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

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

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

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

 How to Make Pan Pizza

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Pan Pizza

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

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

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

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

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

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

What kind of flour to use for Pan Pizza

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

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

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

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

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

How much flour and water to use for pizza dough

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

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

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

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

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

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

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

The best cheese for pan pizza

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

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

Homemade Pan Pizza

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

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

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

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

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

Pan Pizza Recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

The Best Pan Pizza

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

Ingredients

For the dough:

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

For the Pizzas:

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

Optional but tasty:

  • fresh basil leaves for adding before and after baking

Instructions

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

To Prepare the Pizzas:

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

Nutrition

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

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

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

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

Comments

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  1. Cathy says

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

    Reply

  3. 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 🙂

    Reply

  13. 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!

    Reply

  20. Jennifer says

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

    Reply

  22. 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!

    Reply

  24. casey says

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

    Reply

  26. 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. 🙂

    Reply

  29. 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!

    Reply

  30. 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:)

    Reply

  34. 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!

    Reply

      • 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.)

        Reply

  38. 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!

    Reply

  41. 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!

    Reply

  44. 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.

    Reply

  46. 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.

    Reply

  48. 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 🙂

    Reply

  49. 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!

    Reply

  50. 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 🙂

    Reply

  51. 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?

    Reply

  52. Staci Martinez says

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

    Reply

  59. 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!

    Reply

  61. 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!

    Reply

  63. 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!

    Reply

  64. kelly says

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

    Reply

  66. 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!

    Reply

  69. 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.

    Reply

  70. 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!

    Reply

  73. 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.

    Reply

  79. 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!

    Reply

  81. Phi @ The Sweetphi Blog says

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

    Reply

  82. 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???

    Reply

  83. 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.

    Reply

  85. Pam says

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

    Reply

  89. 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!!

    Reply

  90. 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!

    Reply

  94. Stephanie Turner says

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

    Reply

    • 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

      Reply

  99. 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.

    Reply

  103. Bridget @ Champagne Frosting says

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

    Reply

  104. 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.

    Reply

  105. 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!

    Reply

  106. 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.

    Reply

  107. 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!

    Reply

  108. 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!

    Reply

  113. 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!

    Reply

  114. 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 🙂

    Reply

  115. 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. 🙂

    Reply

  121. Anne Weber-Falk says

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

    Reply

  125. 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.

    Reply

  129. 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!

    Reply

  130. 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!

    Reply

  132. 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

    Reply

  135. 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!

    Reply

  140. 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!

    Reply

  143. 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!

    Reply

  145. 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.

    Reply

  152. 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.

    Reply

  155. 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!

    Reply

  157. 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!!!!!!!!

    Reply

  161. 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!!!

    Reply

  168. 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.

    Reply

  169. Katy S. says

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

    Reply

  170. 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.

    Reply

  177. 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!

    Reply

  179. 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.

    Reply

  180. 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!

    Reply

  182. Elizabeth T says

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

    Reply

  184. 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…

    Reply

  189. 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!!

    Reply

  190. 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!

    Reply

  193. 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)

    Reply

  198. 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!

    Reply

  200. 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.

    Reply

  201. 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!

    Reply

  202. 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!!

    Reply

  204. 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.

    Reply

  211. rachael lee says

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

    Reply

  212. 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!

    Reply

  215. Carmen C. says

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

    Reply

  216. Amber says

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

    Reply

  218. 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….

    Reply

  220. 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.

    Reply

  221. 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!

    Reply

  224. 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:)

    Reply

  231. christine says

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

    Reply

  235. 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.

    Reply

  236. 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!

    Reply

  239. 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!

    Reply

  240. Carolyn K says

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

    Reply

  241. Debbie G. says

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

    Reply

  242. 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.

    Reply

  244. 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.

    Reply

  249. 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! 🙂

    Reply

  251. 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 !!!

    Reply

  252. 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!

    Reply

  253. 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.

    Reply

  254. 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.

    Reply

  259. 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

    Reply

  261. 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!

    Reply

  262. 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. 🙂

    Reply

  264. 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.

    Reply

  265. 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!

    Reply

  266. 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!

    Reply

  267. Jessica Littreal says

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

    Reply

  269. 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.

    Reply

  270. 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…

    Reply

  271. 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!)

    Reply

  272. 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.

    Reply

  275. Janet Sodano says

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

    Reply

  278. 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.

    Reply

  282. 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!

    Reply

  284. 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!

    Reply

  285. 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!!

    Reply

  289. 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 🙂

    Reply

  290. Christi Pike says

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

    Reply

  291. pam kraut says

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

    Reply

  292. Pippa Ryan says

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

    Reply

  293. poohbah says

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

    Reply

  294. Rachael S says

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

    Reply

  295. 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.

    Reply

  297. 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!

    Reply

  298. 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!

    Reply

  299. 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!

    Reply

  302. 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. 🙂

    Reply

  303. 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!

    Reply

  304. 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

    Reply

  305. 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

    Reply

  306. 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!!!

    Reply

  307. 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?

    Reply

    • 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!

      Reply

      • 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!

        Reply

        • 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!

          Reply

  308. 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! 😀

    Reply

  309. 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!

    Reply

    • 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.

      Reply

  311. 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!

    Reply

  312. 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.

    Reply

  313. 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!

    Reply

  314. 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

    Reply

  315. Jessi says

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

    Reply

  316. 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.

    Reply

    • 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.

      Reply

    • Rebecca says

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

      Reply

  320. Beth says

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

    Reply

    • Rebecca says

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

      Reply

    • 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.

      Reply

  323. 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?

    Reply

    • 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.

      Reply

    • 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.

      Reply

    • Rebecca says

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

      Reply

    • 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!

      Reply

    • 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. 😀

      Reply

    • 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. 😀

      Reply

    • 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.

      Reply

  335. 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?

    Reply

  336. Michelle says

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

    Reply

  337. 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

    Reply

    • 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!

      Reply

    • Marsha says

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

      Reply

    • 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.

      Reply

  339. Judy Quinn says

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

    Reply

    • Rebecca says

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

      Reply

      • 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??

        Reply

        • 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!

          Reply

  340. 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!

    Reply

  341. 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/

    Reply

    • 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! 😀

      Reply

      • 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

        Reply

    • 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!

      Reply

  346. 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

    Reply

  349. 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

    Reply

    • 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.

      Reply

  351. 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!!

    Reply

  353. Adrian Wisting says

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

    Reply

    • 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.

      Reply

  354. Grace says

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

    Reply

    • 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.

      Reply

    • Rebecca says

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

      Reply

  356. Cheri Johnson says

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

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

    Reply

    • 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!

      Reply

  358. 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!

    Reply

    • Rebecca says

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

      Reply

    • 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.

      Reply

  361. Nancy Battersby says

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

    Reply

  364. 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.

    Reply

  365. 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.

    Reply

    • 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!

      Reply

  367. 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.

    Reply

  368. 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

    Reply

    • Rebecca says

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

      Reply

  369. 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!

    Reply

    • 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!

      Reply

  371. 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!

    Reply

      • 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!

        Reply

  372. 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.

    Reply

  374. 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!

    Reply

  376. 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?

    Reply

    • 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.

      Reply

      • 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.

        Reply

          • 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.

  378. 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.

    Reply

    • 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!

      Reply

  379. 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

    Reply

  385. 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

    Reply

  387. 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!

    Reply

  389. 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.

    Reply

  390. 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.

    Reply

    • 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. 😀

      Reply

  391. 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! 🙂

    Reply

  392. Tanya says

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

    Reply

    • Rebecca says

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

      Reply

  393. Kellie says

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

    Reply

    • Rebecca says

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

      Reply

  395. Chad Finkbeiner says

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

    Reply

  396. Katherine says

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

    Reply

  397. Luanne says

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

    Reply

  398. Virgil says

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

    Reply

    • Rebecca says

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

      Reply

  401. 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.

    Reply

  402. 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.

    Reply

  403. 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!

    Reply

    • 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.

      Reply

  407. 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.

    Reply

  408. 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!

    Reply

  409. 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?

    Reply

  410. 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!

    Reply

      • 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.

        Reply

  411. 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..

    Reply

  412. Chris says

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

    Reply

  413. 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.

    Reply

    • 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? 🙂

      Reply

  414. 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!!

    Reply

  415. Natalie Kvackova-Sipula says

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

    Reply

  418. 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?

    Reply

  419. 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?

    Reply

    • 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?

      Reply

  420. 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.

    Reply

  421. 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.

    Reply

  422. 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.

    Reply

  423. Vicki says

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

    Reply

  425. Deborah A Kustron says

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

    Reply

    • 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.

      Reply

  426. 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.

    Reply

    • 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!

      Reply

  427. 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.

    Reply

  428. 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!

    Reply

    • 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!

      Reply

  430. 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.

    Reply

  431. 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.

    Reply

    • 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.

      Reply

  432. 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!

    Reply

    • 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.

      Reply

      • 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.

        Reply

  434. 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!

    Reply

    • 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!

      Reply

  436. 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

    Reply

  437. 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

    Reply

  438. 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.

    Reply

    • 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.

      Reply

      • 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.

        Reply

    • 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.

      Reply

  440. 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?

    Reply

    • 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!

      Reply

      • 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

        Reply

        • 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.

          Reply

          • 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.

  441. 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.

    Reply

    • 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.

      Reply

  443. 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?

    Reply

    • 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. 🙂

      Reply

    • 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.

      Reply

  445. 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.

    Reply

    • 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

      Reply

  446. 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!

    Reply

    • 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!

      Reply

    • 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).

      Reply

  448. Jackie says

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

    Reply

    • 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!

      Reply

  449. 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.

    Reply

    • 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.

      Reply

  451. 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.

    Reply

    • 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. 🙂

      Reply

    • 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. 🙂

      Reply

  453. 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?

    Reply

    • 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. 🙂

      Reply

      • 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!

        Reply

        • 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?

          Reply

          • 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.

  454. 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!!!!

    Reply

    • 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!

      Reply

  455. 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!

    Reply

    • 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

      Reply

    • Rebecca says

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

      Reply

  456. Jennifer Turner says

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

    Reply

  458. 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??!

    Reply

    • 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. 🙂

      Reply

    • 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.

      Reply

  460. 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 )

    Reply

    • 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!

      Reply

  461. 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.

    Reply

    • 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!

      Reply

    • 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?

      Reply

  463. 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…

    Reply

    • 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. 🙂

      Reply

  464. 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!

    Reply

    • 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. 🙂

      Reply

    • 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!!

      Reply

  469. 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.

    Reply

    • 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!

      Reply

  470. Susan says

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

    Reply

  471. 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…….

    Reply

    • 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! 🙂

      Reply

  472. 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?

    Reply

    • 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.)

      Reply

    • 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?

      Reply

  474. 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 🙂

    Reply

    • 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!

      Reply

  475. 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

    Reply

  476. 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.

    Reply

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