giant snickerdoodle!
Cassie says
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.
Tara Conlin says
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!
Betsy says
This pizza looks like a fabulous place to start!
Kimberly Misch says
Happy Birthday! You had me at pizza…what a nifty give-away!
Janel says
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.
Wasana says
I always want this!!!!!!!! I totally would make a paella, I like my rice crispy on the bottom.
Karen Ostrom says
I’d make your pan pizza; why not christen the pan with your recipe, its a win-win, I love pizza!
Amelia says
I would make bacon caramelized onions for a wilted spinach salad– I’ve been craving that all week.
Frank Crow says
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
JennyE says
I’ve been wanting to make a Roasted Veg Frittata.
Liz says
Pan pizza, of course!! It looks PERFECT!
Stacy says
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!
Sara W. says
I would make Brussels sprouts with pancetta & of course this delicious looking pizza!
Phi @ The Sweetphi Blog says
Wow-how absolutely perfect does that pan pizza look? I’d so love to make this for my hubby 🙂
Sami says
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???
Patti says
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.
lizb says
obviously, I’m making this pizza, want it NOW 🙂
Pam says
I’m thinking a giant frittata. We have them often for breakfast (and dinner, when mama can’t handle real cooking).
Kay Gee says
The pan pizza looks great. I would have to try it!!
Jenny says
I love to make naan bread, that would be the first thing I would make!
Sarah M says
THIS pizza obviously!!! Holy smokes it looks delicious!
Raquel says
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!!
Sara K says
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!
Sandy Headtke says
Dessert first, Snickerdoodle Skillet cookie.
Linda R. says
I would definitely make this pizza if I won that pan!
MotorCityMich says
I might have to make a giant chocolate chip pan cookie. You know, just to try it. 😉
Stephanie Turner says
Happy birthday! I have never owned a cast iron skillet, but I’ve always wanted to make cornbread in one!
Frank Crow says
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
Pamela says
Truthfully…….probabely scrambled eggs in butter. Always the best in iron skillets!!!
Emilie says
It’s a close call. Either this pizza or fried potatoes, fried in bacon fat.
Rena says
skillet cookie 🙂
Amy Livers says
Pizza sounds like a great idea!
David Ehlers says
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.
Cindy says
Everything! Right after this delicious looking pizza…
Ashley @ Wishes & Dishes says
I love the giveaway!! I would probably cook an enormous cookie in it!
Nancy says
This pizza (just pinned it), and maybe a skillet focaccia.
Bridget @ Champagne Frosting says
Well I would have to make a Dutch Baby for breakfast and then that there pizza for dinner!! Yummmm!
Hanna says
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.
Jen says
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!
ktr says
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.
Jane says
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!
Lisa says
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!
jackie says
I love this recipe! I would definitely make this pizza first!
[email protected] says
I really LOVE that pan and your pizza looks amazing! I’ve never made one in a pan, I must give it a whirl!
Jackie says
I will make this exact pizza–looks delicious!
Tricia says
Your pizza of course……next corn bread
Tasha @ ThatsSoYummy says
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!
Amanda @The Kitcheneer says
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 🙂
Virginia says
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. 🙂
Maureen says
I have a recipe for pineapple upside down cake I’ve been wanting to try.
Lisa L says
Wow! This pan would be awesome for sooooo many things! but first would be roast!
Linda H says
I would make our family favorite German pancakes first and try out the pizza next!
Kris W. says
I would cook up some brussel sprouts (shredded) with bacon
Molly says
Your pan pizza! It looks great! This would be my first cast iron piece of cookware.
Anne Weber-Falk says
Gosh, this pizza looks like a good first. I would like to do this right now. Thank you very much.
Ashley says
Cornbread!
mo says
I would make pizza.
Annie says
First, probably a skillet chocolate chip cookie. Then, this pizza!
Rie says
Ooohhhh…….could you share the recipe????? Please!!!!
AmandaH says
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.
Marjory @ Dinner-Mom says
I believe I would make the exact pizza shown here…it looks delish!
Anne Bullock says
I would cook a pizza just like yours.
Sharla says
I think I would love to try your pizza and I know my grandkids would too.
Rie says
I’d make this pizza……Love it. Can’t wait to make. Happy Birthday Rebecca. I have a BIG one next month too!
KB says
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!
Christine says
The first thing I would make in the pan is your featured pizza. It looks amazing.
Christine says
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
Rebecca says
I’m so sorry, Christine! Sometimes those customs laws can be a real pain!
Elizabeth says
Skillet fried potatoes (in bacon fat).
Judith M. says
Fried chicken first and then cornbread.
Daina says
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!
Inna says
I’ll try this pizza for sure!
I love the color of this pan – so fun!
Heather Spooner says
I’d probably cook a fried egg first. But your pizza would be on my must cook list. Thank you!
Jen P says
I would probably make pizza!!
wendy p says
For starters this fab pizza!!!
TiffH says
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!
Joellyn A. says
After reading your post….Pizza…definitely Pizza!!! Looks fabulous!!
Michelle says
Fresh Peach Crisp is what I would make first!
Jennifer says
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!
Sharon says
Everything! I’ll even cook eggs in a properly seasoned pan like this!
sharon says
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.
Rachael says
This looks like a dough recipe I could actually handle–I’d be starting off with this pizza for sure!
Karen B says
Love your website! I would make this pizza 🙂
Tamie says
Southern heritage requires frying up some brined chicken. Nothing does that better than an iron skillet!
jessica says
an apple dutch pancake, yum!
Fred says
I would try The Best Pan Pizza, of course.
Elizabeth says
A beautiful pan! Seared scallops would probably be the first thing I’d love to cook it in.
LINDA QUIGLEY says
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.
Lori Fielding says
I would cook a big skillet cookie!
Brenda Archuletta says
I would make everything in this gorgeous skillet!
Jessica says
I will be making that pizza! Maybe even a breakfast version so my teenage boys will say I am the best mom EVER!
Lori @ RecipeGirl says
My family would go crazy for this pizza!
Marilou Lacy says
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!!!!!!!!
Maribeth M says
I would actually make this pan pizza! Sounds delicious!! 🙂
Lisa bravo says
Your pan pizza!
LindaB says
I’m making THAT pizza tonight in a plain ol’ cast iron skillet. So I would probably make it again!!
Emie says
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!!!
Chris at the Resort says
Hmm, a toss up between roasted red potatoes or pizza. What a gorgeous pan!
Karen says
Why pan pizza of course
Brenna says
I like to cook meat in cast iron. Gives me the best crust
Laura D says
I’m going to make that pizza! My kids would LOVE it.
HeatherN. says
Why pizza of course then after that anything and everything will be cooked in that gorgeous pan.
Kim Mills says
This pizza!!!!
CindyB says
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.
Mary Wright says
Indeed! My thoughts precisely. Skillet cornbread rocks.
Katy S. says
This would be my dessert cast iron pan and would definitely make a giant chocolate chip skillet cookie in it 🙂
Joan says
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.
Becca @ Crumbs and Chaos says
This gorgeous pizza – that’s SO obviously to die for!!
Cecilia says
I will cook this pizza. Because…yum!
AuntieJannie says
Pizza dough is started and my old fashioned cast iron pan is patiently waiting for some action.
AuntieJannie says
The first thing I would do is make another deep dish pizza, for comparative purposes, of course.
Jenifer says
I would make a personal pan pizza, just as described.
Karen says
My guys always love pizza – so I’d have to try this one!
ellen casper says
I would make a vegetable frittata
Karen D. says
Oh, a pan like that makes me want to spend the day in the kitchen – chocolate chip pan cookies would be divine in this!
Devon says
I would cook a veggie frittata with goat cheese!
Mary Wright says
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.
CarrollWC says
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!
liz a. says
this pizza!!!!!!!!
Elizabeth T says
After your Ultimate Best Pan Pizza, I’d use that beautiful pan to fix some herbed cornbread biscuits.
Kathy says
What a beautiful pan! Fingers crossed!
Ray says
I would make a fantastic clafoutis (custardy pancake) with honey and fresh local peaches and plums! And have that for dessert after the pizza…
Heidi F says
Homemade cornbread will be first on my list of many goodies that require a good heavy skillet!!
Sandy N says
That pizza would be on my short list for sure! Thanks for the opportunity to win!
Jeffrey says
I’d make a Chocolate Chip Skookie (skillet cookie)!
Chris says
The first thing I would cook is some bacon.
Joan Thompson says
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!!
Kristyn says
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!
Jana says
I would make pizza, for my birthday, which is thursday. (winning would make a great gift!)
Sam says
Pizza first. Then cornbread and a pear cobbler. In that order.
Angela Craven says
I would try this pizza recipe.
Deitan says
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)
Sam says
Pizza first. Then cornbread and a pear cobbler. In that order.
Sam says
Sorry for the double post–I’ve got a twitchy touch-screen!
VictoriaDoubleU says
Cobbler!
Debbie says
A Grande Omelet
Ilene says
I think I’d try that pizza. It looks so good!
Mary Ellwood says
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!
Ruth says
Pizza
Nancy Shreve says
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.
Susan says
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!
Rebecca says
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!!
Sharon says
I will make your pizza recipe!!!
Lisa says
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.
Alayna says
Well, this pizza of course! And then maybe some cornbread next time or a yummy seated steak!
Ashley C says
I’d make peppers and onions and sausages!
demureprincess7(at)gmail(dot)com
Ruth Anne says
Cornbread! But I may have to try this way to do pizza when it gets to cold for grilled pizza.
Beverly says
Hi
I would make you blue skillet pizza, of course!!
Kaleigh Prokop says
The pizza!
Patty says
This pizza!
rachael lee says
If I had this pan the first thing I would probably make would be crispy skinned, oven roasted chicken thighs.
Betsy says
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!
Susan says
Oh the pizza looks delicious but I would first make baked fontina!
Amber says
That looks good enough to special order some flour!
Carmen C. says
Like so many others this pizza sounds irresistible and must be the first thing to make in this beautiful skillet.
Amber says
Oh, and the answer to the question… cornbread. Or fajitas. or actually that pizza when my special flour arrives.
Lorraine says
New pan, new recipe. It would have to be this delicious pan pizza!
Carol Scott says
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….
Alicia says
Definitely pan pizza!
jaye says
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.
Terri G says
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!
Susie says
I would make this pizza!
Amber R says
Definitely this pizza!
Staci says
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:)
Marta says
That pizza of course! Pizza is my alltime I could eat it every day food!
jane says
I would surely make this pizza recipe.
Margaret says
I would crack some eggs into that pan without delay.
Jane says
Your pan pizza recipe (Thanks!)with a sprinkling of sliced mushrooms!
Amy S. says
I think your pan pizza recipe may be what I’d need to make first in that pan!
Jane M. says
A deep dish Chicago-style pizza. It’s a King Arthur’s recipe.
christine says
Ooh, the first thing would be your delicious pan pizza recipe – then, I have many more recipes …..
Thanks for the chance!
jenny says
my backyard chicken eggs!
Sheri W. says
I’ll try your pizza recipe! I already make a great pizza but it sounds so yummy cooked that way!
Sheri W. says
I’ll try your pizza recipe! I already make a great pizza but it sounds so yummy cooked that way!
Uvon says
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.
marina says
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!
Melody says
This pizza recipe! I was just lamenting that I don’t have a cast iron skillet, then read on!
Melissa @ Bless this Mess says
Eggs! I cook a whole lot of eggs 🙂 Happy Birthday to you 🙂
Kim Porter says
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!
Carolyn K says
Most likely fried corn or sautéed zucchini ! Lots of garden veggies this time of year :). Btw happy birthday !!!
Debbie G. says
Decisions, decisions…my first thought would be my one-pan chicken & sausage dish. Yum with a capital “Y”.
Sharon says
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.
Christine says
I would make a gooey chocolate pecan skillet brownie, soon to be followed by this pizza!
Pamela R. says
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.
Jo says
I have a lovely sweet potato breakfast scramble that would look awesome in this pan!!
Taran says
Probably this pizza!
Vanessa says
I have never cooked with cast iron. So many things I would like to try!
Meseidy says
This pizza is e-speaking my language! So crispy and gooey!
Amy S. says
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! 🙂
Margarita says
Probably a GF blue corn bread!
Jacky says
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 !!!
Colleen says
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!
Phoebe says
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.
Kelly Payton says
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.
Nutmeg Nanny says
My hubs and I always make pan pizza. It’s so good!
Judy in CA says
Swedish pancakes!!
Emma says
A big batch of cornbread!
Paula says
Think I’d love to make your pizza recipe!
Sharon says
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
Meemaw says
I would make the biggest and fattest omelette in history.
Happy Birthday.
Meemaw
Lora H says
If I won this beautiful Le Creuset skillet I would make fried chicken or skillet cornbread – then of course the best pan pizza!
Barbi says
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. 🙂
MaryAnne W. says
Despite the heat of summer, I would make your perfect pan pizza first in this beautiful skillet!
Carrie says
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.
Anne says
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!
Ed says
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!
Jessica Littreal says
I would totally pan roast some bone-in, skin-on chicken breast with rosemary, lemon and butter, yummmmmmm
davis ann says
ummmm some kind of hash. or pizza. pizza sounds good!
Jenny says
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.
Gisela says
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…
Stephanie says
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!)
James miller says
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.
Kelley says
Great Giveaway and Happy Birthday! I will be making your pizza!
jane says
I think I would begin with a skillet apple pie.
Janet Sodano says
Without a doubt…would LOVE to make this pizza using this amazing pan! Then, hmmm, cornbread, Dutch baby,…endless possibilities.
Lara says
I would make some crackling cornbread
Lucinda says
I’d make goetta(a Cincinnati specialty) and eggs! Yum!
Maxine R. says
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.
Amy G says
First thing to make would be a batch of Green Chile Cornbread!
tk says
mmm, i think i would make a super fat pizza!
Gail says
I would make your pizza
Angela {Mind Over Batter} says
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!
Kat Mac says
That Pizza! My boys would love it.
Karen Stefonek says
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!
Lauren says
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!!
Karen Stefonek says
Oh…and what would I cook first? Shepherd’s pie.
Julia says
I promise that my first recipe will be this pan pizza!
Paula C says
The first thing I’ll make is this amazing sounding pizza!
Charlotte says
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 🙂
Christi Pike says
I will definitely make this pizza! Pan pizza is my ultimate favorite and I didn’t have a good recipe.
pam kraut says
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.
Pippa Ryan says
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!
poohbah says
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!
Rachael S says
Probably bacon followed by the tastiest, crispiest, potatoes and peppers. Top with an egg and voila, the perfect breakfast.
emily W. says
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.
Erika says
I’ll be making your Best Pan Pizza…yum!
Robyn Bee says
I believe the first thing I’d make would be your pan pizza, since I presently have only one cast iron skillet!
Theresa M. says
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!
Jo Baldwin says
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!
Amy says
Chicken fried steak!!
Teresa says
Would definitely have to try this pizza!
Sheila says
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. 🙂
Melissa @ Bless this Mess says
This was EXCELLENT! And I am a long time home pizza maker, so have strong pizza opinions. Thanks for sharing!
TONYK says
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
TONYK says
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
cathy borah says
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!!!
warm-pizza-mouth says
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?
Rebecca says
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!
warm-pizza-mouth says
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!
Rebecca says
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!
Hannah C. says
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! 😀
Rebecca says
That’s so much fun to hear, Hannah! Thanks for letting me know!
Dee Hendricks says
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!
Kristi M says
If I used a store bought dough, would it work the same? Or do I need to do the dough as is? Thanks.
Rebecca says
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.
Kirsten Parris says
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!
R.M. says
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.
Michelle says
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!
Brenda says
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
Jessi says
Thank you so much for that great recipe!!!!! Pan pizza is our favorite pizza. Definitely going to try making it this weekend:)
Rebecca says
Oooooh, you’re going to LOVE this if you’re a pan pizza fan. It’s so good and so simple!
Hannah says
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.
Rebecca says
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.
Mary says
8-24 hours?!! Nope.
Rebecca says
What do you mean by this?
Megan @ MegUnprocessed says
So innovative! Great photography as well.
Rebecca says
Thanks so much!
Lane & Holly @ With Two Spoons says
I love that you made this in the cast iron skillet! Looks delicious!
Rebecca says
Thanks so much. It’s the best pan pizza I’ve ever made (and close to the best I’ve ever eaten!)
Beth says
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. 🙂
Rebecca says
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.
Beth Ellis says
Thanks so much. I so appreciate it! (Probably still a weirdo.) 🙂
Rebecca says
If you are, I am, too… because I love this piece!
Elizabeth says
If you only want to make one pizza, can you freeze the rest of the dough?
Rebecca says
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.
Sandy says
Looks so good. Patience is necessary. I”m anxious to hive this a try.
Linda says
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?
Rebecca says
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.
Karen Sawyer says
Is there a printable recipe for this. I’d love to try it
Rebecca says
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.
Ivy says
Looks Great n would Love to try ….seen on fb.
Rebecca says
Welcome, Ivy! Glad to have you here! Please feel free to ask any questions and check back in if you try it!
Patti says
Looks delicious. Is there anyway to print this recipe from this website?
Rebecca says
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!
Dorle says
Can you freeze the dough?
Rebecca says
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. 😀
Terri Sample says
Can the dough be frozen for future use?
Rebecca says
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. 😀
Debra says
I love pizza
Rebecca says
As do I! 😀
Luis Zuzunaga says
Great !!!
Rebecca says
Thanks, Luis!
Cathy says
to make
Anita says
Looks really good. I need to get a scale and the right ingredients. Your Dad will love it.
Rebecca says
It’s an excellent pizza! 😀
Terry says
Too many ads covering page and too many to have to scroll thru. I’m gone.
Rebecca says
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.
Joan Beinetti says
What is that music? I like it!!!
Rebecca says
Thanks, Joan! That piece is Beethoven’s Bagatelle Op.119, No.9.
ROSINA JACKSON says
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?
Rebecca says
Hi Rosina- While it’s rising the first time, I would leave it on the counter!
Michelle says
I made this for dinner tonight and it was PHENOMENAL! As in, probably the best homemade pizza I have ever made. EVER.
Rebecca says
That is awesome, Michelle! I’m so glad you loved it!
Linda says
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
Rebecca says
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!
Marsha says
I have no cast iron because I use a smooth top ceramic top stove. What can be used instead of cast iron?
Lou says
Your site would be much better without so MANY ads and the worst: the advertising VIDEOS!
Rebecca says
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.
Judy Quinn says
Pan pizza dough—-only half tsp instant yeast??? This just doesn’t seem right. Making it timorrow so please advise!
Rebecca says
I understand it seems low, but that’s really all you need for the extended rise time! I promise!
claudia vera says
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??
claudia vera says
Sorry, I meant, .15 ounce is 4.25 grams
Rebecca says
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!
Denise Schramm says
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!
Rebecca says
Thank you, Denise! That is the sweetest feedback!
Donna G. says
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/
sarah says
Why can I not copy this recipe???? I don;t want to print it yet.
Rebecca says
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! 😀
sarah says
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
Marsha says
Why not include an email option??
Michele says
Pretty good pizza!! Yup, the crust makes it!
Cathy says
Can I use a sourdough starter instead of water?
Rebecca says
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!
Harold says
Looks great can’t wait to try
J Rich says
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
J Rich says
Sorry for all the mistakes
Rebecca says
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.
Trudy says
Can this dough be frozen
Rebecca says
Hi there, Trudy! This dough should freeze and thaw beautifully.
Susie says
Can almond flour be substituted in this recipe?
Rebecca says
I have not tested the recipe with almond flour, but am inclined to think it might not work.
Daniel DeMarchi says
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
Rebecca says
I hope you enjoy it, Daniel!
Marsha says
So what about people without a cast iron pan?
Rebecca says
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.
Stephanie says
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!!
Bill Whitfield says
I couldn’t figure out how to print the recipe.
Adrian Wisting says
Sounds fabulous but making the dough is a little overwhelming. Will store bought dough work as well?
Rebecca says
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.
Grace says
This is hands down the best homemade pizza recipe. Super easy, super simple ingredients. The crust is amazing. I love it.
Rebecca says
That is wonderful to hear, Grace! Thanks so much for taking the time to let me know you liked it and it was easy.
Cody elliott says
Can the other hakf of the dough be frozen?
Rebecca says
It sure can! If you scroll up through some of the more recent comments I mention how to thaw your frozen dough.
Cheri Johnson says
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!
Rebecca says
You sure can!
Cheri Johnson says
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!
Paige says
This is so good, you can control how much of the ingredients you want. My hubby likes it saucy!
Virginia Quick says
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!
Rebecca says
That is awesome, Virginia! Thanks for taking the time to let me know you love it and it worked well for you.
shanda says
In the directions it states to let the dough rise for 8-24 hours !!! Is that necessary ?
thank you
Rebecca says
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.
Shanda says
Thank you ! My dough has been rising since yesterday and it looks AMAZING !!!
We are so excited to try it !!!
Rebecca says
I think you’ll be super happy!!!
Cyndy says
Yummy this looks great
Nancy Battersby says
The best cast iron skillets are sold at yard sale, I bought all mine there and use them all the time.
Lucky Fishing Charters says
Nice and easy. I’ll try it!!! Hopefully the dough will come out right.
Carol says
I have a couple heavy well made pans but no cast iron, will it be ok?
Rebecca says
I’d give it a go! Please let us know how it turns out for you!
Mae Hensley says
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.
Rebecca says
Feel free to top as you prefer, Mae!
Lorraine says
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.
Carolyn Sills says
Would this pizza recipe turn out ok if you done it in a round pizza pan.
Rebecca says
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!
Stacey says
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.
Rebecca says
I’m so glad you liked it, Stacey! Thanks for taking the time to give your feedback!
Venita says
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
Rebecca says
Hi Venita- I think it will absolutely work with ap flour, but just end up with a slightly different texture!
Raquel says
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!
Rebecca says
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!
Jan says
I will try this great recipe. Need to get the gluten flour.
Anna says
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!
Rebecca says
Hi Anna! I usually leave it out on a counter top to rise. I can’t wait to hear what you think of it!
Anna says
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!
Rebecca says
That is awesome, Anna! I’m so glad you love it!
Ann Cassler says
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.
Rebecca says
You’re very welcome, Ann! I’m so glad you enjoy it!
Cindy courtney says
Can the dough be frozen? If so, at what stage?
Made this over the weekend, OMG awesome!
Rebecca says
It sure can! I’d say after the first rise is a good time to freeze it. I’m glad you loved it.
Carrie says
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!
Rebecca says
*virtual high five* Carrie! I love Gimme Some Oven, too. And boy do I love this pizza!
Darci says
my dough seems watery
Rebecca says
The dough is far more slack than you’re probably used to seeing with dough. Try to ride it out 😀
Allison F says
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?
Rebecca says
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.
Allison F says
Ooooo… Thank you so much for the clarification!! It came out great!
Mark K says
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.
Rebecca says
Hi Mark- Go with the weight when in doubt! 14 ounces is the ideal starting point for this recipe.
Mark K says
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.
Chiara says
This looks yummy could send to [email protected] would like all your recipes. Thsnks Chiara
Jeff says
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.
Rebecca says
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!
Sharron Trimm says
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
Sue says
Looks sooo easy and delicious!!!
Sandy Robinson says
Wow going to make this
ANGELINE says
That a long time to wait for it to rise 24 hr.s Whoooooo to long for us …
Rebecca says
It’s really not that bad as long as you know to plan for it.
Clark says
What rack setting in the oven is best for this pizza?
Rebecca says
I think the lower third of the oven is best for this recipe!
sue says
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
Rebecca says
You can absolutely freeze the second half!
Foodie says
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
Carrie says
Can you freeze this pizza dough? Before or after the first rise? Thanks!
Rebecca says
I would freeze it after the first rise! 🙂
Charlie girl says
This was really good! I added a little oregano and chili flakes over top also before baking and a perfect home pizza!
Jann Hija says
Tried this and it is definitely the best pizza ever!
Rebecca says
I’m so glad you like it, Jann!
Sherri says
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.
Rebecca says
I am so glad you like it, Sherri! Thanks for letting me know!
Kerri says
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.
Rebecca says
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. 😀
Karen says
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! 🙂
Rebecca says
I’m so glad you liked it, Karen! XO
Tanya says
HELP I used My Creuset, grapeseed oil, temp at 550– my pizza STUCK . What do you think I might have done wrong?
Rebecca says
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.
Kellie says
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 🙂
Rebecca says
That is fantastic to know, Kellie! I’m so glad you like it and your combinations sound divine!
Miranda Davis says
Is this good to freeze for later use? If so, how would I do it??
Rebecca says
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!
Chad Finkbeiner says
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
Katherine says
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.
Luanne says
This pizza was delicious! My family loved it. Had a perfect crisp crust and wonderful flavor. Will definately make this again!
Virgil says
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.
Rebecca says
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.
Rebecca says
I neglected to mention that you can indeed halve the recipe!
gail Pedersen says
Can I put it in the refrig. until later use? or can I freeze it
Rebecca says
You can freeze it after the initial rise!
Luanne says
This crust was awesome! Making it again for dinner tomorrow !
Rebecca says
That is awesome, Luanne! Thank you for letting me know!
Rosemary says
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.
Rebecca says
Oh, MERCY do those combinations sound great! Thank you for the excellent rating!
Erin says
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.
Rebecca says
Oooooh. Lehmans.com got a lot of my money, too! 😀
Jeremy Thompson says
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!
Brenda says
I’ve made my own pizza for several years, this is the best pizza dough I have ever had!
Rebecca says
Thanks for the excellent rating, Brenda! It’s much appreciated!
Marc Schuster says
Looking great !
Maureen says
When you set it aside for the first 8 hours is that in the fridge or left out
Rebecca says
Hi Maureen- You set it out at room temperature! That’s the optimal temperature for developing the tiny amount of yeast in the dough.
Grace says
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.
Rebecca says
I’m so glad you like it, Grace! Thanks for the excellent rating!
raven valdes-kenworthy says
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!
Rebecca says
You absolutely can!
Jane Fielitz says
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?
Rebecca says
Yes! They make excellent breadsticks. In fact, I have a post forthcoming about them!
Leslie says
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!
Shanda Moore says
Same here. One in cast iron and one in cake pan. And ofcourse the one in cake pan is stuck.?
Rebecca says
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.
Joe says
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..
Rebecca says
Thanks for the great review, Joe! I’m so glad you enjoy it as much as we do!
Chris says
I made this for my son tonight. It was not only so delicious looking, it was freaking delicious to eat! Fantastic ! Thanks
Rebecca says
Thank YOU, Chris! Thank you for the excellent review and I’m glad you both loved it. 🙂
Shanda Moore says
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.
Rebecca says
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? 🙂
Terre says
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!!
Rebecca says
Thank you so much for the great review and I’m so please you all liked it!
Natalie Kvackova-Sipula says
Just made this pizza….amazing! Kiddos loved it. Writing from Prague, Czech Republic….
Rebecca says
Thanks so much, Natalie! I am so glad you liked it!
EL Mehdi says
I have tried this Pizza yesterday. It was delicious, altho my girlfriend ate most of it T_T
Paula brazzoni says
I need to try this yummy
Anne says
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?
Greg says
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?
Rebecca says
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?
Emily Guthrie says
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.
Rebecca says
Ha! Great catch! Thank you!
Millie Hue says
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.
Claudia says
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.
Vicki says
I did and it’s delicious!
Vicki says
Delicious! We loved it, especially the hubby. I used avocado oil which has a high smoke point and is healthy to boot.
Bobbi says
Made this tonight. Used store bought dough and added mushrooms.
Husband loved it!
Deborah A Kustron says
If I froze the second half, will it work ok when unthawed and ready to make a second pizza?
Rebecca says
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.
DeShield says
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.
Rebecca says
I’m so glad you both loved it, DeShield! You’re right, it takes a little planning, but it is so worth it!
Christine says
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.
Rebecca says
Thanks so much, Christine! I’m glad you love it as much as we do!
Heather K Johnson says
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!
Rebecca says
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!
Lelanie says
I used the whole dough recipe on a 14-inch cast iron pizza pan (Lodge). It turned out great.
Rebecca says
That’s a great idea, Lelanie! Thanks for taking the time to review the recipe and I’m glad you love it!
DeShield says
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.
Stephen says
I doesn’t make sense that you could cook this at 550 for 12 minutes, let aloneness 20, without the crust being excessively cooked.
Rebecca says
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.
Rebecca says
Quick note: please remember this is 550 in a CONVENTIONAL oven NOT a CONVECTION oven.
Jerel says
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!
Al says
What happened to the video?
Dave says
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.
Rebecca says
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.
Jason says
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!
Rebecca says
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!
Greg Wright says
Do you let the dough rise in the fridge for 8 hrs. Doesn’t really say.
Rebecca says
Hi Greg- Leave it at room temperature. 🙂
Ed Lengen says
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
Rebecca says
That. Is. Awesome, Ed!!!!! I’m so very glad you both loved this!!
Neva says
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
Rebecca says
I hope you really enjoy it, Neva! xoxo
Guy says
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.
Rebecca says
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.
Jeana says
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.
Rebecca says
HA. Thank you, Jeana. xoxoxox
Molly says
It’s misleading to not include wait times in your recipe time.
Rebecca says
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.
Mack says
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?
Rebecca says
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!
Mack says
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
Mack says
Sorry, typo above.
“When baking it, *IT just made a big bubble…”
Rebecca says
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.
Mack says
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
I do, actually. Whole Wheat is so flippin’ finicky when it comes to rising. I’d go with bread flour or ap.
Mike says
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.
Rebecca says
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.
Rebecca says
…this is assuming you don’t live in Phoenix or somewhere else similarly incendiary…
Jerry Sollien says
the best pan pizza dough recipe I’ve ever tried, thank you
Rebecca says
Thanks so much, Jerry! I’m so glad both that you loved it and that you took the time to rate the recipe!
Kathy Day says
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?
Rebecca says
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. 🙂
Jamie says
Can the dough sit covered for more that 24hrs until use?
(First time pizza maker here:)
Rebecca says
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.
Cathy says
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.
Rebecca says
I’m so glad you love it, Cathy! Thank you for taking the time to let me know and rate the recipe, too! xo
HEATHER says
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!
Rebecca says
I’m so glad you loved it, Heather! Thanks for taking the time to rate the recipe and let me know your thoughts!
Sandy says
Can you add a little honey to the dough.for a little sweetness.
Rebecca says
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).
Jackie says
I would love to learn how to partially bake this pizza and freeze it. Then defrost and reheat later. Any tips!?
Rebecca says
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!
Dan says
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.
Rebecca says
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.
Carl says
Which oven rack do I use?
Rebecca says
I use the center rack, Carl. 🙂
Julie says
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.
Rebecca says
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. 🙂
Grizel says
Can I use self rising flour for this recipe? What would be the adjustments be?
Rebecca says
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. 🙂
Jane H Boice says
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?
Rebecca says
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. 🙂
Jane Boice says
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!
Rebecca says
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?
Jane says
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
Thanks for checking back in, Jane! I’m so glad you loved it!
Lorraine says
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!!!!
Rebecca says
HA! Thanks so much, Lorraine! I’m so grateful you took the time to let me know you love it and rate the recipe!
Robin B. says
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!
Rebecca says
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
Rebecca says
Also, please join our facebook group and you can post pictures of your beautiful pizzas!!! https://www.facebook.com/groups/975769789198636/
Jennifer Turner says
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!
Rebecca says
Thanks so much for rating the recipe and letting me know you love it, Jennifer!
Jenny Wilson says
Is it possible to refrigerate/freeze half of the dough?
Rebecca says
Absolutely!!!!
Jenny Wilson says
Meh, we went ahead and made it all…they’re in the oven now!!!
mark says
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??!
Rebecca says
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. 🙂
Jerri says
Can you freeze 1/2 dough and use another time? What would you do with it when take out of freezer?
Rebecca says
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.
Claudia Vera says
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 )
Rebecca says
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!
Nathan says
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.
Rebecca says
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!
Laura says
My pizza was burnt. I followed all of your directions and reasoning
Rebecca says
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?
Cate says
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…
Rebecca says
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. 🙂
Nik says
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!
Jim says
7 hours into the dough rise and it has barely risen. What have I done wrong? Bad yeast? Water not warm enough?
Rebecca says
Is your room pretty chilly, Jim?
Lelanie Isabel says
Hi! Can I use Tipo 00 flour for this recipe? Thank you.
Rebecca says
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. 🙂
Alexandra says
So far, tried once, for next batch do I leave the batter out? Or put in fridge?
Rebecca says
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!!
melissa drenning says
Can I use active dry yeast instead of instant
Rebecca says
You betcha!
Christa Stewart says
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.
Rebecca says
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!
Susan says
S Tried this , Wonderful !!! Reminded me of Flourchilds pizza from Boston back in the days I was in college. Thanks so much !
Rebecca says
You’re so very welcome, Susan! Thanks for letting me know you love it!
meg says
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…….
Rebecca says
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! 🙂
Celo says
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?
Rebecca says
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.)
Nirmala upadhyay says
My bottom pizza stay row I have thermadoor should I put bake convention or where in bottom or middle
Rebecca says
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?
Tracy says
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 🙂
Rebecca says
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!
Kathy says
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
Rebecca says
Hi Kathy- The dough was sticky? Did it cook up alright? Did you measure by weight or volume?
Cindy (Buffalo NY) says
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.
Rebecca says
Hi Cindy! Let’s Go Buffalo!!!!! You can definitely save the dough. After the first rise, divide and freeze!
Judy says
Can you use all purpose flour instead of bread flour?
Rebecca says
You betcha, Judy! It’ll be delicious, and just ever so slightly different.
Judy says
Thanks. I had jumped to the recipe and didn’t see you had commented on all purpose flour in your post above.
Rebecca says
No problem, Judy! I’m glad you like the recipe!
Scott says
How do you get 0.06 oz of yeast? I’ve looked high and low, the only way I can find it sold is in 0.25 oz packages! Are you honestly supposed to use 1/4 of a package and throw the rest away?
Rebecca says
Good golly no, Scott! HAHAHAHA. Fold that packet over and pop it in the refrigerator!! It’ll keep for at least a year that way! I buy 1 pound packages of yeast, put them in a jar, and measure out as much as I need, storing the rest in the refrigerator. 🙂
Mel says
Since I don’t have Bread Flour, can I add a tsp of Gluten to A/P Flour?
Rebecca says
Hi Mel- You sure can! I’m curious about your 3 star rating. Have you made this already?
Roxane says
This is the best pizza recipe! I have made it on many occasions; date night, movie night, birthdays. It’s crispy on the outside and airy on the inside. The flavor is better than any takeout. Be sure to measure everything for the best results!
Rebecca says
Thanks so much for taking the time to rate the recipe and let us know you love it, Roxane! I really appreciate it.
Cheryl says
This method is so easy. While it takes time, the end product is so worth the time. I did have to add more flour to the dough before dividing it in half as it was too sticky to handle. After waiting the two hours with the dough in the cast iron skillet, it easily spread to the edges. I made a white sauce with chicken and peppers and oh my word, this dough made the best pizza I have ever made. Thank you so much for sharing this awesome dough recipe with us.
Rebecca says
Thank you so much for taking the time to rate the recipe and let me know you love it, Cheryl!! I’m so glad you do!
Martine says
Can I freeze his dough and use it later.?
Rebecca says
You sure can!!
Yvonne says
Total time is incorrect as you need to.leave it undisturbed fir 2 hours in the cast iron skillet. Total time is closer to10 hours.
yvon says
This truly is the best pizza recipe!! The long wait was worth it. I made it the my grill in the cast iron pan, came out perfect. Unbelievable crust. Thank you for the recipe.
I do have 2 questions, can you freeze the dough?? And can you let it rest for the 2 hours in a plate and then move to cast iron as I only have 2 cast iron pans and would like to make more than 2 pies.
Rebecca says
Thanks so much, Yvon, for taking the time to rate the recipe and let me know you love it! Let’s see if I can answer your questions… First, you can definitely freeze the dough. As for resting in a plate, I haven’t actually tried that. I think theoretically it might work as long as the plate is well oiled. Please let me know if you give it a shot!
Michelle Minick says
I followed the recipe to a T, weighed everthing, my wood pellet grill went to 500 degrees. By the time the top was done, it was burnt black on the bottom. Used a cast iron skillet and an oil with a high smoke point. Very disappointing. I am no novice cook, my french bread turns out fantastic.
Rebecca says
Hi Michelle- I’m sorry you didn’t have success with this recipe. It sounds like your grill might run a little hot! Have you put a thermometer in there to test the temp? If you give it a go again, you may want to lower the heat about 25 to 50 degrees. Sometimes temperature calibrations are off, especially on things that get moved around or “live” outside.