Perfect Pan Pizza Recipe

Cook Time: 25 minutes

Ingredients

• 2 cups all-purpose flour
• 1 teaspoons active dry yeast
• 1 teaspoons salt
• 1 cup lukewarm water
• 4 tablespoons olive oil, divided
• 2 tablespoons freshly grated Parmesan cheese
• 6 ounces low moisture, part-skim mozzarella cheese, shredded
• cup easy no-cook pizza sauce
• cup sliced pepperoni

Directions

1. In a large bowl, whisk together the flour, yeast, and salt.
2. In a separate bowl or measuring cup, stir the lukewarm water and 1 tablespoon of olive oil together, then add it to the flour mixture. Stir just until combined.
3. Cover the bowl with plastic wrap and let the dough rest at room temperature for 8 to 12 hours, or until it has tripled in size. Alternatively, you can cover and refrigerate the dough for at least 12 hours, up to 36 hours.
4. Once the dough has risen, uncover it and transfer it to a floured surface. Gently stretch and fold the dough over itself a few times until its nearly smooth. Use your hands to form it into a ball, but keep the dough a little sticky.
5. Pour the remaining 3 tablespoons of olive oil into a 12-inch cast-iron skillet. Use your fingers to coat the bottom and sides of the skillet with oil.
6. Transfer the dough to the skillet with oiled hands, gently flatten it into a thick disc, and lightly coat the dough with some of the oil. Cover the skillet with plastic wrap and let it rest at room temperature for about 2 hours.
7. Preheat the oven to 400F (200C).
8. Once the dough has rested, use your fingers to press it evenly across the pan, extending it all the way to the edges and slightly up the sides. Sprinkle the Parmesan cheese around the edges and over the dough.
9. Top the dough with cup of shredded mozzarella cheese, then spread the pizza sauce evenly over the entire surface of the dough.
10. Sprinkle the remaining mozzarella cheese over the sauce and top with pepperoni slices.
11. Bake the pizza in the preheated oven for 20 to 25 minutes, or until the crust is golden around the edges and the cheese is melted and lightly browned.
12. Remove the pizza from the oven and place the skillet on the stove over medium heat. Cook for an additional 3 to 5 minutes to toast the bottom of the crust until its golden brown.
13. Carefully slide the pizza from the skillet onto a wire rack and let it cool for 10 minutes. Then transfer the pizza to a cutting board, slice, and serve.

Nutrition Facts (per serving)

Calories	562
Total Fat	21g (27% DV)
Saturated Fat	5g (23% DV)
Cholesterol	21mg (7% DV)
Sodium	1377mg (60% DV)
Total Carbohydrate	66g (24% DV)
Dietary Fiber	4g (15% DV)
Total Sugars	3g
Protein	26g (52% DV)
Vitamin C	5mg (6% DV)
Calcium	475mg (37% DV)
Iron	4mg (25% DV)
Potassium	344mg (7% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

The Story Behind Pan Pizza

Pan pizza, a beloved variation of classic Italian pizza, traces its origins to the United States in the mid-20th century. Unlike traditional Neapolitan pizza, which is hand-stretched and baked in wood-fired ovens, pan pizza was popularized in American cities where home cooks and pizzerias sought a thicker, chewier crust that could hold more toppings. Its rise is often linked to Chicago-style deep-dish pizza, but pan pizza maintains a distinct, lighter thickness while achieving a crisp, buttery bottom from being baked in a well-oiled pan or skillet.

Regional Variations

Different regions in the U.S. have developed their own interpretations of pan pizza. In Chicago, the deep-dish variant is almost a meal in itself, layered with cheese, meats, and chunky tomato sauce. Meanwhile, other areas like the Midwest favor a thinner pan-crust with a slightly crunchy bottom, often topped simply with mozzarella and pepperoni. The choice of cheese, type of sauce, and baking method can vary widely, giving each region a unique flavor profile that reflects local tastes and ingredient availability.

What Makes It Unique

Pan pizza stands apart from similar dishes primarily because of its preparation method and texture. While Neapolitan or New York-style pizzas focus on a thin, foldable crust, pan pizza emphasizes a golden, crispy exterior and a soft, airy interior. The use of a cast-iron skillet or a well-oiled pan ensures that the bottom achieves a slightly fried quality, enhancing both flavor and texture. Unlike stuffed pizzas, pan pizza does not layer ingredients within the dough, keeping toppings on the surface while still allowing the crust to support them robustly.

Where Youll Find It

Pan pizza is a staple in pizzerias across the United States, especially those that specialize in casual dining or delivery. Many families recreate it at home using cast-iron skillets or oven-safe pans to replicate the restaurant-style texture. It is commonly served during gatherings, game nights, or as a comforting weeknight dinner. The versatility of toppings makes it suitable for both individual servings and sharing among friends and family.

Fun Facts About Pan Pizza

• The first commercial pan pizzas in America appeared in the 1950s, as pizzerias experimented with thicker, easier-to-handle doughs.
• Contrary to popular belief, pan pizza is not always deep-dish; the term refers to the method of baking in a pan with oil for a crispy crust.
• Many home cooks add a layer of Parmesan or butter along the edges to enhance flavor and texture, a trick borrowed from classic Chicago pizzerias.
• It is often cooked partially on the stovetop after baking to achieve a perfectly golden bottom, a step that distinguishes skilled home versions from ordinary baked pizzas.
• Pan pizza can support a wider variety of toppings than thin-crust pizzas due to its sturdier base, making it ideal for supreme combinations including meats, vegetables, and cheeses.

From its American roots to its regional adaptations and unique cooking techniques, pan pizza continues to delight pizza lovers around the world, offering a comforting, crispy, and flavorful alternative to traditional thin-crust pies.

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