What makes pan pizza dough different from other pizza doughs?

Pan pizza dough is typically wetter and doesn't require as much kneading as traditional Neapolitan pizza dough. It rises directly in the pan, which creates a thicker, fluffier crust. Unlike thin crust pizza dough, pan pizza dough undergoes two proofing periods for maximum airiness.

What changes do you need to make if using a pizza stone?

You don't use a pizza stone with this recipe – that's the whole point! The cast iron pan acts as your cooking surface. If you want to make pizza with a stone, try my Neapolitan Pizza Recipe or Homemade Pizza instead.

Can you make pan pizza with gluten-free flour?

I haven't personally tested this recipe with gluten-free flour. For a reliable gluten-free option, I recommend trying my Gluten Free Pizza Dough recipe.

Is pan pizza the same as deep-dish pizza?

No, pan pizza and deep-dish pizza are different. Deep dish pizza, particularly Chicago-style, is thicker and more pie-like, often 2-3 inches tall with layers of cheese, toppings, and chunky tomato sauce. Pan pizza has a thick but not extreme crust, more like 1 inch tall. Pan pizza is closer to what you'd get at Pizza Hut, with a crispy bottom and fluffy interior.

Perfect Pan Pizza

Print Recipe

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4 from 4 reviews

This foolproof pan pizza recipe gives crispy edges, a soft chewy center, and customizable topping options. It’s easy to make and doesn’t require a pizza stone!

Author: Sonja Overhiser
Prep Time: 1 hour 50 minutes
Cook Time: 15 minutes
Total Time: 2 hours 5 minutes
Yield: 8 slices 1x
Category: Main Dish
Method: Baked
Cuisine: Italian American
Diet: Vegetarian

Ingredients

Scale

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.

Notes

Leftovers and reheating: Store leftover pan pizza in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat for 3 to 4 minutes. You can also reheat in a 375°F oven for about 10 minutes, or place individual pieces in an air fryer to reheat.

Find it online: https://www.acouplecooks.com/pan-pizza/