How to Make Pan Pizza
Making homemade pan pizza is super easy, you will be surprised. All you need is some time to plan ahead. Rebecca’s recipe calls for an initial rise time of 8-24 hours, with an additional 2 hour rise plus bake time.
I am one of those people who usually remember about dinner when it’s already dinnertime, but when I’m really on my game, I remember to prep for dinner around lunchtime. But definitely not 24 hours in advance! I tested out a few ways to shorten the rise and have found a pretty easy hack to get it done. Today’s pan pizza recipe can be done in about 6 hours start to finish. Perfect for remembering to start around noon and eating by 6.
First up, make the dough. All you need is warm water and a little yeast, then bread flour and salt. You don’t need to knead it. Just mix it together until combined. You can use active dry yeast or instant yeast, just make sure you dissolve the yeast in warm water to get it started.
You need 14 ounces of bread flour for this recipe. Bread flour has more gluten than all-purpose, and makes for a chewier and holier crust. It’s best to use a scale if you have one. Too much flour will make your dough less tender. But if you don’t have a scale, it’s 3 cups plus 1 tablespoon.
Here is the dough before and after the rise. Cover it loosely so that the gas has room to escape. The trick to getting it to rise quickly is to preheat your oven, then turn it off so that it is very warm but not hot. At room temperature, this dough needs at least 8 hours to rise. But in a warm oven, you can get the job done in about 4 hours. If you have more time for this initial rise, great. The longer the better. If not, 4 hours works.
Split the dough in half with a well oiled spatula, and divide between two well-oiled cast iron pans.
Cast Iron Pans: The Only Way to Get Crispy Edges
You need two cast iron pans for this recipe, because the dough rises right in the pan. If you don’t have 2 pans, you can either half the recipe, or bake the other half in an 8 or 9 inch cake pan. The results won’t be quite the same but it will be pizza at the end of the day!
Once you have the dough in the pans, use well-oiled hands to lift one edge of the dough and tuck it into the center.
Do this several times until a loose ball has shaped itself. The dough is super sticky. Don’t worry, it’s supposed to be that way!
Spread the dough out with your hand until it reaches the edges, or nearly reaches the edges.
Then let the dough rise in a warm oven for about an hour and a half, or up to two hours if you have time. The dough should have reached the edges of the pan by now. Top with sauce, but not too much; you don’t want to weigh down the dough.
Then cover with cheese. I love to add sliced mozzarella cheese in addition to shredded cheese. It gives your pizza this added element of cheesiness that you don’t get from just shredded cheese. I actually didn’t have any sliced mozzarella the day I made this, so I used my favorite hack of using my kid's string cheese! Works like a charm.
Top with pepperoni and a little bit of parmesan. Again, don’t add too much or it will weigh down your dough.
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