Siakap Keli AllStar: Perfect Pan Pizza

Here’s how to make the incredible pan pizza at home! It’s got thick pillowy crust and tastes like your favorite pizzeria…but even better.

Eh ’em. Calling all lovers of thick, pillowy pizza crust! This epic homemade pan pizza tastes just like the thick crust pizza from your favorite pizzeria. The smell wafting from the oven is enough to make you visibly drool (we did!). Cooking in a cast iron skillet makes the crust crispy on the outside and soft on the inside: and the cheese goes all the way to the edges. These supreme-style toppings with gooey cheese and garlicky tomato sauce…well, it’s true perfection. Side benefit: it’s easy to make, too. Here’s how to make the best pan pizza!

How to make pan pizza: an overview

Alex and I have spent years honing the art of Neapolitan-style artisan pizza and the perfect Margherita. But we’d never mastered American-style pan pizza: until now! While this style takes a little longer to make, it’s actually easier! You don’t have to shape the dough or worry about transferring it to a pizza stone. Throw it in a cast-iron skillet and let the oven do the magic! Here’s a basic outline of what you’re getting yourself into with skillet pan pizza:

Make the dough	15 minutes active
Proof dough in skillet	45 minutes to 1 hour, inactive
Proof dough again (and prep toppings)	45 minutes, inactive (use time to prep toppings)
Top and bake pizza	15 minutes, inactive

You’ll need a 10″ cast iron skillet

The only equipment you’ll need to make pan pizza is a cast iron skillet! You’ll need a 10-inch skillet for this recipe, because the dough size is designed especially to fit this pan.

The trick to extra thick crust: two proofs!

If you’ve baked bread before, you’ll know the term “proof”. Proofing is when you let bread dough rest after you’ve added yeast, so that it rises. The trick to getting the extra thick crust in this recipe is proofing the dough twice. The downside is that you’ll need to wait for 45 minutes not once but twice. The up-side is that you’ll get super thick, pillowy crust.

Another pro to making a skillet pan pizza: you don’t have to worry about shaping the dough! No throwing pizza dough in the air, or getting frustrated when it tears. Just proof it in the skillet, then press it out into the dough. It’s so simple!

This pizza sauce is a must

When you think about toppings for pan pizza, you can use anything you like. Just make sure to make our Best Pizza Sauce! It is full of incredible flavor and makes any pizza taste like you just stepped into a pizzeria. Even better, it takes just 5 minutes to make. Please. We beg of you. Make this sauce! Go to Best Pizza Sauce for the recipe.

Top your pan pizza with these epic supreme toppings!

OK, so here’s the deal. You can top this pan pizza with cheese and pepperoni if you’d like. But might we suggest topping with these epic supreme toppings? Typically we encourage creativity (and we do!). But you’ve got to try these toppings at least once. They make your house smell like you just stepped into a pizzeria. And they taste, well…epic. Here’s the breakdown:

Mozzarella and Parmesan cheese (lots of it!)
Mushroom sauteed with fennel seed = tastes like sausage!
Bell peppers
Red onion
Dried oregano

Pan pizza baking technique: stovetop then oven!

One last note about the technique for a pan pizza. The first thing you’ll do once you’ve topped your pizza is not put it in the oven. Nope, you’ll put it on a stovetop burner first and cook for 2 minutes. This makes sure that the bottom heats up just enough before it gets into the oven, making for the perfect crispy crust bottom. Trust us on this one!

Keep in mind: you can only make one (unless you have 2 skillets!)

This pan pizza recipe is made right in the cast iron skillet: you’ll rise the dough there for 1.5 hours, then press it in. Because of that, you can only make one pizza at once. Unless of course, you have two 10-inch cast iron skillets! (If so, can we be friends?)

That might not sound like enough. But guess what? The crust of a pan pizza is very thick, making it much more filling than a thin crust pizza. Typically Alex and I have at least 2 pizzas for our family (2 adults plus 3 year old), but with a pan pizza we can get by with one. Just make sure to accessorize with a salad or side. Speaking of…

Ways to serve this pan pizza

Because you can only make one pan pizza at once, it’s an excuse to get creative on side dishes! It’s easy for Alex and me to load up on pizza, so we like the added challenge with this pan pizza. Here’s what we like to serve with it:

Favorite Chopped Salad This chopped salad will amaze everyone around the table! Homemade Italian dressing, crisp veggies and Parmesan cheese combine into one extraordinary salad.
Easy Arugula Salad The simplest salad you’ll ever make! This easy arugula salad is fool-proof: you don’t even need to make dressing. It comes together in minutes!
Spinach Apple Salad So easy and SO good, it will be your new go-to! No one will believe it took minutes to put together.
Simple Citrus Salad This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint.

This perfect pan pizza recipe is…

Vegetarian.

Perfect Pan Pizza

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Author: Sonja Overhiser
Prep Time: 1 hour 50 minutes
Cook Time: 15 minutes
Total Time: 2 hours 5 minutes
Yield: 8 slices
Diet: Vegan

Print Recipe

Description

Here’s how to make the incredible pan pizza at home! It’s got thick pillowy crust and tastes like your favorite pizzeria…but even better.

Ingredients

For the pan pizza dough

188 grams (1 1/2 cups) Tipo 00 or all-purpose flour
1 teaspoon instant or active dry yeast
1/2 teaspoon kosher salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
118 grams (1/2 cup) warm water
1/2 tablespoon olive oil

For the topping

4 baby bella mushrooms or one portabella mushroom
1 tablespoon olive oil
1/2 teaspoon fennel seeds
1/2 bell pepper (or 1/4 green and 1/4 red)
1 handful thinly sliced red onion
1/2 cup Easy Pizza Sauce
1/2 cup mozzarella cheese
1/4 cup shredded Parmesan cheese
Dried oregano

Instructions

Make the dough (15 minutes): Combine the flour, yeast, salt, oregano and garlic powder in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
Proof the dough (45 minutes to 1 hour): Generously the oil bottom and sides of a 10” cast iron skillet with olive oil. When the kneading is finished, use floured hands to gently shape the dough into a boule (ball shape) by folding the dough under itself. Set the dough in the center of the skillet and dab the dough with a bit of olive oil to keep it moist. Cover with a damp towel and allow them to rise until doubled in size and spread out, about 45 minutes to 1 hour.
Press and proof again (45 minutes): Remove the towel and drizzle with a tad of olive oil. Use your fingers to press the dough out into a circle to the edges of the pan. Cover and rest for 45 minutes.
Preheat: When ready to bake, preheat the oven to 475F.
Prep the toppings: Slice the baby bella mushrooms. Heat the olive oil in a small skillet. Saute the mushrooms and fennel seeds for about 3 to 5 minutes, until they become golden brown and start to release moisture. Add 2 pinches of kosher salt and cook another minute, then remove from the heat.
Finely dice the green pepper. Thinly slice the red pepper. Thinly slice the red onion.
Top and bake the pizza (20 minutes): When the dough is ready, spread the pizza sauce over the dough using the back of a spoon to create a thin layer all the way to the edges of the dough. Add the mozzarella cheese and Parmesan cheese. Top with the mushrooms, peppers, and red onion. Sprinkle with dried oregano and a few pinches of kosher salt. Top with another light sprinkle of mozzarella cheese.
Place the skillet on a stovetop burner on high heat for two minutes. Then transfer to the oven and bake 13 to 17 minutes until the cheese is browned. Run a butter knife around the edge of the pan so that the cheese doesn’t stick, then cool it to cool slightly. After a minute or so, remove the pizza to a cutting board and slice it into pieces. Serve immediately.

Category: Main Dish
Method: Baked
Cuisine: Italian American