Pan Pizza

Perfect Pan Pizza is a delightful twist on classic pizza, promising a crispy crust that is fluffy on the inside. Its golden edges and warm, cheesy topping make it a perfect comfort food choice for any occasion. The joy of crafting this Italian American favorite in your kitchen creates a satisfying experience that surpasses any takeout option. Each bite reveals a seasoned, saucy goodness that makes you feel right at home.

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I remember the first time I made pan pizza; it was a rainy evening, and my friends were coming over for dinner. I needed something that would warm us up and satisfy our cravings. The smell of baking dough filled the air and made our mouths water in anticipation. It was a hit! You’ll find that this easy pan pizza recipe will quickly become a family favorite, too, thanks to its homemade taste and ability to customize toppings just the way you like. So let’s get cooking and turn your kitchen into a pizzeria tonight!

How to Make Pan Pizza

Combine Dry Ingredients: In a mixing bowl or the bowl of a stand mixer, whisk together the flour, 1 teaspoon instant or active dry yeast, 1/2 teaspoon kosher salt, 1/2 teaspoon oregano, and 1/2 teaspoon garlic powder. Mixing these dry ingredients first ensures even distribution before adding any liquids.

Knead the Dough: Pour in the 1/2 cup warm water and 1/2 tablespoon olive oil, stirring until a raggy dough forms. On a floured surface, knead the dough by pushing it with the palm of your hand and reforming it into a ball. Knead for about 8 minutes until it feels pillowy; it should have a smooth exterior. If it’s too sticky, sprinkle a bit of flour while kneading.

Prepare the Pan: Generously coat the bottom and sides of a 10-inch cast iron skillet with olive oil. After kneading, form the dough into a boule by folding it under itself, placing it in the center of the skillet, and dabbing it with olive oil. Cover with a damp towel and allow it to rise until it doubles in size, about 45 minutes to 1 hour.

Press the Dough: Once the dough has risen, remove the towel and drizzle a touch of olive oil on top. Gently use your fingers to press the dough out towards the edges of the pan, creating a rustic edge that will hold toppings. Cover and let it rest for another 45 minutes to allow it to relax.

Preheat the Oven: When it’s almost time to bake, preheat your oven to 475°F (245°C) to ensure it’s blazing hot, just like a traditional pizza oven.

Sauté Mushrooms: Slice the baby bella mushrooms (or portabella) and heat 1 tablespoon olive oil in a small skillet. Sauté the mushrooms and 1/2 teaspoon fennel seeds on medium heat for about 3 to 5 minutes until they are golden and fragrant. Add a pinch of kosher salt and cook for another minute before removing from heat.

Chop Veggies: While the mushrooms are cooking, finely dice the bell pepper (using 1/2 green and 1/2 red if you’d like), and slice the red onion thinly. Prepare these so they’re ready to top your pizza with vibrant flavor.

Assemble the Pizza: With the dough prepared, spread 1/2 cup pizza sauce evenly over the surface, using the back of a spoon. Sprinkle with 1/2 cup mozzarella cheese and 1/4 cup shredded parmesan cheese. Add the sautéed mushrooms, diced pepper, and sliced onion. A light sprinkle of dried oregano and a few pinches of kosher salt should finish the toppings. Optionally, add more mozzarella cheese for extra stretchiness.

Bake Your Creation: For a crispy crust, place the skillet on a stovetop burner over high heat for two minutes before transferring it directly to the preheated oven. Bake for 13 to 17 minutes or until the cheese is bubbly and golden brown. The edges should be evenly golden when you take it out.

Cool and Slice: Carefully run a butter knife around the edges of the pizza so it doesn’t stick. Let it cool slightly, then transfer it to a cutting board and slice it into pieces. Serve while warm and enjoy the fruits of your labor!

Storing & Reheating

To store your pan pizza, let it cool to room temperature before placing it in an airtight container. It will keep well at room temperature for about 2 days. For longer storage, move it to the refrigerator, where it can last up to a week. If you prefer freezing, wrap the leftover pizza tightly in plastic wrap and then in aluminum foil, storing it for up to 3 months. When reheating, pop slices in a preheated oven at 350°F for about 10 minutes to retain the crispy texture. Keep in mind that reheating may alter the crust texture slightly, so a quick refresh in the oven does wonders!

Perfect Pan Pizza can bring friends and family together, sharing a slice of joy cooked straight from your kitchen. The balance of flavors, the delightfully crispy crust, and the customizable toppings make this dish a canvas of culinary creativity that’s sure to please. Try it out, experiment with your favorite toppings, and create a pizza that’s uniquely yours. Don’t hesitate to make this recipe part of your regular dinner rotation!

Recipe FAQs

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Pan Pizza

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• Author: Elise
• Prep Time: 110 minutes
• Cook Time: 125 minutes
• Total Time: 3 hours 55 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian

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Description

This Pan Pizza features a deliciously chewy crust, topped with savory mushrooms, sweet peppers, and melted cheese. Perfect for a quick and satisfying dinner!

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Ingredients

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• 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
• 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

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Instructions

• Combine the flour, yeast, salt, oregano, and garlic powder in a mixing bowl. Stir to combine, then add the warm water and olive oil. Stir until a raggy dough forms.
• Knead the dough on a floured surface for about 8 minutes until smooth and stretchy, adding a small amount of flour if necessary. Alternatively, use a stand mixer with a dough hook for kneading.
• Oil the bottom and sides of a 10” cast iron skillet. Shape the dough into a ball and set it in the skillet. Cover with a damp towel and let it rise for 45 minutes to 1 hour.
• Once risen, press the dough out to the edges of the pan and cover again for an additional 45 minutes.
• Preheat the oven to 475°F.
• Slice the mushrooms and sauté them with fennel seeds and salt until golden brown. Remove from heat and set aside.
• Dice the green pepper, slice the red pepper, and the red onion.
• Spread pizza sauce over the dough, then add mozzarella and Parmesan cheese. Top with sautéed mushrooms, peppers, onions, and a sprinkle of oregano and salt.
• Heat the skillet on a stovetop burner for 2 minutes before transferring it to the oven. Bake for 13 to 17 minutes until the cheese is browned.
• Run a knife around the edge of the pan to free the pizza, let it cool slightly, and then slice it before serving.

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Notes

Ensure the dough rises in a warm area for the best texture.
Feel free to customize toppings based on your preferences.
A pizza stone can also be used for baking if available.

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Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 1g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 15mg

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